GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)
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
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
This is the most popular of Greek soups. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape. Garnish with fresh lemon slices.
Provided by MC
Categories World Cuisine Recipes European Greek
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
- Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
- Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!
Nutrition Facts : Calories 150 calories, Carbohydrate 21.8 g, Cholesterol 139.5 mg, Fat 4.2 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 54.6 mg, Sugar 1.3 g
AVGOLEMONO SOUP - EASY AND AWESOME!
I've been chasing the perfect avgolemono soup for the past year. This recipe is a labor of love, made probably about 45 times to get it to it's soupy perfection. I had tried a few recipes I found online, but found they were sub par to my avgolemono soup standards. After searching, testing and tweaking, this is my soup that I've come up with, and my picky friends approve. I hope you enjoy!
Provided by Jiggita
Categories Low Protein
Time 30m
Yield 5 Cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start!
- Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High.
- Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing.
- Once the water begins to boil, add the rinsed rice into the pot.
- Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute.
- Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15).
- Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW, or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally.
- When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer.
- Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well.
- Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes.
- Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS.
- Serve hot and Enjoy! (re-heating the soup will cause it to become very thick).
Nutrition Facts : Calories 297, Fat 8.1, SaturatedFat 2.6, Cholesterol 279.6, Sodium 1321.5, Carbohydrate 40.9, Fiber 1.4, Sugar 1.8, Protein 13.5
AVGOLEMONO
Provided by Victoria Granof
Categories Chicken Egg Kid-Friendly Quick & Easy Lunch Lemon Simmer Orzo Cookie Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. In a large saucepan, bring the broth to a boil.
- 2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
- 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
- 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
- 5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
AVGOLEMONO (GREEK LEMON-EGG SOUP)
Avgolemono (Greek Lemon-Egg Soup)
Provided by Jane Kirby
Time 30m
Number Of Ingredients 6
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
AVGOLEMONO SOUP WITH LEEK AND CELERY
From Diane Seed's Mediterranean Dishes. Classic avgolemono ranks up there as one of the world's best soups.
Provided by COOKGIRl
Categories Lemon
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stock pot saute the leeks and celery in olive oil until softened. Add the chicken stock and simmer 20 minutes. Puree the mixture with an immersion blender.
- Just before serving, beat the lemon juice and eggs together until light and frothy. Slowly beat a ladleful of hot soup into the egg and lemon mixture, stir well, then whisk back into the soup pot.
- Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
- Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.
Nutrition Facts : Calories 255.1, Fat 11.3, SaturatedFat 2.2, Cholesterol 109.3, Sodium 290.5, Carbohydrate 31.4, Fiber 4.1, Sugar 10.1, Protein 9.2
AVGOLEMONO SOUP
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
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
More about "avgolemono soup easy and awesome recipes"
EASY AVGOLEMONO SOUP (GREEK LEMON SOUP) RECIPE ...
From tablespoon.com
Cuisine GreekCategory EntreeServings 4Total Time 20 mins
- Place the chicken broth in a medium-sized stockpot and add the orzo. Bring it to a boil, reduce the heat, cover and boil for 15 minutes or until the orzo is soft. Add the chicken. Leave the soup on the burner with the lid on but turn the burner off.
- Whisk the lemon juice and eggs together in a small bowl. Add one ladle of warm soup broth to the lemon-egg mixture, whisking continually until incorporated. Add another ladle of broth, whisking.
- Pour the lemon-egg mixture into the pot of soup and stir until combined and smooth. (The temperature of the soup will cook the egg.)
BEST AUTHENTIC AVGOLEMONO SOUP RECIPE | THE …
From themediterraneandish.com
4.9/5 (144)Calories 266 per servingCategory Soup
- 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.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
AVGOLEMONO SOUP RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
4.8/5 (4)Total Time 25 minsCategory SavoryCalories 181 per serving
AWESOME EGG AND LEMON SOUP- SOUPA AVGOLEMONO- GREEK FOOD ...
From culinaryphysics.blogspot.com
Estimated Reading Time 4 mins
AVGOLEMONO SOUP - GREEK EGG LEMON CHICKEN SOUP WITH RICE ...
From mysweetgreek.com
Reviews 1Category AppetizerCuisine GreekTotal Time 40 mins
AVGOLEMONO SOUP - JAMIE GELLER
From jamiegeller.com
Cuisine Greek & MediterraneanCategory SoupsServings 16Total Time 40 mins
- Place chicken stock in a 5- to 6-quart soup pot. (Use Manischewitz All Natural Chicken Broth or make your own) Bring to a boil.
GREEK AVGOLEMONO SOUP (EGG-LEMON CHICKEN SOUP) - REAL ...
From realgreekrecipes.com
4.2/5 (41)Category Main Course, SoupCuisine GreekCalories 620 per serving
- In a large stockpot add the chicken and cover with 4 liters of water. Bring to a boil over high heat.
- Remove chicken from stockpot and set aside to cool. Then pass the stock through a mesh strainer to remove any small bones.
AVGOLEMONO SOUP (GREEK LEMONY CHICKEN SOUP) WITH …
From umamigirl.com
4.6/5 (61)Total Time 20 minsCategory SoupsCalories 310 per serving
- Bring broth to a boil in a five-quart pot, covered, over high heat. Add orzo and simmer briskly, still covered, until al dente (a couple minutes shy of package directions). Meanwhile, in a medium bowl, beat the eggs well with a fork. Beat in lemon juice and set aside.
