Avgolemono Soup Recipes

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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 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.

AVGOLEMONO



Avgolemono image

Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

Steps:

  • Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  • Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  • In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  • Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

AVGOLEMONO SOUP



Avgolemono Soup image

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

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

Time 2h25m

Yield 6

Number Of Ingredients 15

1 (3 pound) whole chicken
2 teaspoons salt, or more to taste
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 bay leaves
¼ teaspoon dried oregano leaves
3 quarts cold water
2 cups finely diced onion
2 tablespoons extra-virgin olive oil
⅔ cup arborio rice, or more to taste
2 large eggs
½ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup fresh lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 484.6 calories, Carbohydrate 32.7 g, Cholesterol 161.4 mg, Fat 22.3 g, Fiber 2.6 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 926.2 mg, Sugar 5.4 g

AVGOLEMONO SOUP - EASY AND AWESOME!



Avgolemono Soup - Easy and Awesome! image

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

Time 30m

Yield 5 Cups, 2 serving(s)

Number Of Ingredients 5

5 cups water
2 1/2 knorr chicken bouillon cubes
3 eggs
1 -2 lemon, juice of (minimum 3 tbs lemon juice)
1/2 cup white rice (I prefer Japanese short grain rice, but any white rice will do)

Steps:

  • 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).

Nutrition Facts : Calories 297, Fat 8.1, SaturatedFat 2.6, Cholesterol 279.6, Sodium 1321.5, Carbohydrate 40.9, Fiber 1.4, Sugar 1.8, Protein 13.5

CHILLED AVGOLEMONO SOUP



Chilled Avgolemono Soup image

This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
2 garlic cloves, thinly sliced
1/3 cup long-grain rice
2 1/2 cups homemade or store-bought low-sodium chicken stock
2 1/2 cups water
3 tablespoons fresh lemon juice (from 3 lemons)
3 tablespoons chopped fresh dill
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent, about 5 minutes. Add garlic, and cook until soft, about 2 minutes. Add rice, and stir to coat. Add stock and water; bring to a simmer. Cook, covered, until rice is tender, about 20 minutes.
  • Prepare an ice-water bath. Working in 2 batches, puree soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a bowl set in ice bath; let stand for 20 minutes, stirring occasionally. Stir in lemon juice, dill, and 1 1/2 teaspoons salt; season with pepper.

VEGETARIAN AVGOLEMONO SOUP



Vegetarian Avgolemono Soup image

This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.

Provided by IEatWhatILike

Categories     World Cuisine Recipes     European     Greek

Time 1h40m

Yield 8

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

Steps:

  • Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
  • Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
  • Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
  • Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
  • Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g

SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

Provided by truebrit

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Steps:

  • Bring broth to boil in saucepan, and add rice or orzo.
  • Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
  • While the rice cooks, lightly beat the eggs and the lemon juice together.
  • Remove the broth from heat.
  • Slowly mix about one cup of the hot broth into egg-lemon mixture.
  • Add to the soup gradually while stirring.
  • Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
  • Serve.

FISH-SOUP AVGOLEMONO



Fish-Soup Avgolemono image

Avgolemono is the velvety egg-lemon-rice soup with a history in Greece, Arabia, Italy, Turkey, and the Balkans. For this streamlined take on the classic fish version that involves cooking a whole halibut, we used a quality store bought fish broth and chunks of fillets instead.

Provided by Greg Lofts

Categories     Soup Recipes

Time 1h

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, cut into a 1/4-inch dice
2 celery stalks, cut into a 1/4-inch dice
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 quart fish or seafood broth, such as Aneto or Bar Harbor
1 teaspoon grated lemon zest plus 1/4 cup fresh juice, and more juice to taste
1/2 cup jasmine rice
1 large egg, plus 2 large yolks
1 1/4 pounds skinless white-fish fillet, such as halibut or cod, quartered
Fresh herbs, such as dill and chopped chives, for serving

Steps:

  • Heat oil in a large saucepan or small pot over medium. Add onion and celery, season with salt, and cook, stirring occasionally, until onion is translucent but not developing color, about 5 minutes. Add garlic; cook 1 minute more. Add broth, 2 cups water, lemon zest, and rice. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, 15 to 18 minutes. Remove from heat.
  • In a blender, purée egg, yolks, and lemon juice until pale and doubled in volume, 2 to 3 minutes. Reduce speed to lowest setting; remove feed-tube cap from lid. Slowly and carefully ladle about 2 cups of soup into blender (be sure to include a combination of broth and rice). Return cap to blender lid, increase speed to high, and blend until very smooth and frothy.
  • Generously season fish with salt and pepper. Add to soup and simmer over medium-low heat just until fish is cooked through, about 5 minutes. Stir egg mixture into soup, breaking up fish into bite-size pieces. Season and add more lemon juice to taste, 1 teaspoon at a time. Serve topped with herbs and a drizzle of oil.

