Best Avgolemono 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.

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

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 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.

AVGOLEMONO (GREEK EGG AND LEMON SOUP)

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.

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.

AVGOLEMONO SOUP

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.

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.

YIA YIA'S AVGOLEMONO

Steps:

• Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
• Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
• While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
• When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)

Steps:

• In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
• Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
• In a soup pot, bring the water or stock to boil and add the meatballs.
• Cook for 20 minutes.
• Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
• Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
• To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
• While beating all the while, gradually add the lemon juice.
• Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
• Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
• Serve hot, garnished with parsley.
• Serve this with feta cheese on the side- goes great with the little meatballs.

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 :-) ).

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)

Steps:

• In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
• Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
• In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
• In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
• Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

EASY AVGOLEMONO SAUCE

Steps:

• In a small saucepan, bring broth to a boil.
• In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
• While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
• Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
• Serve immediately. This sauce doesn't reheat well.

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.

GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)

Steps:

• Put bread and ground beef in a bowl, and mix and knead thoroughly.
• Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
• In a soup kettle, bring about 2 qt water to a furious boil.
• Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
• Continue boiling for about 1/2 hour, and then set aside.
• Beat the whites of 3 eggs until frothy, but not stiff and shiny.
• Constantly beating, add the yolks until well mixed.
• Still beating add the lemon juice drop by drop.
• Bring butter and broth to a boil.
• Add this to the egg-lemon mixture, beating continuously.
• Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
• Serve hot.

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.

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE

Steps:

• Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
• Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
• Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
• Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
• If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)

Steps:

• Stir the milk and cornstarch together and beat in the egg yolks.
• Set aside.
• Bring the stock to boil in a 4 quart soup pot and add the rice.
• Cook, covered, until the rice is puffy and tender, about 25 min.
• Remove the soup from heat, add milk and egg mixture, stirring carefully.
• Continue to cook for a moment until all thickens.
• Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
• Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
• (An adopted recipe.)

GREEK DOLMADES WITH AVGOLEMONO SAUCE

Steps:

• 1. Soak separated leaves in cold water for 10-15 minutes. Meanwhile in a medium bowl, combine all the ingredients except juice from lemon and chicken broth. Using clean hand, mix until very well-blended; set aside. Drain leaves in a colander.
• 2. Place the rougher side up and stuffing one leaf at a time, scoop about ½ tbsp. lamb mixture, rolling in the palm of the hand. Place it right at the base of the leaf. If there's a stem, tear it off and discard it. Take one side and fold over the mixture and then fold the other loose end over top; repeat on the other side. Roll up firmly (not too tight or not too loose), folding in if necessary, to the end forming a cylinder shape. Repeat until lamb mixture is gone.
• 3. Cover the bottom of a tall pot with broken leaves. Place dolmades starting from the outside and working our way in (don't squeeze, just snuggle). Stack another layer if needed. Drizzle the dolmades with olive (about 1 ½ tbsp.) and with lemon juice. Place a lid and pour hot chicken broth. Turn the heat to medium-high and bring it until it just starts to simmer and bubbles appear on the outside edge. Turn heat down to medium-low, cover and cook for 1 hour.
• 4. After cooking time is over, remove carefully the lid inside the pot and check if dolmades are cooked when a fork inserted slice in easily. If not, cook for another 10 minutes with the lid of the pot on.
• 5. Use 1 cup of chicken broth from the pot and pour in a medium saucepan over medium-low heat to keep it warm. In a medium bowl, whisk eggs. Place a damp towel underneath to keep bowl in place. Pour slowly lemon juice whisking constantly and continue whisking until airy and frothy. Very slowly, add hot broth a little at a time, whisking constantly and vigorously. When broth is almost all use, pour the egg mixture to the saucepan and cook for 5 minutes, whisking constantly, until the sauce thickens.
• 6. Spoon Avgolemono sauce over dolmades and sprinkle parsley over top. Serve immediately. Make 50 dolmades.
• 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=41LAMVyxQDk

VEGETARIAN GREEK AVGOLEMONO SOUP

Steps:

• Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.
• Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
• Ladle soup into bowls and garnish with dill.