AVGOLEMONO SOUP
A traditional Greek lemon chicken soup with a silky egg and lemon sauce — comfort in a bowl.
Avgolemono is one of Greece’s most iconic soups — a velvety, golden broth thickened with eggs and brightened with fresh lemon juice. Simple ingredients, extraordinary result. A drizzle of KORONA ESTATES Extra Virgin Olive Oil at the end adds depth and richness.
Ingredients
- 1 whole chicken (or 4 chicken thighs)
- 1 cup short-grain rice
- 3 eggs
- Juice of 2 lemons
- Salt and white pepper
- KORONA ESTATES Extra Virgin Olive Oil, to finish
- Fresh dill or parsley, to garnish
Preparation
- Place chicken in a large pot, cover with cold water and bring to a boil. Skim foam, then simmer for 45–60 minutes until cooked through.
- Remove chicken, shred the meat and set aside. Strain the broth and return to the pot.
- Bring broth to a gentle boil, add rice and cook for 18–20 minutes until tender.
- In a bowl, whisk eggs and lemon juice together until frothy.
- Slowly ladle hot broth into the egg mixture while whisking constantly to temper it.
- Pour the mixture back into the pot, add shredded chicken and stir gently. Do not boil.
- Season with salt and white pepper. Serve with a drizzle of olive oil and fresh herbs.
Pair With
Finish with a drizzle of KORONA ESTATES Extra Virgin Olive Oil — its delicate, fruity notes complement the lemon and enrich the silky broth.