Soupa Avgolemono Recipes

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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.

SOUPA AVGOLEMONO



Soupa Avgolemono image

This recipe is from epicurious.com; there was a particular recipe for Avgolemono that one dissatisfied user reviewed and posted this variant instead in the user comments... The user: aka "A Cook from Boston, MA". I have modified some of the directions to be more concise and to be in a more recipezaar format. "I'm 34 and have been making this since I could stand up on the stool in my Yia Yia's kitchen (my grandmother who is now 80 yrs. old). This recipe will make a perfectly balanced salty, rich, filling, comforting soup. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to "fix" this recipe. Try mine and you'll be hooked for life!" Enjoy! - Frostyfire03530

Provided by Nathan Waters

Categories     Greek

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

8 cups homemade chicken stock
1 cup orzo pasta
4 eggs (separated)
3 lemons
black pepper (fresh ground)

Steps:

  • Boil broth, add orzo and simmer until tender; 20 minutes.
  • (Meanwhile, cut lemons and squeeze; reserving the juice.).
  • Whip (egg) whites until medium peaks (form), add (egg) yolks beating continuously, add (lemon) juice beating (continuously).
  • Temper eggs with 2 cups broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs.
  • Add egg mixture back to remaining broth -- When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.
  • Add black pepper to taste.
  • Serve.
  • (Optional: Garnish with thinly sliced lemon.).

Nutrition Facts : Calories 401.1, Fat 11.1, SaturatedFat 3.2, Cholesterol 216.5, Sodium 3217.1, Carbohydrate 44.2, Fiber 5.2, Sugar 2.9, Protein 34.9

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.

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)



Youvarlakia Avgolemono (Lemony Greek Meatball Soup) image

Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken (or ground turkey or beef), very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained
1 garlic clove, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
Freshly grated nutmeg, for serving (optional)

Steps:

  • In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
  • Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  • In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
  • In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
  • Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

SOUPA AVGOLEMONO



Soupa Avgolemono image

In Greece it is made whenever chickens are boiled. In Egypt we called it beid ab lamouna and shorba bel tarbeyah. The stock can be prepared in advance, but the rest must be done at the last minute.

Yield serves 6

Number Of Ingredients 6

2 quarts good chicken stock (see page 143)
1/2 cup long-grain rice
Salt and white pepper
3 tablespoons finely chopped flat-leaf parsley
3 eggs
Juice of 1 or 2 lemons

Steps:

  • Bring the stock to the boil, add the rice, and cook for about 18 minutes, until it is tender. Season with salt and pepper and add the parsley.
  • When you are ready to serve, beat the eggs, add the lemon juice to them, and continue to beat until the mixture is pale and frothy. Add a ladle of hot stock and beat with a fork. Add a little more, then pour the mixture into the remaining broth, stirring vigorously. Heat through, stirring constantly, until it becomes very slightly creamy, but do not let it boil or the eggs will curdle (it must remain just below the boil). Remove the pan from the heat quickly. Taste, and add lemon and seasonings if necessary. The soup must be tart.
  • Serve immediately.
  • You can add vermicelli, pastina (tiny pasta grains), or tapioca instead of rice.

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.

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 (GREEK EGG AND LEMON SOUP)



Avgolemono (Greek Egg and Lemon Soup) image

The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

Steps:

  • In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
  • Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
  • In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
  • Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

KATHERINE POLYZO'S AVGOLEMONO



Katherine Polyzo's Avgolemono image

The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it with a cup of orzo instead of the rice, if you like.

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, main course, side dish

Time 20m

Yield Four servings

Number Of Ingredients 5

6 cups basic chicken broth (see recipe)
1 cup of rice
4 egg yolks
Juice from 3 lemons (6 tablespoons)
Salt and freshly ground black pepper to taste

Steps:

  • Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
  • Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
  • When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 3 grams, Sodium 1031 milligrams, Sugar 6 grams

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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 insider.com


AVGOLEMONO CHICKEN SOUP WITH RICE RECIPE - GRACE PARISI | FOOD …
Step 1. In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of …
From foodandwine.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


AVGOLEMONO (GREEK LEMON CHICKEN SOUP) RECIPE
2022-04-26 Steps to Make It. Gather the ingredients. Add the chicken, water, carrots, celery stalks, onion, bay leaves, black peppercorns, and salt to a large stockpot. Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for …
From thespruceeats.com


AVGOLEMONO (GREEK LEMON SOUP) RECIPE | MYRECIPES
Greek lemon soup, traditionally known as avgolemono, is a simple soup recipe that calls for just 5 ingredients in addition to water, salt, and pepper. For more Greek favorites, see our complete Greek recipe collection.
From myrecipes.com


THE ULTIMATE AND AUTHENTIC AVGOLEMONO SOUP - OLIVE TOMATO
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


QUICK AVGOLEMONO SOUP (GREEK LEMON SOUP) - READY IN 15
2014-08-11 Add the chicken stock. Cover and let it come to a boil. Meanwhile, in a small bowl the dissolve cornstarch in the cold water. Juice the lemons until you have 1/3 cup juice*. Add it to the cornstarch mixture. Crack the eggs into a medium bowl. Use an egg beater on medium to whip eggs until frothy, 1-2 minutes.
From cookthestory.com


AVGOLEMONO CHICKEN SOUP WITH RICE - ONCE UPON A CHEF
2021-01-14 What You’ll Need to Make Avgolemono Step-by-step Instructions Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes. Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes.
From onceuponachef.com


CREAMY GREEK LEMON RICE SOUP, AVGOLEMONO - EMILIA'S FOOD …
2020-12-09 In a medium bowl, add the egg and juice of one lemon, whisk everything well until the egg mixture is smooth. Slowly add 2 ladles of the boiling broth in the egg and lemon while constantly whisking. Once fully combined, add the eggs back to the chicken broth. Add the seasoning Vegeta, salt.
From emiliasfoodcravings.com


TRADITIONAL GREEK AVGOLEMONO SOUP - ANALIDA'S ETHNIC SPOON
2019-12-21 Flip a couple times while cooking. Cook until the chicken reaches an internal temperature of 165°F. Remove from the pan, place on a cutting board and allow to cool. Shred into small threads about 1 inch long. Discard the solids left in the braising pan. In a Dutch oven or soup pot bring the chicken stock to a boil.
From ethnicspoon.com


AVGOLEMONO GREEK CHICKEN SOUP RECIPE | GREEK GATEWAY
2013-12-18 In a large pot put the water, chicken, and salt. Bring to a boil and then lower the heat. Do not close the lid. Get rid of the “white foam” on the surface of the water and keep boiling for about one hour. Then take all ingredients out of the pot and place them on a large plate. Drain the chicken broth using a drainer and return into the pot.
From greekgateway.com


EGG, LEMON, AND RICE SOUP (AVGOLEMONO SOUPA) RECIPE
Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture.
From myrecipes.com


HOMEMADE GREEK AVGOLEMONO SOUP RECIPE - CHEF BILLY PARISI
2022-01-05 Use the easy-to-follow instructions for making this amazing avgolemono soup. Add the whole chicken, onion, celery, carrots, garlic bay leaves, parsley, and water to a large stockpot and simmer on medium heat for about 1 hour or until the chicken is completely cooked. Remember to come back and skim the scum off the top of the stock and discard.
From billyparisi.com


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