Greek Chicken Rice Soup Recipes

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

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.

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

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!

GREEK AVGOLEMONO CHICKEN SOUP

Steps:

• Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
• When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
• Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
• You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

GREEK CHICKEN AND RICE SOUP (AVGOLEMONO)

Steps:

• Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.
• Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.
• Remove the chicken and shred with two forks before returning to the soup.
• Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and 1/2 cup of the drained cooked rice from the soup.
• Blend until smooth, about 1 minute, then pour into the soup and stir well.

GREEK LEMON RICE AND CHICKEN SOUP

Steps:

• In 6 Qt Dutch Oven add EVOO and Onion.
• Saute over med/high heat 5-6 min until Onions are translucent and softened.
• Add Garlic and saute 1 minutes.
• Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
• Bring to boil over med/high heat, cover and turn heat down to med/low.
• Let simmer 20 minutes.
• Remove Chicken and shred.
• Add Chicken back to the pot.
• Add Rice.
• Cover and simmer 20 more minutes.
• Remove Bay Leaf.
• In a small bowl whisk together Eggs and Lemon Juice.
• Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
• Add in Dill Weed and stir.
• Let cook about 5 minutes before serving.
• Taste and add more Lemon juice if needed.
• Garnish with Lemon Slices and more fresh Dill Weed.
• Enjoy!

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

AVGOLEMONO (GREEK LEMON CHICKEN SOUP)

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.

GREEK CHICKEN AND RICE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery; sauté until vegetables are softened, about 4 - 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute. Add chicken and water; stir to combine. Bring to a boil.
• Reduce heat and simmer, uncovered, stirring occasionally, until chicken is tender and cooked through, about 20 - 30 minutes. Remove from heat.
• Using a slotted spoon, transfer chicken to a cutting board; reserve mixture in Dutch oven. When cool enough to handle, use two forks to shred chicken; set aside.
• Return Dutch oven to medium heat. Add rice and lemon juice; stir to combine. Bring to a boil.
• Reduce heat and simmer, covered, stirring occasionally, until rice is tender, about 25 minutes. Add shredded chicken, parsley, lemon peel, salt and pepper; cook, stirring, until combined and chicken is heated through. As the rice absorbs liquid, this soup is best served immediately.