Recipe: Yummy Greek Chicken soup avgolemono

Greek Chicken soup avgolemono. Avgolemono soup may start like any ordinary chicken soup-onions, carrots, celery, broth, chicken etc. But-at the very end-is delightfully transformed into a silky, tangy, absolutely unforgettable bowl chicken rice soup, thanks to the addition of Greek avgolemono sauce (egg-lemon sauce.) FYI: Greeks would NEVER put cornstarch or butter (read your butter comment) for that matter in Avgolemono soup. Nor would we use Rotisserie chicken, which is too rich tasting for this soup.

And most Greeks just use the egg yolk. This is the traditional recipe made in Greek kitchens. Avgolemono soup is the classic Greek chicken penicillin. You can have Greek Chicken soup avgolemono using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Greek Chicken soup avgolemono

1. You need 1 of chicken cut in pieces.
2. It's 3 l of water.
3. You need of salt pepper.
4. You need 3 of eggs.
5. It's 2 of lemons.
6. It's 1 cup of short grain rice.

It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. The combination creates a smooth and comforting soup perfect for a new twist on the classic chicken soup. Once cooled, shred the chicken and reserve. In a large bowl, whisk the egg whites to soft peaks.

Greek Chicken soup avgolemono instructions

1. I usually make this in the pressure cooker, to save time. Put the chicken in the pressure cooker, add the water, close the lid and let it boil for 30 minutes. Remove from heat and let it cool down for 10 minutes. Make sure that you follow the safety instructions before you open the lid... You can do it in a regular pot, just cook the chicken for 1 1/2 hour instead of 30 minutes..
2. Remove the chicken. Add the rice and some salt and bring back to a boil. Let it boil until the rice has "cracked", about 15-20 minutes..
3. In the meantime prepare the avgolemono. In a big bowl beat the eggs with the lemon juice. Don't add all the lemon at once, begin with one lemon and add the rest in the end, when you taste the soup..
4. When the eggs and lemon are frothy and the rice is done, then ladle some of the soup in the egg/lemon mix, slowly, while beating. You need to made the egg and lemon mix come to a higher temperature, so that when you add it to the soup the egg won't cook and you won't end up with pieces of egg swimming in your pot. Add at least a cup of the soup in the egg/lemon mix..
5. Slowly pour the avgolemono in the soup, while stirring the soup. Add some pepper and taste. You can add more salt, lemon and/or pepper until you get the taste you like..
6. Serve with the chicken on the side. I always put the meat in a plate and sprinkle it with salt, pepper, lemon juice and olive oil. It makes the bland taste of the boiled chicken go away! You can use the leftover chicken to make stir fries, sandwiches, pies, omelettes, pasta etc..
7. Tip 1: you can save some of the broth (before adding the rice and salt) and put it in the freezer. You have your own homemade chicken broth for risottos etc.
8. Tip 2: The soup should be served hot and freshly made. Otherwise the rice will bloat and you will end up with just tasty rice instead of a soup..

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. It is on the menu at every Greek restaurant or diner, and you'll find it as the first course at most Greek holiday celebrations. Egg acts as a thickener to this chicken soup with orzo which is brightened with the addition of lemon zest and juice. The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono. An egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour.