Chicken Noodle Soup with Lemon and Egg
This is an Armenian version of the popular lemon and egg soup, known as Avgolemono in Greece. It requires tempering the egg, which results in a creamy rich texture.
- 4½ cups chicken broth or stock
- 1 whole lemon (juiced)
- 1 handful short, thin dry noodles (crushed vermicelli can work too)
- 2 egg yolks
- ¾ cups cooked, chopped chicken (optional)
Bring the chicken broth to a rolling boil. Add the lemon juice and noodles; cook until noodles are tender, about 5-6 minutes. If noodles have absorbed too much of the broth, add another cup. Add the pre-cooked chicken pieces, if using, and cook one more minute. Remove pot from heat.
In a small bowl, lightly beat the egg yolks.
To temper the egg mixture: Slowly ladle a little of the hot chicken broth into the beaten eggs, whisking constantly, to prevent the egg yolks from cooking. Add another ladle or two of the hot broth into the egg, continuing to beat constantly.
Once the egg yolks are tempered, slowly stir the egg mixture into the soup. The tempered eggs will thicken the soup nicely without the addition of flour or cornstarch.Serve immediately.