Enjoy this classic comforting Greek recipe that warms your heart and your stomach. By Christina Xenos
Cube chicken thighs. Place into a bowl, and season chicken with 1 teaspoon each of salt and black pepper.
In a large pot over medium high heat, brown chicken in 1 teaspoon olive oil on all sides for 5 to 10 minutes.
Now you're going to build the backbone of the soup. Stir in rice and sauté with chicken. Then pour in 2 quarts of chicken broth.
Bring contents of the pot to a boil over medium-high heat. Then turn down the heat to low/simmer (lightly bubbling). Simmer soup for 20 minutes.
While soup is simmering, blend eggs on medium speed in a blender or with a hand mixer (or whisk by hand) until light and frothy.
Continue building the avgolemono sauce. With blender still running, add lemon juice and flour. The flour is optional, but will help thicken the soup.
You don't want to turn your sauce into scrambled eggs, so you have to gradually heat it up. Temper the egg mixture by slowly ladling in 1 cup of hot broth to the blender.
Take the soup off the heat, and slowly fold in the egg-lemon sauce, continuously mixing it until it is all incorporated.
Adjust the levels of salt, black pepper, lemon to your taste. You can also garnish the soup with lemon wedges and even some fresh herbs like dill. Serve immediately.
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