This lovely soup recipe has been handed down to us and 'Ahvo-lemono', as the Greeks pronounce it, is a silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce (lemon-egg sauce) and instead of using all lemon in this recipe we've used beautiful fragrant and aromatic Lemon Myrtle. This comforting soup is so quick and easy to make and comes together in just over 30 minutes.
The only tricky part of making avgolemono soup is tempering the eggs, which help to thicken the broth to a silky consistency. You simply need to add, slowly and whisking as you do, some of the hot stock to the egg and Lemon Myrtle mix so that they don’t scramble. The process can be made easier by whizzing the eggs and lemon myrtle mix with some of the rice and broth in a blender; this tempers the eggs and creates a creamy, stable base that never curdles.
1 large onion, quartered
2 tablespoons whole black peppercorns
juice from half lemon
Place the chicken, water/stock, onion, peppercorns, and salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and simmer until the chicken is cooked through, about 45 minutes. Try to skim off any foam that appears on the surface of the stock.
Strain the broth and return the strained liquid back into a large saucepan (reserving one cup of the stock) and keep warm over a low heat.
Transfer the chicken to a cutting board and let cool until it can be handled. When the chicken is cool enough to handle, use your hands to shred the meat and discard the skin and bones.