Best Avgolemono Chicken 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 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 LEMON AND CHICKEN SOUP (AVGOLEMONO)

Steps:

• Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
• Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
• Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
• Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

GREEK CHICKEN & RICE SOUP WITH EGG & LEMON (AVGOLEMONO) RECIPE - (3.9/5)

Steps:

• If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.

AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE

Steps:

• Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
• Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
• When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
• Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
• Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
• In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)

Steps:

• Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
• Cover pan and let simmer for 45 minutes.
• Remove chicken and parsley, discard parsley.
• Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
• Set aside.
• Add rice, carrot and celery to broth and cook for 20 minutes.
• Add lemon juice to the soup.
• Stir.
• Turn off heat.
• Beat the eggs and cornstarch in a small bowl.
• While whisking, slowly dribble in hot chicken stock- never stop whisking.
• Do this until you have used up a couple of ladlefuls of stock.
• This tempers the eggs so they do not curdle.
• Slowly add egg to the hot soup and give a good stir.
• Add chicken and serve, sprinkled with a bit of pepper (if desired).
• Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

AVGOLEMONO WITH ROTISSERIE CHICKEN AND ORZO (GREEK LEMON AND EGG SOUP)

Steps:

• Cook the orzo according to package instructions.
• Cook the shallots, garlic, salt, and pepper in olive oil in a large pot over medium low for 10 min.
• Add the broth and the chicken. Simmer 10 min.
• Remove 1 cup of hot broth in a heat-proof measuring cup.
• Beat the eggs in a bowl. Slowly add the reserved broth, whisking constantly. Stir in lemon juice and then add to the soup.
• Stir in the orzo and chopped herbs.

GREEK-STYLE CHICKEN LEMON RICE SOUP AKA AVGOLEMONO

Steps:

• Bring the chicken stock to a boil in a large stockpot over high heat. 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 the chicken to a bowl. Once cooled, shred the chicken and reserve.
• Add the rice to the pot with the chicken stock and cook until al dente, about 8 minutes.
• Whisk the egg whites to soft peaks in a large bowl. Whisk together the egg yolks and most of the lemon juice in a medium bowl, reserving some juice 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, stirring constantly and adding the hot liquid slowly. Add the lemon zest and shredded chicken with any reserved juices to the soup and, very slowly, add the warm whipped egg/lemon mixture. Whisk to incorporate the egg mixture and prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking occasionally, until the soup thickens, about 10 minutes more.
• Season with salt and plenty of freshly cracked black pepper and add the remaining lemon juice if necessary. Add most of the parsley. Garnish individual bowls with the remaining parsley.

AVGOLEMONO - GREEK LEMON & RICE CHICKEN SOUP

Steps:

• To add depth to the store bought chicken broth I add the drippings from the bottom of the rotisserie chicken. The stuff that turns to jelly when refrigerated is the good stuff! I also break a few bones to get the most flavor out in the quickest amount of time. Bring the broth with the rotisserie extras to a boil.
• In a food processor add the two eggs and the juice of your lemons. Blend. * I don't have a juicer so I squeeze my lemons through a small strainer to catch the seeds.
• Now for the "difficult" part. Made easy with your food processor. Slowly add spoonfuls of the broth while blending the egg mixture until the eggs are the same temperature as the broth.
• Now slowly stir the heated up egg mixture back into the main pot of broth. Add salt and pepper to taste. (Optional - add shredded chicken from rotisserie)
• Place rice in bowls and ladle soup over rice. Add more lemon or pepper to personal taste.
• *Notes* I keep the rice separate because if their are leftovers the rice can get weird if left in the soup overnight.

AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE

Steps:

• Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
• In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
• When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
• Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
• In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.

YIA YIA CHICKEN AVGOLEMONO SOUP

Steps:

• In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids.
• Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium.
• Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch.
• When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper.

GREEK CHICKEN SOUP AVGOLEMONO A LA ANGELO

Steps:

