Avgolemono Greek Egg And Lemon Soup 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.

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

AVGOLEMONO (GREEK LEMON-EGG SOUP)



Avgolemono (Greek Lemon-Egg Soup) image

Avgolemono (Greek Lemon-Egg Soup)

Provided by Jane Kirby

Time 30m

Number Of Ingredients 6

6 cups low-sodium chicken broth
0.75 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
0.33 cup fresh lemon juice
1 lemon, thinly sliced

Steps:

  • Place the broth and the rice in a large saucepan and bring to a boil.
  • Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  • Add the chicken. Remove the soup from heat and cover.
  • Whisk the eggs and lemon juice in a medium bowl until frothy.
  • Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
  • Ladle soup into bowls. Serve immediately with a slice of lemon.

Nutrition Facts : Calories 314 kcal, Carbohydrate 36 g, Cholesterol 145 mg, Protein 28 mg, SaturatedFat 2 g, Sodium 178 mg, Fat 7 g, UnsaturatedFat 0 g

THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE



The traditional Egg-lemon sauce (Greek Avgolemono) recipe image

The traditional Greek Avgolemono recipe can be a tricky affair. Not any more! Find out how to make the perfect egg lemon sauce with these 3 easy recipes and expert tips.

Provided by Eli K. Giannopoulos

Time 15m

Number Of Ingredients 3

warm stock or broth from your prepared soup. You'll need about 2-3 cups depending on how thick or runny you like your avgolemono.
juice from 2-3 lemons
2-3 eggs

Steps:

  • To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
  • Gradually add the lemon juice and whisk again to combine.
  • Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
  • Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

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.

AVGOLEMONO (GREEK LEMON CHICKEN SOUP)



Avgolemono (Greek Lemon Chicken Soup) image

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon.

Provided by Lynn Livanos Athan

Categories     Entree     Appetizer     Dinner     Lunch     Soup

Time 2h15m

Yield 8

Number Of Ingredients 13

1 whole chicken (about 3 1/2 lbs., with excess fat, trimmed and breast skin removed)
12 cups water
2 carrots (cut in half)
2 celery stalks (cut in half)
1 large onion (peeled and cut in half)
2 bay leaves
5 whole black peppercorns
2 teaspoons salt (plus more for seasoning, to taste)
1/2 cup orzo pasta (or rice)
3 eggs (room temperature)
1 teaspoon fresh lemon zest
2 lemons (strained juice)
Optional: black pepper (freshly ground, to taste)

Steps:

  • Gather the ingredients.
  • Add the chicken, water, carrots, celery, onion, bay leaves , peppercorns, and salt to a large stockpot . Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for about 1 to 1 1/2 hours.
  • Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.
  • Add the orzo and cook until al dente, according to package directions.
  • While the pasta is cooking, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until nice and frothy.
  • Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
  • When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a large measuring cup.
  • Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
  • Continuously stir the egg-lemon mixture back into the pot over very low heat until the mixture is heated through, 5 to 10 minutes. Be careful not to boil the soup once the eggs have been added. Adjust the seasoning with salt and pepper.
  • Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. Garnish with dill and serve.

Nutrition Facts : Calories 573 kcal, Carbohydrate 15 g, Cholesterol 244 mg, Fiber 2 g, Protein 59 g, SaturatedFat 8 g, Sodium 749 mg, Sugar 2 g, Fat 29 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 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.

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