YIA YIA'S AVGOLEMONO
It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread.
Provided by deuxbebes
Categories World Cuisine Recipes European Greek
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
- Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
- While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
- When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 19.6 g, Cholesterol 84.4 mg, Fat 10.7 g, Fiber 1.8 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 324.3 mg, Sugar 3.3 g
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
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
Steps:
- 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.
YIA-YIA'S AVGOLEMONO
This is my Yia-yia's (greek for grandma) original recipe. She made this for us whenever we got sick, but also as an appetizer at big family get-togethers. I've seen lots of recipes with sauces and vegetables, etc. but this is a simple, original recipe. It's supposed to be fairly neutral except for the lemon.
Provided by Melanie Wilke
Categories Greek
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring the chicken broth to a boil.
- Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
- While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
- Beat the whites until they're as fluffy as you can get them.
- Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
- Beat the egg-lemon mixture again, get it very fluffy.
- Add the yolks, and beat.
- When the orzo noodles are done, remove the pot from the heat.
- Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
- Continue, one ladle at a time, until you can't get any broth out of the pot.
- Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
- DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
- Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.
Nutrition Facts : Calories 168.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 93, Sodium 535.1, Carbohydrate 22.6, Fiber 1.2, Sugar 1.6, Protein 10.2
SOUPA AVGOLEMONO
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
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
More about "yia yia chicken avgolemono soup recipes"
MY YIA YIA’S GREEK AVGOLEMONO SOUP RECIPE: THE …
From jojotastic.com
Reviews 10Category Lunch, Main Course, SoupCuisine GreekTotal Time 1 hr 45 mins
YIA YIA CHICKEN AVGOLEMONO SOUP
From pinterest.se
LEMONY CHICKEN AND RICE SOUP (AVGOLEMONO) RECIPE - BON APPéTIT
From bonappetit.com
YIA YIA'S AVGOLEMONO RECIPE
From crecipe.com
YIA YIA'S GREEK AVGOLEMONO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOUPA AVGOLEMONO- YIA YIA’S EGG-LEMON SOUP – CULINARY JAM
From culinaryjam.wordpress.com
BEST COOKING BREADS RECIPES: YIA YIA'S AVGOLEMONO
From worldbestbreadsrecipes.blogspot.com
YIAYIA’S AVGOLEMONO SOUP | THE REFINED PALATE
From therefinedpalate.wordpress.com
YIA YIA CHICKEN AVGOLEMONO SOUP | RECIPE CART
From getrecipecart.com
YIA YIA CHICKEN AVGOLEMONO SOUP – RECIPES NETWORK
From recipenet.org
SLOW COOKER GREEK LEMON CHICKEN SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
YIA YIA’S AVGOLEMONO – DRSTARVE
From drstarve.com
BEST AUTHENTIC AVGOLEMONO SOUP RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
YIA-YIA'S CHICKEN DINNER - RECIPE | COOKS.COM
From cooks.com
AVGOLEMONO CHICKEN SOUP: THE GREEK WINTER NECTAR EVERY YIAYIA …
From greekreporter.com
YIA YIA CHICKEN AVGOLEMONO SOUP - PLAIN.RECIPES
From plain.recipes
YIAYIA'S AVGOLEMONO SOUP - NASHUA GREEK FESTIVAL
From nashuagreekfestival.com
AVGOLEMONO CHICKEN SOUP: THE GREEK WINTER NECTAR EVERY YIAYIA …
From datalounge.com
YIA YIA CHICKEN AVGOLEMONO SOUP | RECIPE | AVGOLEMONO SOUP, …
From pinterest.com
AVGOLEMONO (LEMON RICE SOUP) – YIAMAS WITH YIAYIA
From yiamaswithyiayia.ca
GETRECIPECART.COM
YIAYIA'S AVGOLEMONO SOUP - KUKLAS.COM
From kuklas.com
YIAYIA'S BEST GREEK-AMERICAN DISHES - TASTE OF HOME
From tasteofhome.com
YIA YIA CHICKEN AVGOLEMONO SOUP - CRECIPE.COM
From crecipe.com
MY YIA YIA'S GREEK AVGOLEMONO SOUP RECIPE: THE ULTIMATE …
From pinterest.ca
YIA YIA'S AVGOLEMONO RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC AVGOLEMONO SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
YIAYIA’S EASY AVGOLEMONO | THE SUM - THOUGHTS
From elizabethvalkanas.wordpress.com
YIA YIA'S AVGOLEMONO | RECIPE | RECIPES, GREEK RECIPES, …
From pinterest.co.uk
AUTHENTIC GREEK AVGOLEMONO SOUP RECIPE | HOW TO MAKE …
From tasteofhome.com
YIAYIA'S GREEK RECIPE | AVGOLEMONO SAUCE: GREEK EGG LEMON …
From youtube.com
RECIPE WITH A HISTORY: AVGOLEMONO SOUP - THE MARTHA'S VINEYARD …
From mvtimes.com
YIA YIA ALTHEA'S GREEK CHICKEN AND POTATOES - RECIPE | COOKS.COM
From cooks.com
MY EASY GLUTEN-FREE AVGOLEMONO SOUP RECIPE - THIS MESS IS OURS
From thismessisours.com
AVGOLEMONO SOUP - INSTANT POT RECIPES
From stage-recipes.instantpot.com
YIA YIA'S AVGOLEMONO - GREEK - WORLDRECIPES.ORG
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love