Classic Avgolemono Chicken Soup
Avgolemono is one of the best-known Greek soups. Here's a twist on the classic, with a touch of Greek saffron, called Krokos Kozani. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 3 quarts chicken stock preferably homemade
- 3 cups cooked chicken
- 1/2 teaspoon saffron threads
- Salt and white pepper
- 2/3 cup Greek brown rice white medium grain rice or orzo
- 1 cup/240 ml Greek white or sparkling wine
- Fresh strained juice of 1 1/2 lemons
- 5 eggs separated
Bring broth to a boil and add the rice or orzo and saffron threads. Simmer for about 15 minutes, or until the rice or orzo is tender.
Break up the chicken and shred the meat. Add to the soup. Add the sparkling or white wine and continue cooking another 6 to 7 minutes. Add the lemon juice to the soup and stir.
Make the avgolemono: Place the egg whites in a metal bowl if using a hand-held whisk or in the bowl of a stand mixer outfitted with a whisk attachment. Whip at medium speed and then at a slightly higher speed, until a stiff meringue forms. In a separate, metal bowl, with a clean whisk, whisk the yolks until creamy. Fold the meringue into the yolks thoroughly. Take a ladleful of the soup broth, careful not to catch any rice, and add it to the egg mixture in a very slow but steady stream, whisking vigorously all the while. Repeat with a second ladleful. Pour this mixture into the pot, tilt so that it is evenly distributed, taste for salt and pepper or additional lemon juice, and serve.