“Avgolemono” is a traditional Greek chicken rice soup but in short we always refer to it as “Avgolemono”. A whole chicken is usually boiled to accompany the soup but also to take the broth and cook the rice in it. It is then thickened to a creamy consistency by the addition of avgolemono sauce (literally meaning eggs and lemon juice).
When the avgolemono is added, the soup thickens after a while because of the animal fat contained in the dish (chicken broth). However, if you are cooking something lean i.e. chicken without the skin on, fish, turkey or chicken mince, if you want the sauce to thicken you must add a couple tablespoons of olive oil while cooking.
Today it was a rather cold day here in Athens 2 – 8o C (35 – 46 F), so it was a good opportunity to make some soup. Avgolemono usually starts with a chicken broth, so I boiled chicken (see tip How to… clean and boil a chicken) and in the chicken stock I prepared the soup. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook, sold on all Amazon stores.
Kopiaste and Kali Orexi,