Ingredients
• 6 cups (1.4 L) chicken broth
• 3 large eggs
• 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
• 2 cups (280 g) cooked, shredded chicken
• 2 tablespoons (30 ml) cornstarch
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1.25 ml) white pepper
Instructions
- Bring the Broth to a Simmer: In a large saucepan, bring the chicken broth to a gentle simmer over medium heat. Maintain the simmer throughout the cooking process.
- Temper the Eggs: In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1/2 cup (120 ml) of the hot broth into the egg mixture, whisking constantly. This process, known as tempering, helps to gradually raise the temperature of the eggs without scrambling them.
- Thicken the Soup: Gradually pour the tempered egg mixture back into the simmering broth, whisking constantly. Continue to whisk until the soup thickens, about 2-3 minutes. The cornstarch will help to create a velvety, creamy texture.
- Add the Chicken: Stir in the cooked, shredded chicken and heat through, about 1-2 minutes. This ensures the chicken is warmed and fully incorporated into the soup.
- Season to Perfection: Season the soup with salt and white pepper, adjusting the amounts to your taste. The white pepper adds a subtle kick that complements the lemon and egg flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Ultimate Homemade Greek Avgolemono Soup Recipe