• 1. Fill the pot with water, about half way, add salt and olive oil, and start boiling. Wash chicken. Leave skin on. Then, slice the garlic in small pieces. Poke small holes in the chicken and insert the garlic pieces, in 5-6 places. You will use maybe two of the garlic cloves. I also cut half a lemon, squeeze the juice out, and add the used portion inside the chicken, with extra garlic. 2. Add the whole chicken to the boiling water. Make sure that the water doesn't cover the chicken, but it should be more than half way up up the chicken. At this point I also add the carrots and rice or noodles. You can add celery, leek, etc. if you use rice, probably want to add a bit more water. I boil it for about 45 minutes, turning it over once somewhere in the middle. When it's done, remove the chicken and put it on a cutting board and start cutting and cleaning the chicken. I usually remove all skin and bones while the chicken is still hot, it's a lot easier. Cut it into small or medium pieces and set aside in a plate. 3. Take a big bowl and add the juice of 2 lemons. Then add the egg and mix the two together with just a fork or mixing utensil, no need for mixer. By now, the soup will be a little cooler. It doesn't have to be cold, just not really hot. Using a ladle, remove soup from the big pot and add it slowly to the egg-lemon mixture, beating it with the fork constantly. Repeat this 4-5 times so the mixture starts having the color you've seen. At that point, the mixture should be safe and the egg won't curdle any more. You can then take the whole mixture and add it back into the big soup pot, mixing it with the ladle while you reheat the soup a little. Try to stop short of boiling it again, cause it will start to curdle the egg. It just needs a little heat, 3 or 4 minutes or so. At this stage, you can add some of the chicken pieces back in, or just save them to add whenever you reheat some soup. You can also add some more lemon juice and salt and pepper.

AVGOLEMONO{GREEK LEMON CHICKEN SOUP} - THE KITCHEN MCCABE

Steps:

• Place the chicken thighs in a crock-pot and cover with the 7 cups chicken broth or water. Cook on high for 4 hours, or until chicken is fall off the bone tender.
• Remove the chicken from the crock pot and allow it to cool down in a bowl. Do not discard the broth. Strain the broth through a mesh sieve and keep warm in the crock pot.
• When the chicken is cool enough to handle, separate the chicken from the bones. Shred the chicken just slightly. Set aside, keeping warm.
• Heat the olive oil in a stock pot over medium high heat. Add the chopped onion and salt and saute for 3-4 minutes, or until softened. Do not brown. Add the carrot and saute for another 2 minutes.
• Pour 1 cup of the broth from the crock pot into a blender and set aside to cool slightly. Add another 5 cups of the broth from the crockpot to the stock pot containing the onion and carrot and bring to a simmer(Add more chicken stock if there is not 5 cups left of liquid to make up the difference). Once the stock is simmering, add the orzo. Cover the pot and simmer for about 10 minutes, or until the orzo is tender.
• Add the eggs and lemon juice to the cooled stock in the blender and blend until the mixture is frothy.
• Slowly pour the egg mixture into the hot soup, stirring constantly until it is completely mixed in. Do not bring to a boil or eggs will curdle.
• Add the chicken, dill, and a dash of white pepper to the soup and stir until distributed.
• Taste and adjust seasonings, if needed.
• Serve immediately.

AVGOLEMONO SOUP (CHICKEN SOUP)

Steps:

• Place the chicken in a large stock pot and fill with enough water to cover it.
• Bring to a boil and remove the foam.
• At this point add the onion and salt and pepper to taste.
• Once the chicken is boiled remove it and the onion from the pot.
• Now add the rice or orzo to the broth and let it boil.
• When the rice or orzo is ready, add the avgolemono sauce.

AVGOLEMONO CHICKEN SOUP

Steps:

• 1. In a large saucepan over medium-high heat, add chicken, onions, carrots, celery, peppercorns, bay leaf and 4 cups broth. Bring to a boil, reduce the heat to medium and simmer for 25 minutes or until the internal temperature of chicken breasts reaches 165ºF. During the cooking time, skim off any foam on the surface.
• 2. When it's done, transfer the chicken to the bowl of a stand mixer and set aside. Drain the broth through a fine sieve sitting over a large bowl or large measuring cup; discard the solids.
• 3. For the recipe, 9 cups is needed therefore add more broth to get the volume asked for and transfer the 9 cups of broth to a Dutch oven. Add lemon zest, stir and bring it to a boil. Add rice and cook for about 15 minutes or until done, stirring often.
• 4. Meanwhile, shred the chicken finely using the paddle attachment on a stand mixer; set aside.
• 5. When the rice is plump, add the shredded chicken and stir well. Reduce the heat to medium.
• 6. In a mixing bowl, whisk eggs until frothy. Slowly pour in the lemon juice, whisking constantly. Temper the egg mixture by adding the hot broth a little at a time, whisking constantly.
• 7. When the eggs are warm, add the mixture to the broth and whisk very well.
• 8. Turn off the heat and season with freshly ground black pepper and salt; taste and adjust if necessary. Add chopped parsley, combine well and serve.
• 9. To view this recipe on YouTube, click on this link >>>> https://youtu.be/euBc9vyAy8E

QUICK AVGOLEMONO, ORZO, AND CHICKEN SOUP

Steps:

• 1. Bring broth and dill to a boil in a large sauce pan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat. 2. Place eggs and lemon juice in a blender, process until smooth. Remove 1 cup of broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth, process until smooth. 3. 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).