Easy Avgolemono Soup (Greek Lemony Chicken Soup)
This is Greek recipe is me revisiting my mom’s Avgolemono soup – Greek Lemony Chicken Soup – recipe. It’s still a family favorite. I’ve added a few tricks of my own to it over the years, though! Greek Avgolemono, the egg-lemon mixture that is whisked with broth to make soups and sauces, may be used in chicken soups, fish soups and a few ultimate comforts like the Greek recipe for Youvarlakia, meat-rice balls cooked in avgolemonoIt’s also used in a few classic Greek recipes for plant-based main courses.
WATCH me make another delicious avgolemono soup with saffron and sparkling wine, HERE!
Ingredients
- 3 tablespoons extra virgin Greek olive oil
- 1 large carrot peeled and diced, optional
- 3 quarts chicken broth or stock*
- 3 cups cooked shredded chicken (no skins)
- Salt and white pepper
- 2/3 cup medium grain rice orzo, or trahana
- Fresh strained juice of 1 1/2 lemons
- 4 large eggs separated
- Fresh parsley for garnish
Instructions
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Heat the olive oil in a large soup pot over medium heat and add the carrot. Stir until softened, about 7 minutes. Stir in the shredded chicken and the rice and turn to coat in the oil.
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Add the broth and bring to a boil.
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Next, add whichever grain you prefer (rice, trahana or orzo) and simmer for about 15 minutes, or until the grains are tender.
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Make the avgolemono: Place the egg whites in a metal bowl, if using a hand-held whisk, or in the bowl of a stand mixer outfitted with a whisk attachment. Whip at medium speed and then at a slightly higher speed, until a stiff meringue forms. In a separate, metal bowl, with a clean whisk, whisk the yolks until creamy and while whisking add the lemon juice in a slow, steady stream until thick and creamy. Using a rubber spatula, fold the meringue into the yolks thoroughly. Take a ladleful of the soup broth, careful not to catch any rice, trahana or pasta, and add it to the egg-lemon mixture in a very slow but steady stream, whisking vigorously all the while. Repeat with a second ladleful. Continue adding hot broth to the egg-lemon mixture until about half the pot juices are worked into the egg-lemon mixture, tempering it. Quickly pour this mixture into the pot, tilt so that it is evenly distributed, taste for salt and pepper or additional lemon juice, and serve, garnished with parsley sprigs.
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Notes
You can find very good quality chicken broth at good supermarkets, but you can also make your own by simmering a whole chicken (remove the gizzards!) in 4 quarts f water with 4 - 5 chopped celery stalks, 3 carrots, 1 leek and 1 large onion. Season with a little salt as the liquid starts to simmer and boil gently until the meat on the chicken is literally falling off the bone. Remove, cool and shred the chicken; strain out the solids, and use the liquid as the base for the avgolemono soup.
Watch my YouTube video of this recipe HERE.
FAQ about Avgolemono
What is Avgolemono?
Avgolemono is a traditional Greek dish that is most commonly recognized as a creamy, tangy soup made with chicken, rice or orzo, eggs, and lemon juice. The term "avgolemono" refers to both the soup and the sauce made from a mixture of eggs and lemon juice, which is used to thicken and flavor various Greek dishes.
What is Avgolemono made of?
Avgolemono is typically made from a combination of the following ingredients:
- Chicken or vegetable broth: Forms the base of the soup.
- Rice or orzo: These are added to give the soup substance.
- Eggs: Beaten eggs are crucial for creating the creamy texture.
- Lemon juice: Provides the characteristic tangy flavor.
- Chicken: Often, shredded chicken is added to the soup for extra protein and flavor.
- Seasonings: Such as salt, pepper, and sometimes fresh herbs like dill or parsley.
Is Avgolemono good for you?
Avgolemono soup is generally considered healthy. It is rich in protein from the chicken and eggs, while the lemon juice adds a dose of vitamin C. The soup is often light and easy on the stomach, making it a good choice when you’re feeling under the weather. However, the nutritional content can vary depending on how much rice or orzo is used, which adds carbs to the dish.
What does Avgolemono sauce taste like?
Avgolemono sauce has a unique, creamy texture with a bright, tangy flavor due to the lemon juice. The eggs give the sauce a rich, velvety consistency, making it both comforting and refreshing at the same time. The lemony taste is the most dominant, often balanced with the subtle umami of chicken or vegetable broth.
What is the meaning of Avgolemono?
The word "avgolemono" comes from the Greek words "avgo" (egg) and "lemono" (lemon). It literally translates to "egg-lemon," which directly refers to the two main ingredients that define the dish.
How do you pronounce Avgolemono in Greek?
Avgolemono is pronounced in Greek as av-goh-LEH-mo-no. The "g" is soft, almost like a "y" sound, and the emphasis is placed on the third syllable.
What does Avgolemono mean in Greek?
In Greek, "avgolemono" means "egg-lemon." It directly references the key components of the dish, which are eggs and lemon juice, used to create the soup or sauce's signature creamy and tangy flavor.
These optimized answers can help attract readers interested in Avgolemono Soup by addressing common questions and providing relevant information around the keyword.
Does avgolemono taste like eggs?
Avgolemono does have a subtle egg flavor, but the taste is not overwhelmingly eggy. The eggs primarily contribute to the soup's creamy texture and rich mouthfeel rather than dominating the flavor. The lemon juice in avgolemono is the more pronounced taste, giving the dish its characteristic tangy and bright flavor, which balances and complements the mild taste of the eggs. So, while you may detect a hint of egg, it's the lemony freshness that stands out the most.