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4.9/5 (156)
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Category Soup
  • 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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  • Prepare the chicken broth. In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer.
  • Remove chicken and vegetables. After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.
  • Cook the rice. Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes.
  • Prepare the avgolemono. While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes.
  • Add avgolemono to soup. Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer.
  • Serve. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.


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From mygreekdish.com


WHAT IS AVGOLEMONO? | ALLRECIPES
2021-03-14 Avgolemono is actually both a soup and a sauce. The dish most familiar to North Americans is avgolemono soupa — or egg-lemon soup, which is a simple, comforting, and nourishing soup traditionally made from little more than chicken broth, rice, lemon juice, and eggs. Avgolemono sauce is made in the same fashion with the same ingredients, but ...
From allrecipes.com


AVGOLEMONO (GREEK LEMON CHICKEN SOUP) - SNAPPY GOURMET
2022-01-19 How to Make Avgolemono Soup. Step One: Cook the vegetables and garlic until slightly soft. Step Two: Add the broth and oregano and bring to a boil. Add the rice and cook about 20 minutes. Be sure to adjust the time if using something other than arborio rice. Step Three: Add chicken.
From snappygourmet.com


GREEK AVGOLEMONO SOUP (EGG-LEMON CHICKEN SOUP) - REAL ...
2017-11-11 Once the rice is cooked, take the pot off the heat. Whisk the eggs in a bowl or saucepan together with the lemon juice and lemon zest. Slowly pour the soup into the eggs, while whisking constantly. Add at least half the soup into the eggs and then transfer everything back to …
From realgreekrecipes.com


MY EASY GLUTEN-FREE AVGOLEMONO SOUP RECIPE - THIS MESS IS OURS
Pet Store. Snack + Supplies. Gluten Free (Snacks + More) Kitchen Essentials. Lunchbox Gear. Pantry Staples. Cookbook Faves.
From thismessisours.com


RECIPE FOR AVGOLEMONO - GREEK STYLE EGG AND LEMON SOUP
Separate the egg whites from the yokes. Beat the whites on high speed in a large mixing bowl until soft peaks form. Add the yokes one at a time, beating on low speed. Add the lemon juice and beat on low until well combined. Take one ladleful of broth from the soup and add to the beaten eggs. Beat well with a fork and gradually pour the mixture ...
From greekboston.com


VEGAN AVGOLEMONO SOUP (GREEK LEMON ORZO SOUP)
2021-08-13 Mix the tahini and lemon juice with two tablespoons of vegetable stock and set aside. Add the garlic, oregano, and fresh thyme to the pot and cook for another minute. Stir in the chickpeas, vegetable stock and bring to a boil. Add the orzo, lower the heat and simmer for 10 minutes or until the orzo is al dente.
From vegancocotte.com


AVGOLEMONO SOUP RECIPE - BBC FOOD
Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. When the chicken breast …
From bbc.co.uk


GREEK CHICKEN AVGOLEMONO SOUP: LEMONY CHICKEN SOUP - …
Bring 8 cups of chicken stock to a boil. Add shredded/chopped chicken to the pot along with 1/2 cup rice or orzo. You may also throw some frozen diced carrots into the pot as well. Reduce the heat to medium-low and cook until the rice/pasta is tender. 10-15 minutes. Juice the lemons and prepare the egg-lemon sauce.
From dimitrasdishes.com


AVGOLEMONO - GREEK LEMON SOUP - BC EGG
Instructions. In a large saucepan or pot over high heat, bring the chicken broth to a boil. Stir in the rice and the salt. Cover, reduce the heat to low and simmer for 20 minutes. Separate the egg yolks from the egg whites. About 5 minutes before the rice is done cooking in the broth, beat the yolks together in a small bowl, while in a large ...
From bcegg.com


AVGOLEMONO SOUP - GREEK EGG LEMON CHICKEN SOUP WITH RICE ...
2019-11-02 Cube chicken thighs. Place into a bowl, and season chicken with 1 teaspoon each of salt and black pepper. In a large pot over medium high heat, brown chicken in olive oil for 5 to 10 minutes. Stir in rice and sauté with chicken. Then pour in chicken broth. Bring contents of the pot to a boil over medium-high heat.
From mysweetgreek.com


HEALTHY AVGOLEMONO SOUP RECIPE | LEITE'S CULINARIA
2019-04-09 Directions. In a large saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Pour in the rice and stir until the grains are well coated with oil. Add the broth and bring to a boil.
From leitesculinaria.com


AVGOLEMONO | GREEK SOUP RECIPES | SBS FOOD
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 …
From sbs.com.au


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