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!
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.
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.
Avgolemono is typically made from a combination of the following ingredients:
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.
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.
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.
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.
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.
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.