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.