Paula's Avgolemono (Grecian Lemon and Egg soup)

This soup is super easy to make, and was a really easy recipe to develop. Gotta love simple, peasant food!

I hope you enjoy it!


6 cups chicken broth
1 carrot, chopped coarsely
1 small onion, peeled and quartered
1 bay leaf
1 t dried oregano, crushed between your fingers to release the oils
1 t dried parsley, same
1 lb skinless, boneless chicken breast, diced
1 cup or more of cooked brown rice
1 egg, room temperature
1/4 cup freshly squeezed lemon juice

In a large soup pan, gently simmer the carrot, onion, bay leaf, and crushed herbs in the chicken broth for about 30 minutes. Using a strainer spoon, lift out the onion, carrot and bay leaf and discard (i like to eat the carrot!!).

Add the diced chicken to the broth, and simmer until completely cooked.

Whisk the egg and lemon juice together in a bowl. SLOWLY drizzle one cup of the hot broth from the soup pot into the egg/lemon mixture, whisking constantly. This tempers the egg so that it doesn't "scramble" from the heat of the soup when you add it to the pot.

Add the tempered egg/lemon/hot broth mixture, and the cooked rice, back to the soup pot. Combine all ingredients completely, allow to warm, and serve immediately. Does not look as nice and creamy after it's been frozen, because the egg changes character, but left overs CAN be frozen.