Avgolemono (Egg Lemon Soup)

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This classic homestyle soup made just like your Yiayia (Grandmother) used to make.

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Traditional Avgolemono Soup

The Authentic Greek Soup…. Avgolemono "αυγολέμονο" translates to "αυγό-avgó" (egg) and "λεμόνι-lemóni" (lemon). This soup is served as a meal or as an appetizer. Most Greeks prepare this soup as the homemade cure when someone has a cold or not feeling well. It can be eaten throughout all seasons.
Servings 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

Ingredients

  • 1 whole Chicken or Chicken Thighs (4)
  • 2 cup(s) Long Grain Rice or Orzo
  • 2 whole Lemons Juiced
  • 1 gallon(s) Water
  • 1 tbsp(s) Chicken Base Low Sodium
  • 4 yolk(s) Eggs Yolk only
  • 1 To Taste Salt & Pepper

Instructions

  • Begin by gathering all of your ingredients and place a sauce pot with water on stove.
    Chicken Egg Lemon Soup Preparation
  • Cut whole chicken into quarters or place four thighs into sauce pot and boil for about 25 minutes till done.
    boiled chicken
  • Take your eggs and separate the yolk from the whites into a separate bowl.
  • Add lemon juice to egg yolks and whisk well.
    Egg lemon combining
  • When chicken is cooked, remove it from the broth and set aside for breakdown.
    Straining chicken broth into other sauce pan
  • Place a new sauce pot on stove and strain the juice from the boiled chicken into new pot.
  • Bring to a boil, add chicken base and your 1½cup(s) of rice to boiling broth for 10 minutes and skim out any impurities.
    Skim Impurities
  • While rice mixture is boiling, shred the chicken and begin adding it to your boiling mixture. Keep whole chicken on side as needed.
  • Once the rice is cooked, add egg mixture into soup season using a ladle mix the soup to incorporate the egg mixture.
    Adding eggs
  • You can serve immediately but its best if the soup rests for and hour or so for the flavor to bind.
    Chicken Vegetable Soup

Notes

Hope you learned the lesson of adding eggs to soup without tempering.  The key to the success of this recipe is that the lemon juice cooks the egg yolks and this ensures the eggs won’t separate. Some recipes call for whole eggs in the soup, when done with whole eggs it gives the soup more froth but doing this method you will need to temper the eggs. This means that by adding the hot liquid to the egg mixture you bring it to the soups temperature before adding the eggs.  Feel free to send a message for custom recipes for your needs or questions.
Author: Nikolaos Saragias
Calories: 272kcal
Course: Soup
Cuisine: Greek
Keyword: Avgolemono, Egg, Egg Soup, Soup

Nutrition

Calories: 272kcal

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