Avgolemono
Whenever I make this soup for my daughters, they always tell me, “…this tastes like Mem!” Mem is short for “Memere,” which is what they call my mom. Despite being of French Canadian/English descent, my mother makes a magnificent avgolemono, just as my Greek father’s mother taught her. I’m grateful that she passed down the recipe to me. It is the essence of comfort food, delicate yet nourishing. Rich with whole foods. The taste of home…
Servings Prep Time
8-10people 10minutes
Cook Time Passive Time
45minutes 25minutes
Servings Prep Time
8-10people 10minutes
Cook Time Passive Time
45minutes 25minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Season chicken with salt and pepper, place on a baking sheet and bake for 25 minutes or until cooked through and juices run clear.
  3. While chicken is baking, bring chicken stock to a boil in a large soup pot. Add the rice, celery and carrots, reduce heat to low and simmer for 40 minutes.
  4. When the rice is soft, crack all 6 eggs into the pitcher of a high-speed blender. Add the lemon juice and flour and blend on medium high. While blender continues to run, gradually add 2 cups of the hot broth into the pitcher.
  5. Pour the pitcher content back into the soup pot and stir.
  6. When the chicken is cooked, remove from heat, dice and add into the soup.
  7. Serve hot.