As a chef there's always one dish that your family forces you to make for them every time you visit and for my family it is Avgolemono.

As a chef there's always one dish that your family forces you to make for them every time you visit and for my family it is Avgolemono. The absolute chokehold that this Greek lemon rice soup has over my family should be studied. I knew I had to add this to my chef quality soup series because whenever I make this for someone they say this is the best soup I've ever had and I know you can achieve this at home. You start by sautéing onions, carrots, and celery and salt as you go. Then stir in minced garlic and then add chicken stock. I add herbs like bay leaves and thyme and then season the stock to taste. Then stir in the chicken and simmer on low until the chicken and rice are cooked. Then shred the chicken and add that back to the pot. Now what makes the soup so unique is you thicken the soup with eggs. I mix the eggs with some lemon for the flavor and then we're going to temper the eggs to thicken the soup. Tempering just means that you're slowly bringing the eggs up to temperature without scrambling them. You do this by whisking in a ladle at a time very slowly until it reaches the temperature about 155 degrees. Then just add back to the pot for thick creamy Avgolemono. Get this recipe on my website and follow for more in the soup series! Comment what you'd like to see next!