Avgolemono Soup Chicken Soup Recipes

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GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

Steps:

  • In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
  • Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
  • In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
  • Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

GREEK AVGOLEMONO CHICKEN SOUP



Greek Avgolemono Chicken Soup image

This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

Provided by dimitra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
½ cup uncooked white rice
salt and freshly ground black pepper to taste
3 egg, beaten
2 lemons, juiced

Steps:

  • Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
  • When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
  • Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
  • You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g

GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)



Greek Lemon and Chicken Soup (Avgolemono) image

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

Provided by yoyomofo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
½ medium carrot, diced
½ medium red onion, diced
½ stalk celery, diced
1 clove garlic, minced
2 (32 ounce) cartons chicken broth
1 teaspoon dried parsley
½ teaspoon dried oregano
1 ½ cups shredded cooked chicken
1 cup orzo pasta
4 large eggs, at room temperature
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
3 dashes hot pepper sauce
salt and ground black pepper to taste

Steps:

  • Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
  • Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
  • Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
  • Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 23.9 g, Cholesterol 118.3 mg, Fat 8.8 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 1.9 g, Sodium 1164.1 mg, Sugar 2.9 g

AVGOLEMONO SOUP (CHICKEN SOUP)



Avgolemono Soup (Chicken Soup) image

Make and share this Avgolemono Soup (Chicken Soup) recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole chicken
1 cup rice or 1 cup orzo pasta
1 whole onion
avgolemono sauce
salt
pepper

Steps:

  • Place the chicken in a large stock pot and fill with enough water to cover it.
  • Bring to a boil and remove the foam.
  • At this point add the onion and salt and pepper to taste.
  • Once the chicken is boiled remove it and the onion from the pot.
  • Now add the rice or orzo to the broth and let it boil.
  • When the rice or orzo is ready, add the avgolemono sauce.

AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE



Avgolemono: Chicken Soup with Egg-Lemon Sauce image

Provided by Cat Cora

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 11

One 3-pound free-range chicken
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 carrot, peeled and quartered
1 leek, cleaned and quartered
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 tablespoon salt
1 teaspoon ground pepper

Steps:

  • Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
  • Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
  • When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
  • Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
  • Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
  • In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)



Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce) image

This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.

Provided by evelynathens

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken or 3 lbs chicken pieces
8 cups water
1/2 bunch parsley
1 medium onion, minced very fine
1 teaspoon salt
1/3 cup long-grain rice
1 large carrot, minced very fine
1 stalk celery, minced very fine
1 1/2-2 lemons, juice of, adjust to taste
2 eggs
1 1/2 tablespoons cornstarch

Steps:

  • Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
  • Cover pan and let simmer for 45 minutes.
  • Remove chicken and parsley, discard parsley.
  • Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
  • Set aside.
  • Add rice, carrot and celery to broth and cook for 20 minutes.
  • Add lemon juice to the soup.
  • Stir.
  • Turn off heat.
  • Beat the eggs and cornstarch in a small bowl.
  • While whisking, slowly dribble in hot chicken stock- never stop whisking.
  • Do this until you have used up a couple of ladlefuls of stock.
  • This tempers the eggs so they do not curdle.
  • Slowly add egg to the hot soup and give a good stir.
  • Add chicken and serve, sprinkled with a bit of pepper (if desired).
  • Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

Nutrition Facts : Calories 572.8, Fat 35.9, SaturatedFat 10.3, Cholesterol 232.1, Sodium 595.1, Carbohydrate 14.1, Fiber 1, Sugar 1.9, Protein 45.4

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