Avgolemono Soup (Christmas)

(8 servings)

  • 6 cups chicken stock
  • 1 whole chicken breast (boned and skinned and halved)
  • the zest of 1 lemon - grated
  • 2/3 cup long grain rice
  • 1/4 cup lemon juice
  • 3 egg yolks
  • 1 Tablespoon chopped fresh mint
  • 1 teaspoon oregano
  • 1 Tablespoon chopped parsley
  • 1 teaspoon grated black pepper
In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.

Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately.

This might seem like a very weird breakfast, but it's a traditional Christmas breakfast in Greece. It tastes as good as it smells - which is awesome!

Mr Breakfast would like to thank football for this recipe.

Recipe number 733. Submitted 12/12/2002.