- When orzo is just cooked, ladle out about a cup of hot broth into a measuring cup with a spout. Slowly pour hot broth into bowl with eggs and lemon juice, whisking constantly with a fork. This process tempers the eggs so they don’t scramble when you add them to the pot.
- Stir chicken and spinach into soup pot and simmer for a minute or two until spinach is wilted. Reduce heat until broth is no longer bubbling. Stir egg mixture into soup and cook over low heat for a minute or two, until broth looks creamy and is slightly thickened. Add salt and pepper to taste and ladle soup into serving bowls.
AVGOLEMONO CHICKEN SOUP WITH RICE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine GreekCategory SoupsServings 4-6Calories 428 per serving
- 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. Remove the pot from the heat, add the chicken, cover, and let sit until the chicken is cooked through, about 15 minutes.
- Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
- Using a slotted spoon, transfer about 3/4 cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender and process until smooth, about 30 seconds. Using a soup ladle, transfer about 3/4 cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again.
AVGOLEMONO (GREEK CHICKEN SOUP WITH LEMON + EGG) - BOWL OF ...
From bowlofdelicious.com
5/5 (10)Total Time 45 minsCategory SoupCalories 282 per serving
- Add the remaining 6 cups chicken broth to the soup, stir, bring to a boil, and simmer until rice is cooked. Add chicken meat.
QUICK AVGOLEMONO SOUP (GREEK LEMON SOUP) - READY IN 15 ...
From cookthestory.com
5/5 (3)Total Time 15 minsCategory EntréeCalories 272 per serving
- Put a large pot or Dutch oven on the stove. Turn the heat to high. 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.
- Once the broth is simmering, add the salt to the broth. Stir. Remove 1 cup of hot broth and set a side.
AVGOLEMONO SOUP - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
5/5 (3)Total Time 1 hr 15 minsCategory Soups & Stews
- Prepare the chicken stock: Place the carcass and vegetables into a medium-sized pot. Add the water and bring to a boil, skimming away any foam that rises to the top. Reduce to simmer, cover and cook for an hour. Strain. Discard the solids and return the hot chicken stock to the soup pot. Return it to stovetop on low setting.
- Prepare the soup: Carefully transfer two cups of the hot chicken stock into a large measuring cup and set to the side. Add the cooked rice to the remaining broth in the soup pot and stir. Taste and adjust flavour with salt.
- Crack the eggs into a medium-sized bowl. Using a hand mixer, beat until light and bubbly. Continue mixing and slowly drizzle the lemon juice into the bowl, incorporating it fully into the eggs.
- With the hand mixer running on medium, slowly pour the hot stock into the egg and lemon mixture until light and frothy, then slowly add this mixture to the soup pot, stirring until incorporated.
TRADITIONAL GREEK AVGOLEMONO SOUP - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
5/5 (8)Total Time 35 minsCategory Main DishCalories 186 per serving
- In a braising pan place chicken, bay leaf, carrot, onion, 1/2 cup water and peppercorns. Tip: Cut the breast in half (butterfly) lengthwise before placing in the pan speed the cook time. Flip the chicken over a few times while cooking.
- In a Dutch oven or soup pot, bring chicken stock to a boil. Add the orzo and cook for about 8 minutes, then turn off heat.
EASY AVGOLEMONO - GREEK CHICKEN RICE AND EGG SOUP ...
From laughingspatula.com
5/5 (1)Total Time 30 minsCategory Dinner, Main Course, SoupCalories 284 per serving
- Heat large soup pot or dutch oven to medium high. Add olive oil. Toss in carrots and celery. Saute until crisp tender. About 5 minutes.
- Rinse your rice until the water runs clear. Add rinsed rice to hot broth and stir. Reduce heat to medium heat. Put lid onto pot and continue to simmer for about 15-20 minutes or until rice is tender. TASTE FOR SALT AND PEPPER. If using low sodium broth amounts will vary.
HEALTHY AVGOLEMONO SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine GreekTotal Time 40 minsCategory EntreesCalories 208 per serving
- In a large saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Pour in the rice and stir until the grains are well coated with oil.
- Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the rice is just tender, 15 to 20 minutes.
- Add the fish and gently simmer until the fish is just cooked through, about 5 minutes. (If you’re using cooked chicken, you will only need to warm it through, about 3 minutes).
- In a heat-safe glass measuring cup, whisk together the lemon juice, eggs, and pepper. Whisking the egg mixture constantly, add a few ladles full of hot broth. Then stir the egg mixture into the soup. Taste and season with salt and pepper, if needed.
BEST AVGOLEMONO SOUP RECIPE - HOW TO AVGOLEMONO SOUP
From delish.com
5/5 (5)Total Time 45 mins
QUICK AVGOLEMONO, ORZO, AND CHICKEN SOUP RECIPE
From myrecipes.com
4.5/5 (11)Total Time 35 minsServings 4Calories 228 per serving
- Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
- Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
- 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).
EASY GREEK AVGOLEMONO SOUP RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine GreekTotal Time 1 hr 20 minsCategory SoupCalories 218 per serving
AVGOLEMONO CHICKEN SOUP WITH RICE RECIPE - GRACE PARISI ...
From foodandwine.com
5/5 Category Chicken SoupServings 4Total Time 30 mins
TOP 10 BEST AVGOLEMONO SOUP RECIPE IN 2022
From bestreviewstalk.com
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE RECIPE ...
From kitcheninfinity.com
AVGOLEMONO SOUP RECIPES
From tfrecipes.com
EASY AVGOLEMONO SOUP RECIPE
From crecipe.com
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