Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.
Provided by Chef John
Number Of Ingredients 15
- Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
- Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
AVGOLEMONO SOUP - EASY AND AWESOME!
I've been chasing the perfect avgolemono soup for the past year. This recipe is a labor of love, made probably about 45 times to get it to it's soupy perfection. I had tried a few recipes I found online, but found they were sub par to my avgolemono soup standards. After searching, testing and tweaking, this is my soup that I've come up with, and my picky friends approve. I hope you enjoy!
Provided by Jiggita
Categories Low Protein
Yield 5 Cups, 2 serving(s)
Number Of Ingredients 5
- Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start!
- Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High.
- Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing.
- Once the water begins to boil, add the rinsed rice into the pot.
- Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute.
- Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15).
- Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW, or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally.
- When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer.
- Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well.
- Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes.
- Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS.
- Serve hot and Enjoy! (re-heating the soup will cause it to become very thick).
CHILLED AND DILLED AVGOLEMONO SOUP
In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
Provided by Ruth Cousineau
Yield 4 servings
Number Of Ingredients 6
- Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
- Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.
EASY AVGOLEMONO SOUP
Since I was a child, I have gone to Greek town in Chicago and have always had lemon soup. After years of trying to copy the recipe, we accidentally stumbled on this simple but amazing recipe.
Provided by Lyndsey
Number Of Ingredients 5
- In a medium sauce pan combine soup and milk. Heat through while whisking.
- In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
- Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
- In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
- Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
- When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.
AVGOLEMONO SOUP (FRUGAL GOURMET) RECIPE - (4/5)
Provided by mrhackett
Number Of Ingredients 10
- Stir the milk and cornstarch together and then beat in the egg yolks. Set aside. Bring the stock to boil in a 4-qt soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. (Per variation below, you may add minced garlic now, too) Remove the soup from the heat and add the milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. Add salt and pepper to serve. Variation: In individual serving bowls, place shredded chicken and chopped basil. Also, minced garlic may be added into the soup during the last 30 minutes of cooking.
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- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
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2012-09-30 · Add chicken back into pot and reduce heat to low. **Avgolemono Sauce**. Crack eggs into a bowl and beat until frothy (a few minutes). One frothy, stop and add in lemon juice. Take 1½ cups of hot broth and slowly pour into lemon-egg mixture, continually stirring.**. Pour mixture back into soup…
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2016-10-31 · Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate; discard carrot, leek, and onion.
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2019-11-11 · Add the yolks and whisk together until light and creamy. While continuing to whisk, slowly drizzle in about 1/2 cup of the simmering broth, then add the lemon juice. Remove the soup from the …
- Stir for about 2 minutes, then reduce the heat and simmer for 15 to 20 minutes, or until the rice is tender.
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- For chicken stock, place ingredients in a large saucepan with 5 litres water and slowly bring to the boil over a very low heat. Cover and simmer, skimming surface, until stock is well flavoured (2½ hours). Allow to cool, then strain (reserve chicken).
- Bring 3 litres chicken stock to the boil in a large saucepan over medium-high heat (refrigerate or freeze remainder for another use). Add rice and simmer, stirring occasionally, until tender (20-22 minutes). Remove from heat and season to taste.
- Whisk eggs in a bowl until smooth. Slowly add lemon juice, whisking to combine, then gradually add 250ml hot stock, whisking slowly to ensure eggs do not scramble but are warmed through before adding to the pan. Add egg mixture to the pan and stir. Shred chicken meat and add to soup to taste.
- Season to taste with cracked black pepper, drizzle with oil and scatter with dill. Serve with char-grilled bread.
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Using a fine-meshed sieve, separate the chicken, onion and bay leaves from the broth. Place the chicken on a baking tray or plate and leave to cool at room temperature and discard the onion and bay leaves. 2. Bring the strained broth to a simmer, add the rice and cook for 7–9 minutes until just tender.
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