Nikoletta Nicolaou – Avgolemono Soup

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AVGOLEMONO SOUP (Chicken, Egg and Lemon Soup for the Soul)

  • 4-5 chicken thighs
  • 2 ribs of celery
  • 1 carrot
  • 1 small bunch of parsley, stalks on
  • 1 brown onion, halved
  • 1 teaspoon peppercorns
  • 3 litres of water (approx)
  • 1 chicken or vegetable cube
  • 2 cups white rice
  • 4 eggs, at room temperature 3 lemons, juiced

Step 1 Place the chicken and veg in a large pot and cover with water. Bring to the boil and turn the heat down to a medium heat. Simmer until the chicken has cooked through.

Step 2 Remove the chicken into a bowl and leave it to cool. Strain the stock through a sieve into another large pot and place on a medium-high heat. Add the chicken or vegetable cube, stir until it dissolves.

Step 3 Add the washed rice, give it a little stir and let it simmer until the rice is ready. When the rice is cooked, take the pot off the heat. Meanwhile, shred the chicken and beat the eggs and lemon juice in a separate bowl.

Step 4 Now it’s time to temper the mixture. Slowly add a ladle of broth into the egg mixture with one hand while vigorously whisking at the same time with the other. Do this 2-3 times.

Step 5 While the pot is still off the heat, slowly pour the egg mixture into the soup and stir gently. Pop the pot back on a medium heat and stir until it reaches a gentle bubble. Season with as much salt and cracked black pepper as you like.

Introducing… Nikoletta Nicolaou from Nikoletta’s Kitchen

Who is Nikoletta?

Nikoletta is a passionate home cook, who shops weekly at Paddy’s Markets turning her fresh purchases into delicious dishes inspired by her Cypriot heritage!

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