Soupa Avgolemono- Yia Yia’s Egg-Lemon soup


Happy Wednesday Everyone! I have to say, it feels wonderful to be back in the blogosphere! Yes, I know, it’s been a hot minute since I last posted. I’ve been exploring new job options, all keeping with the end goal of learning to run my own successful business one day. Working the classic 9 to 5 versus my usual and familiar yet erratic Realty gig has been invigorating in that reassuring, “I can be just like any other hard working human” sort of way. In the searching process, I have to admit, I was neglecting my passion for cooking. Now that I am back, it feels so good to be back in the kitchen, creating. Through all of this, I have learned that no matter what the future holds, I can always count on cooking to bring me back to life and re-ignite my creative passions. I can always find comfort in my very own kitchen. So, with that, for my first recipe post in over a month, I present to you a classic from my Yia Yia’s kitchen: My all-time favorite comfort food, Soupa Avgolemono


(Serves 4-6/ Difficulty:Easy)


You’ll need:

3 large eggs

juice of 4 lemons

5 cups chicken stock

1 cup diced chicken breast

2 cups arborio rice

1 tbs fresh minced dill

1 small tomato, grated

pinch of paprika

pinch of cinnamon

salt and pepper to taste


In a large stockpot, bring chicken stock to a boil.

Add chicken, rice, tomato and seasonings, reduce to a simmer, and simmer for about 30 min.

Meanwhile, in a large bowl, whisk together the egg and lemon juice.

Once the soup has finished simmering, turn off the heat, and wait 10 min.

Now, with a ladle and a whisk handy, ladle a little bit of broth at a time into the lemon-egg mixture, constantly whisking with one hand while ladling broth with the other. The slower you pour the broth and the faster you whisk the better, as your goal is to cook the egg slowly so that it doesn’t curdle.

Repeat this process for about 3 min, and then just whisk for another minute. The egg should be cooked by now.

Now slowly pour the egg-lemon-broth mixture back into the stockpot, stirring to incorporate into the soup.

Now check the salt and pepper, and adjust accordingly. Add a sprinkle of dill for garnish, and serve with warm pita bread or toast. You can also play this song in the background while you chow down:




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