Greek chicken soup
Greek chicken soup, or 'Avgolemono,' combines the zesty flavors of lemon with tender chicken and creamy egg broth. This comforting dish is perfect for any time of year.
Cook time 60 min
Prep time 15 min
Ingredients:
1 whole chicken1/2 cup white rice
1 dash salt
1 dash black pepper
3 eggs
6 tbsp lemon juice
Greek chicken soup, also known as 'Avgolemono,' is a classic and comforting dish that features the zesty flavor of lemon combined with the richness of chicken and the creaminess of an egg-based broth. This Greek culinary delight is perfect for a cozy meal on a cold day or as a refreshing soup year-round.
Instructions:
- Rinse the whole chicken under cold running water.
- Place the chicken in a large pot and cover with water (about 8-10 cups). Make sure the chicken is fully submerged.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for about 45-60 minutes, or until the chicken is thoroughly cooked and tender. Skim off any foam or impurities that rise to the surface during cooking.
- Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a large bowl or another pot to remove any bone fragments and impurities.
- Pour the strained broth back into the pot.
- Add the 1/2 cup of white rice to the broth.
- Bring the broth to a boil once again, then reduce the heat and let it simmer for about 15 minutes, or until the rice is cooked and tender.
- While the rice is cooking, carefully remove the meat from the chicken bones. Shred the chicken into bite-sized pieces and set aside.
- In a medium bowl, whisk the 3 eggs together until frothy.
- Gradually add the 6 tablespoons of lemon juice to the eggs while continuing to whisk.
- To prevent the eggs from curdling, you need to gradually warm them up. Slowly add a ladle of hot broth into the egg-lemon mixture while constantly whisking.
- Add 2-3 more ladles of hot broth in the same manner, ensuring the mixture is well combined and warmed.
- Slowly pour the tempered egg-lemon mixture back into the pot of soup while stirring continuously.
- Add the shredded chicken back into the pot.
- Heat the soup gently over low heat for a few more minutes, being careful not to let it boil (to prevent the eggs from curdling).
- Season the soup with a dash of salt and black pepper to taste.
- Ladle the hot Greek chicken soup into bowls.
- Optionally, garnish with chopped fresh parsley or dill for an extra burst of flavor and color.
- Serve the soup hot and enjoy the comforting, tangy flavor of this traditional Greek Avgolemono soup!
Greek chicken soup is a delightful and nourishing dish that combines the tanginess of lemon, the richness of eggs, and the heartiness of chicken and rice. It's a perfect blend of flavors that will surely leave you satisfied and warmed. Enjoy your homemade Avgolemono with a sprinkle of fresh herbs or a side of crusty bread for an authentic Greek experience.
Greek chicken soup FAQ:
The chicken should be simmered for about 45-60 minutes until thoroughly cooked and tender. Make sure the chicken is fully submerged and adjust the time based on size.
The rice should be simmered for about 15 minutes in the broth. It's done when it's tender and has absorbed some flavor. Taste to ensure it's to your liking.
Yes, store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the eggs.
A large pot (at least 6-8 quarts) is recommended to accommodate the whole chicken, water, and all other ingredients without overflow.
For a dairy-free option, you can use a plant-based thickening agent like cornstarch mixed with water, but this will change the final texture. Consider using lemon juice and a bit of coconut cream for some creaminess.
Cooking Tips:
- Ensure the chicken is fully cooked before proceeding with the rest of the recipe to ensure safety and flavor.
- When adding the egg and lemon mixture back into the soup, do so slowly and constantly stir to prevent the eggs from curdling.
- Use freshly squeezed lemon juice for the best flavor.
- For a more velvety texture, you can strain the egg and lemon mixture before whisking it into the broth.
- Taste and adjust the seasoning at the end to suit your preference—add more lemon juice for extra tang or more salt and pepper for enhanced flavor.
Nutrition Facts
6 ServingsCalories 570kcal
Protein 44g
Carbohydrates 14g
Fiber 0.26g
Sugar 0.46g
Fat 36g
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