This avgolemono recipe, though it doesn’t appear in the final book, comes from a member of the All About Eggs team, Mary-Frances Heck, who is also the author of the upcoming cookbook, Sweet Potatoes. This simple soup is bright and wholesome—an interesting twist on the egg drop soups you might already be familiar with. Eggs are whisked into this Greek lemon-chicken soup, resulting in a creamy, silky broth. Make just as much as you need, and don’t re-boil the soup once you’ve added the eggs!
2-4 Servings
- Combine the broth, chicken, and rice in a saucepan and bring to a simmer. Season with salt, cover, reduce heat, and simmer until chicken is cooked through and rice is somewhat overcooked, about 20 minutes. Dice or shred the chicken into bite-sized pieces and return to the soup base.
- When ready to serve, bring the soup base to a simmer then remove from the heat. Beat the eggs in a heatproof bowl until frothy. Add the lemon juice and then drizzle in 1 cup of hot chicken broth. Pour the egg-broth mixture into the saucepan, stirring to combine. Stir in the dill, if using, and serve immediately. (Do not attempt to reheat the soup or the eggs may coagulate.)
Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
