It was almost a year ago exactly that I first tasted this soup at a Greek restaurant in Chicago. I had never heard of it before. As it turns out, it is a very classic Greek soup, and it is very easy to make. I love the fresh flavors, and most of the ingredients we always have on hand.
It's a good way to use up left over chicken, and quick to prepare on a weeknight. I sent this recipe to my dad after he had heart surgery also, because he is trying to cut back on salt. Other than the salt in the stock, there is really no need for additional salt, unless you feel the need to add some at the end. We never do, it is delicious and perfect just the way it is.
Greek Lemon Chicken Soup-Avgolemono
8 cups chicken stock
1 cup arborio rice
2 cups cooked chicken, shredded or cut into chunks
2 eggs separated
1/4 cup fresh squeezed lemon juice
Chopped fresh cilantro, for garnish
Salt and pepper to taste, if needed
Bring chicken stock to a boil, and stir in rice. Reduce heat to a simmer, and cook 20 minutes, stirring occasionally. Add chicken and cook 5 more minutes. In the meantime, whisk egg whites until frothy, then add egg yolks and lemon juice and whisk until smooth. When chicken and rice is finished cooking, remove 1 cup of the stock and gradually whisk into the egg mixture, being careful not to "scramble" your eggs. Add a second cup of the stock in the same manner. Remove the soup from the heat and slowly stir the egg mixture back into the soup. Serve garnished with cilantro.