This classic homestyle soup made just like your Yiayia (Grandmother) used to make.
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.
Equipment
- (Help support our site!)Sauce Pot
- (Help support our site!)Strainer
- (Help support our site!)Cutting Board
- Lemon Squeezer
- (Help support our site!)Whisk
- (Help support our site!)Mixing Bowl
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.
- Cut whole chicken into quarters or place four thighs into sauce pot and boil for about 25 minutes till done.
- Take your eggs and separate the yolk from the whites into a separate bowl.
- Add lemon juice to egg yolks and whisk well.
- When chicken is cooked, remove it from the broth and set aside for breakdown.
- 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.
- 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.
- You can serve immediately but its best if the soup rests for and hour or so for the flavor to bind.
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.
Nutrition
Calories: 272kcal