Avgolemono (pronounced ahv-goh-lem-uh-noh) translates from Greek to English as “egg-lemon” and is a popular and traditional Greek lemon chicken soup that actually was brought to Greece via Sephardic Jews. Used to thicken the broth, and known as Agristada, it includes an egg and citric mixture made by Jews in Iberia before their expulsion from Spain. The acidic component of choice at that time was either pomegranate juice, bitter orange, or verjuice ( the juice of unripe grapes). It wasn’t until the 10th century when lemons became popularized across the Mediterranean and the Avgolemono we know that is loved by so many was born. 

It boasts a rather smooth, and creamy texture without any use of cream itself. It’s quick, easy to make and is traditional Greek comfort food at its best! Avgolemono is commonly made with either rice or orzo, or any other tiny pasta (both can be considered traditional.) To help make a meal of things and maybe even muster some leftovers, we recommend that you roast our Murrays Farms whole chicken or our 3lb Turkey Breast, and add some tender, white or dark meat, with equally delicious results. 

As promised, this dish is incredibly easy to make; however, you must abide by one hard rule: keep your heat low! When working with eggs like in this dish, what you do not want is to add eggs to stock that is overly hot – they will curdle, and you will be left with perfectly edible, but not so appetizing, scrambled eggs!

Ingredients

• 4 tablespoons butter (divided)
• 2 ribs celery finely diced
• 1 onion finely diced
• 8 cups chicken broth divided
• 1 cup long grain white rice
• 2 cups cooked chicken such as (pulled whole-roasted chicken)
• 5 eggs
• 3/4 cup lemon juice from about 4-5 lemons (more or less if you like)
• salt and fresh cracked pepper to taste