Avgolemono
also called egg-lemon soup · chicken lemon rice soup · kotosoupa avgolemono · Greek lemon chicken soup
- Shawarma Counter
- Diner
- serves 6
- recipe says 40 min
- Soups
Three ways to read this recipe
The table
| 1/2 cup(95 g)long-grain rice | simmer 18 min | warm 3 min | temper, stir in off the heat | season |
| 8 cups(1.9 L)chicken stock | ||||
| 1 tspkosher salt | ||||
| 2 cups(280 g)shredded cooked chicken | ||||
| 3 largeeggs | whisk until frothy | |||
| 1/3 cup(80 mL)lemon juice | ||||
| 2 Tbsdill | ||||
| 1/2 tspblack pepper | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
1simmer 18 min
2whisk until frothy
3warm 3 min
goes in with what step 1 made
5season
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 21 min3 of 5 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Unforgiving — it curdles the moment it boils, which no whisking or straining undoes, so the pot never goes back on the heat
simmer 18 min
18 minwalk away(we think)from the start
whisk until frothy
not timedfrom the start
warm 3 min
3 minneeds you(we think)18 min in
temper, stir in off the heat
not timed21 min in
season
not timed21 min in
- needs you
- you can walk away
- never timed
- we think
Goes with
See how it is written
>> title: Avgolemono
>> category: Soups
>> tags: chicken, lemon, eggs, greek, rice
>> counters: Shawarma Counter, Diner
>> aka: egg-lemon soup, chicken lemon rice soup, kotosoupa avgolemono, Greek lemon chicken soup
>> pairs-with: pita-bread
>> servings: 6
>> time: 40 min
>> slack: unforgiving — it curdles the moment it boils, which no whisking or straining undoes, so the pot never goes back on the heat
>> step: simmer 18 min
Simmer @long-grain rice{1/2%cup}(95 g) for ~{18%min} with @chicken stock{8%cups}(1.9 L) and @kosher salt{1%tsp}.
>> step: warm 3 min
Warm @&(~1)soup{} for ~{3%min} with @shredded cooked chicken{2%cups}(280 g).
>> step: whisk until frothy
Whisk @eggs{3%large} with @lemon juice{1/3%cup}(80 mL) until pale and frothy.
>> step: temper, stir in off the heat
Temper @&(~1)egg mixture{} with a ladleful of @&(~2)hot soup{}, then stir it back into the pot off the heat.
>> step: season
Season @&(~1)soup{} with @dill{2%Tbs} and @black pepper{1/2%tsp}.