Avgolemoni (or avgolemono) is a classic Greek soup that most families will have their own method for. This is my family’s recipe – specifically my mum and Yiayia Maroulla’s recipe – which is incredibly creamy, thanks to my mum’s brilliant method . The biggest difference between Grecian and Cypriot versions is that, in some cases, Greek-Cypriots add ground cinnamon . I’d never even tried it without until recently, but I love the gentle spice and warmth that cinnamon adds. However, you can simply omit it from the method (or sprinkle it over at the end .)
As is the way with chicken broth soups, this is thought to be healing. There’s no denying that the velvety texture, warming spice and the vitamin C hit from the lemon makes it feel like a hug in a bowl. It’s something my mum always made when we were poorly. It’s such a comforting, homely soup.
If you don’t have time to make your own stock, you can skip that step and use ready-made, good-quality stock – it makes the whole thing a lot quicker.
Mama Socratous’ avgolemoni (Greek chicken, rice & lemon soup)