Avlogomeda (Greek Lemon Chicken Soup)
Vanessa
When I lived in Boston, my apartment was above a Greek restaurant. They had amazing avlogomeda soup. This is the closest I’ve come to replicating it.
ingredients
- 1 tbsp. olive oil
- 1 medium carrot, shredded
- 1 small garlic clove, minced
- 1/2 c. fresh lemon juice (more to taste)
- 8 c. chicken broth
- 1 c. cooked chicken, shredded
- 1/2 c. white rice (not cooked)
- 1 tsp. fresh lemon zest
- 1 tsp. oregano
- 1 tsp. parsley
- 1 egg yolk
- Salt and pepper to taste
- 1/2 a lemon, thinly sliced, for garnish
directions
- 1
In a large saucepan, heat olive oil over medium-high heat. Add garlic and carrot and saute for a minute or two, until starting to soften. Add broth, lemon juice, and a dash of salt and pepper. Bring to a boil, add rice, and reduce heat. Cover and simmer for 25 minutes or until rice is tender. Add lemon zest, oregano, and parsley.
- 2
Remove 1/2 a cup of soup and gradually whisk into the egg yolk. Stir the mixture back into the soup. Add the chicken and heat, but do not let boil.
- 3
Serve garnished with lemon slices.
Source: Vanessa
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