Cypriot Avgolemono Soup
Sign in to rate this recipe.
The Tale of Cypriot Avgolemono Soup
Story updated
Egg-lemon soup is found throughout Greek and eastern Mediterranean cuisine, with some food historians tracing the technique to Sephardic Jewish cooking that spread through the Ottoman Empire, while others link it to ancient Byzantine cuisine — its precise origin remains genuinely debated. Cyprus adopted it as part of its broader Greek culinary heritage.
Ingredients
Scale:· 4 servings
- 1 whole chicken or chicken pieces
- 1/2 cup orzo or rice
- 2 eggs
- Juice of 2 lemons
- 6 cups water
- 1 onion, quartered
- 1 carrot, chopped
- Salt and white pepper to taste
Instructions
- 1Place the chicken in a large pot with water, onion, and carrot, bringing to a boil and skimming any foam.
- 2Reduce heat and simmer until the chicken is fully cooked and tender, about 25-30 minutes.
- 3Remove the chicken, shred the meat, and strain the broth, discarding the solids and returning the broth to the pot.
- 4Bring the broth back to a simmer and add the orzo or rice, cooking until tender, about 8-10 minutes.
- 5In a separate bowl, whisk the eggs vigorously with the lemon juice until frothy.
- 6Slowly ladle a cup of the hot broth into the egg mixture while whisking constantly to temper it, preventing curdling.
- 7Pour the tempered egg mixture back into the pot, stirring gently over low heat until the soup thickens slightly; do not let it boil.
- 8Return the shredded chicken to the pot, season with salt and white pepper, and serve immediately hot.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.