Greek Avgolemono Chicken Soup Recipes

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GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)



Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono) image

The perfect dish for a cold winter's day! 'Kotosoupa Avgolemono' is a hearty and delicious classic Greek lemon chicken soup, bursting with Mediterranean flavours.

Provided by Eli K. Giannopoulos

Categories     Soups

Time 1h40m

Number Of Ingredients 8

1 chicken (1-1.2 kg/ 35-40 ounces)
1 red onion, peeled
5 cups (1.2 L) of water
150-200g short-grain rice, like Arborio (6-7 ounces)
2 large eggs
juice of 1 lemon
2 carrots (optional)
salt and freshly ground pepper

Steps:

  • To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
  • When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
  • Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
  • Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
  • While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
  • To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
  • To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 277kcal, Sugar 2.3g, Sodium 376mg, Fat 4.7g, SaturatedFat 1.1g, UnsaturatedFat 2.2g, TransFat 0g, Carbohydrate 25.2g, Fiber 0.8g, Protein 31.5g, Cholesterol 137mg

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: 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

AVEGOLEMONO (GREEK LEMON CHICKEN SOUP)



Avegolemono (Greek Lemon Chicken Soup) image

If you prefer a stronger lemon flavor then increase the juice to 1/2 cup that will give you an extreme lemon flavor, use fresh lemon juice only --- you may use as much cooked rice and chicken as desired, if you have ever had this soup in a Greek restaurant or in Greece and enjoyed it, then you will *love* this! --- homemade chicken broth is always better to use but canned will do fine for this recipe --- see my recipe#118258

Provided by Kittencalrecipezazz

Categories     Lemon

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

8 cups chicken broth
1 tablespoon chicken bouillon powder (I use 1 small package)
1/2 teaspoon garlic powder
1/3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only)
1 small onion, finely chopped
1 stalk celery, finely diced
1 teaspoon fresh ground black pepper
1/4 cup butter (very soft)
1/4 cup flour
7 egg yolks
salt (to taste)
2 -3 cups cooked cubed chicken
cooked white rice
lemon slice

Steps:

  • In a large pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil.
  • Reduce heat to low and simmer 30 minutes, stirring occasionally.
  • In a bowl whisk the very soft butter with flour until smooth.
  • While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes.
  • Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.
  • Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly.
  • Return the egg mixture back into the pot and heat through, stirring constantly.
  • Season with salt to taste.
  • Add in the cooked rice and chicken then heat through.
  • Ladle into bowls and top each bowl with 1 or 2 lemon slices.

Nutrition Facts : Calories 125.4, Fat 8.7, SaturatedFat 4.3, Cholesterol 144.4, Sodium 763, Carbohydrate 5.4, Fiber 0.3, Sugar 1.3, Protein 6.2

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

5 cups homemade or low-sodium store-bought chicken broth
8 ounces boneless, skinless chicken breast (1 small whole breast or 1 large half breast), trimmed of fat
1/2 cup orzo
2 large eggs, lightly beaten
1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup fresh dill sprigs
Freshly ground pepper

Steps:

  • Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
  • Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
  • Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.

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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.
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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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THE ULTIMATE AND AUTHENTIC AVGOLEMONO SOUP - CREAMY GREEK …
2021-11-05 Make avgolemono sauce. 1. Separate egg yolks and whites. In a small bowl add only the yolks and the juice of 1 lemon-do not mix and set aside. 2. In another large bowl add the whites, whip with a mixer until stiff peaks develop, add the yolks to the egg whites and mix on low until blended. 3.
From olivetomato.com


AVGOLEMONO SOUP…GREEK CHICKEN SOUP WITH LEMON - GIRL AND THE …
2017-02-07 Increase heat to high and return stock to boil, then reduce heat to low. Place stick blender into the pot and blend for a few seconds. If you do not have a stick blender, place about 2 cups of the soup into a blender and blend until smooth. In a separate bowl, whisk eggs, yolks, and lemon juice lightly until combined.
From girlandthekitchen.com


CHICKEN AVGOLEMONO RECIPE - QUICK FROM SCRATCH SOUPS & SALADS …
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot.
From foodandwine.com


QUICK AVGOLEMONO, ORZO, AND CHICKEN SOUP RECIPE | MYRECIPES
With blender on, slowly add broth; process until smooth. Step 3. Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
From myrecipes.com


GREEK CHICKEN AND RICE SOUP (AVGOLEMONO) RECIPE - DINNER, THEN …
2020-11-09 INSTANT POT AVGOLEMONO. Start with your instant pot on saute mode. Add the butter, onions, garlic, celery, salt, and pepper to the base of your pot. Saute until the onions are translucent. Add 5 cups of the chicken broth, chicken, carrots, oregano, basil, and rice to the instant pot. Seal the instant pot and cook on high pressure for 15 minutes.
From dinnerthendessert.com


GREEK LEMON CHICKEN RICE SOUP (AVGOLEMONO) - KENNA'S COOKS
2022-04-17 1. cook your chicken with listed seasonings for a few minutes on each side. remove and let rest for 10 minutes before shredding. 2. meanwhile add your chicken broth, garlic, and rice to a pot. bring to a boil and then simmer on low until rice is …
From kennascooks.com


GREEK LEMON CHICKEN SOUP - KOTOPOULO SOUPA AVGOLEMONO
2020-10-03 10 peppercorns. Place the chicken in a large pot and add water to cover. Bring to a boil. Skim the foam and reduce the heat to low. Add the onion, carrots, the bay leaves, fresh herbs sprigs, 2 tablespoons of sea salt and about 10 peppercorns. Cover and simmer for about 1 hour. Transfer the chicken on a plater.
From thegreekfoodie.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 …
From sbs.com.au


CREAMY AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)
2021-12-14 Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks. Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.
From cuisineandtravel.com


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