Greek Egg-Lemon Chicken Soup
You will appreciate this genuine Greek Avgolemono Soup Recipe. Pronounced Ah-vgo-le-mono by the Greeks, it is a smooth, luxurious, aromatic chicken soup, made in the traditional Greek manner with avgolemono sauce (a lemon-egg sauce). The best part is that this weeknight recipe can be prepared in just over 30 minutes.
A few crucial tips can significantly enhance the outcome, so be sure to read this post thoroughly and view my video on how to prepare Greek avgolemono.
Chicken soup is a nostalgic dish often regarded as a home remedy to soothe the sick or alleviate the chill of cold weather. It is a universal food, with every culture and household having its own variation—whether it includes noodles or not.
I can never resist a warm bowl of homemade chicken soup, but one of my absolute favorites is the Greek variant: the egg and lemon soup known as Avgolemono.
Avgolemono is not just any chicken rice soup. There is something uniquely special and indulgent about Avgolemono, which features a blend of egg and lemon that is utilized in various Greek recipes, including this soup and Youvarlakia (Greek Meatball Soup). In this dish, the fluffy and zesty mixture creates a notably rich and comforting chicken soup with a silky broth that is heavily infused with lemon. It is truly delicious!
I assure you, if you have yet to experience Greek avgolemono soup, you are in for a delightful surprise!
What is Avgolemono?
Avgolemono, pronounced ah-vgo-le-mono (the “g” is present but pronounced lightly, almost silently), refers to the delectable Greek sauce that lends its name to this chicken soup. The Avgolemono sauce is a smooth and aromatic blend made from eggs, a generous amount of lemon, and warm broth.
Greek chefs employ avgolemono sauce to enhance or complement a variety of dishes, from Avgolemono soup to roasted chicken, vegetables, and even dolmades (stuffed grape leaves). The addition of avgolemono sauce significantly elevates a dish, imparting richness and bright lemony notes.
30-Minute Weeknight Avgolemono Soup
Avgolemono soup may begin like any typical chicken soup—with onions, carrots, celery, broth, chicken, and so forth.
However, at the very end, it is wonderfully transformed into a silky, tangy, and utterly unforgettable bowl of chicken rice soup, thanks to the incorporation of Greek avgolemono sauce (egg-lemon sauce).
Traditionally, to prepare avgolemono soup, Greek grandmothers would dedicate over two hours—starting from scratch to create homemade chicken stock from a whole chicken, followed by shredding the chicken for use in the soup.
This weeknight avgolemono never fails to impress, offering a comforting and authentic flavor akin to the traditional recipe.
Two Essential Tips for Preparing Avgolemono Soup:
The avgolemono sauce is the key element that transforms this chicken soup, giving it a silky thickness and an added zest. Here are two crucial tips for preparing this sauce and avgolemono soup:
1. Ensure you temper the sauce. To create avgolemono sauce, whisk together two eggs with 1/2 cup of lemon juice, and while whisking with one hand, gradually pour in two ladles of hot chicken broth from your soup. This is the most challenging aspect of the soup, but it is manageable. If necessary, enlist someone to assist you in pouring the broth while you whisk.
2. Incorporate the avgolemono sauce into the soup at the very end, and promptly remove it from the heat. This is the final step in the process; it is crucial to take the soup off the heat immediately to prevent the eggs from cooking and causing the soup to separate (you do not want an egg drop soup).
Now, let’s delve into the step-by-step instructions for making Greek avgolemono soup, and you will discover how simple it is...
Step-by-Step Instructions for Greek avgolemono soup:
1- In a large pot or Dutch oven, sauté carrots, celery, and green onions; after a couple of minutes, add garlic.
2- Pour in the broth and bay leaves. Bring to a vigorous boil, then add the rice (Tip: I prefer to soak the rice in water for a few minutes beforehand, as this aids in quicker and more even cooking.) Season with kosher salt and pepper.
Reduce the heat to medium-low and let it simmer for 20 minutes or until the rice is tender. Next, stir in the shredded cooked chicken (I used rotisserie chicken).
3- Prepare the avgolemono sauce (egg-lemon sauce). In a medium bowl, whisk two eggs with the lemon juice. While whisking, incorporate 2 ladles-full of broth from your cooking pot (this is to temper the sauce).
Add the sauce to the chicken soup and immediately remove it from the heat (this step is vital; you do not want the eggs to cook and the soup to separate.)
Yes, orzo can be used as a substitute for rice in this recipe. You may use 1 cup of orzo, and be mindful of the cooking time, as orzo cooks more rapidly (approximately 7 minutes).
Leftovers. Is it Possible to Freeze Avgolemono?
To preserve leftover avgolemono soup, ensure that the soup cools to room temperature. Transfer it to airtight containers and refrigerate for a maximum of 3 days.
Since this soup does not contain cream, you can also freeze avgolemono soup, especially if you prepare a larger quantity. Whether you freeze a substantial family-sized portion or smaller individual servings, make sure to leave adequate space in the freezer-safe containers to accommodate the expansion of the soup.
Thaw in the refrigerator overnight. Reheat on the stovetop over medium heat; adding a small amount of liquid, such as broth or water, is beneficial. Heat until thoroughly warmed, and remember to stir regularly (as it may separate).
What to Serve Alongside?
For a straightforward dinner, my family enjoys avgolemono soup paired with Greek salad. However, this comforting chicken and rice soup can also be served as a warm appetizer for a special Greek feast! Explore our Greek Recipes collection for more delightful recipes!
Additional Recipes to Consider:
Simple Italian Minestrone
BEST Chicken Marinade
Greek Chicken and Potatoes
Mediterranean-Style Shrimp Stew
Explore more Greek recipes and our top Mediterranean diet recipes. All Mediterranean recipes.
Fixings
1 entire chicken, around 3 1/2 lbs., with abundance fat managed and bosom skin eliminated
12 cups water
2 carrots, cut down the middle
2 celery stems, cut down the middle
1 huge onion, stripped and cut down the middle
2 straight leaves
5 entire dark peppercorns
2 tsp. salt, in addition to something else for preparing
1/2 cup orzo pasta, or rice
3 eggs, room temperature
1 tsp. new lemon zing
Juice of two lemons, stressed
Newly ground dark pepper
Technique
Add initial eight fixings to an enormous stockpot. Bring to a fast bubble, bring down the hotness to medium-low and stew to some extent covered for around an hour to 90 minutes.
Eliminate the chicken and vegetables to a bowl and cautiously strain the stock through a fine strainer into a different enormous bowl. Return the stressed stock to the stockpot and heat to the point of boiling.
Add the orzo pasta and cook, uncovered, for roughly 10 to 12 minutes until delicate.
While the pasta is cooking, set up the egg-lemon blend. Utilizing a whisk beat the eggs until quite foamy in a bowl. Add the lemon zing and the lemon juice in a constant flow while proceeding to whisk.
Whenever the pasta has gotten done with cooking, switch off the hotness. Scoop around 2 cups of stock into a bowl or huge estimating cup. Gradually add the hot stock to the egg-lemon combination while proceeding to whisk. This will treat the eggs and keep them from turning sour whenever they are added to the hot stock.
Mix the egg-lemon blend into the pot and hotness over extremely low hotness for around 5 to 10 minutes until warmed through. Be mindful so as not to heat up the soup once the eggs have been added.
Change your flavoring for salt and pepper.
Customarily, this soup is served without the chicken meat or vegetables. You can add them back or serve as an afterthought as you prefer.Enjoy it !Ingin-kaya-sesekali-lakukan-sedekah.
Greek Egg-Lemon Chicken Soup VIDEO
No comments:
Post a Comment