Avgolemono Chicken Soup Recipe
Avgolemono Chicken Soup is a traditional Greek dish made with tender chicken, rice, and a tangy egg-lemon sauce. This comforting Mediterranean soup is perfect for family gatherings or special occasions, offering a rich flavor profile with a light and refreshing twist. Ideal for cold days or as a warm, hearty starter.
Servings: 8
Calories: 280kcal
Ingredients
- 1 chicken, about 3 pounds
- 1 onion, peeled and diced
- 2 carrots, peeled and sliced
- 2 bay leave
- 1 teaspoon Greek oregano, dry
- 12 cups water
- Sea salt and freshly ground pepper, to taste
- 0.25 cup rice
- 3 eggs, beaten
- 2 lemons, freshly squeezed
- 2 tablespoons of chopped parsley
Instructions
Prepare the Broth:
- In a large stockpot, combine the chicken, onion, carrots, bay leaves, oregano, salt, pepper, and water. Bring to a boil, then cover and cook for about 2 hours, removing any scum that rises to the surface. Once the foam stops, reduce the heat and simmer until the chicken is tender and the meat easily falls off the bone.
Prepare the Chicken:
- Remove the chicken from the pot. Once cool, discard the skin and bones, then shred the meat. Set the meat aside.
Strain and Add Rice:
- Pass the broth through a sieve and bring it back to a boil. Add the rice and cook for 15 minutes, or until tender.
Finish the Soup:
- While the rice cooks, whisk the eggs until frothy. Gradually add the lemon juice and hot broth (a spoonful at a time) to temper the eggs. Remove the soup from heat and stir the egg-lemon mixture into the soup. Add the reserved chicken and carrots, and briefly reheat.
Serve:
- Garnish with fresh parsley and serve hot.
Video
Cooking tips for making Avgolemono Chicken Soup:
- Egg-Lemon Sauce: To prevent curdling, slowly temper the egg-lemon mixture by gradually adding hot broth to the eggs while whisking continuously. This helps bring the eggs to a similar temperature as the broth, reducing the risk of curdling when you stir it into the soup.
- Rice Alternatives: You can replace the rice with orzo or another small pasta for a different texture. If you prefer a gluten-free version, try using quinoa or another grain like farro or bulgur.
- Flavor Enhancements: For a bolder, more vibrant soup, feel free to adjust the lemon and seasoning. Adding a little more lemon juice or zest can intensify the soup’s flavor, and adjusting the oregano or adding a pinch of cayenne pepper can give the soup an extra kick.
- Chicken Tips: Make sure to use a whole chicken for more flavor and richness, as cooking it on the bone will yield a more flavorful broth. Once the chicken is cooked, remove the skin to keep the soup lighter, but don’t discard the bones, as they contribute to a more robust broth.
- Storing and Reheating: If you’re making the soup in advance, store it without adding the egg-lemon mixture. When ready to serve, reheat the soup, then gently stir in the egg-lemon sauce to maintain its creamy texture.
This hearty soup is perfect for both casual family dinners and festive meals. Enjoy!
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