Traditional Greek Avgolemono Soup Recipe of Lemon, Chicken and Rice
Cozy Up with Traditional Greek Avgolemono Soup: A Lemon-Kissed Delight
When the weather turns chilly, or you’re simply craving a comforting and flavorful soup, look no further than Avgolemono – a classic Greek soup celebrated for its creamy texture and bright, lemony flavor. This isn’t just soup; it’s a hug in a bowl! The secret lies in the emulsification of eggs and lemon juice, creating a velvety smoothness that’s utterly irresistible. While it sounds fancy, Avgolemono is surprisingly simple to make, and the result is a truly special dish that will impress your family and friends.
This recipe stays true to the traditional methods, using simple, wholesome ingredients. We’ve focused on quality – organic olive oil and fresh lemons are key to achieving the best flavor. The rice adds a lovely subtle texture, and the chicken provides a comforting protein boost.
What makes Avgolemono so unique? It’s the technique! The slow addition of hot broth to the beaten eggs is crucial. This tempers the eggs, preventing them from scrambling and creating that signature creamy consistency. Don’t rush this step – it’s the key to success!
Serving Suggestions: Garnish with freshly chopped dill or parsley for a pop of color and freshness. A drizzle of extra virgin olive oil adds a luxurious finish. Serve with a side of crusty bread for dipping and soaking up every last drop of the delicious broth.
Beyond the Basics: Feel free to experiment! Some variations include adding vegetables like carrots or celery to the broth for extra flavor and nutrients. You can also use different types of rice, such as long-grain, but arborio or white rice provides the most authentic texture.
Frequently Asked Questions
Q: What does ‘Avgolemono’ mean?
A: ‘Avgolemono’ literally translates to ‘egg-lemon’ in Greek, which perfectly describes the soup’s core ingredients and flavor profile.
Q: Can I make Avgolemono ahead of time?
A: While Avgolemono is best served immediately, you can prepare the broth and rice base ahead of time. However, the egg-lemon mixture should be added just before serving to prevent separation.
Q: I’m afraid of the eggs curdling. What can I do?
A: The key is to temper the eggs properly. Slowly whisk in a cup of hot broth into the beaten eggs before adding them to the soup. This gradually raises the temperature of the eggs, preventing them from curdling.
Q: Can I use chicken broth instead of stock?
A: Yes, chicken broth will work, but chicken stock provides a richer, more flavorful base for the soup.
Q: Is Avgolemono gluten-free?
A: Yes, this recipe is naturally gluten-free.
Traditonal Greek Avgolemono Soup
Ingredients
- 1 medium onion
- 3 Tbsp organic extra virgin olive oil
- 32 oz organic chicken stock
- 6 cups water
- 1 cup arborio or white rice
- 2 eggs
- 1 cup cooked chicken, skin and bones removed, meat cut into small pieces
- 2 lemons, juiced
- to taste Salt
- to taste Ground Pepper
Instructions
- Pour olive oil in a large saucepan or Dutch oven over medium heat.
- Sauté onions in olive oil until soft, but don't brown them.
- Add chicken stock and water to the onions, bring to a boil.
- Add rice to the liquids and cook for about 20 minutes, until rice is fully cooked. You will see that the grains have expanded in size.
- In a large heatproof mixing cup, crack eggs, whisk them well. Add a cup of hot broth into the egg mixture and quickly whisk it to combine the ingredients.
- Pour the eggs and broth mixture into the saucepan with the soup.
- Add diced chicken and lemon juice to the saucepan. Stir to incorporate all ingredients.
- Bring the soup to a boil and turn the power off.
- Serve the soup asap with freshly cut green herbs and ground pepper. Delicious!
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