Soup
Avgolemono Soup (Greek Lemon Chicken Soup)
- Total timeTotal
- 1 hr 30′
- ServingsServings
- 4-6
Avgolemono soup is the chicken soup every Greek grows up with: a whole chicken simmered with vegetables, rice cooked in the broth, and a silky egg and lemon sauce stirred in at the end.
Avgolemono soup is the chicken soup every Greek grows up with: a whole chicken simmered with vegetables, rice cooked in the broth, and a silky egg and lemon sauce stirred in at the end.
This recipe is very simple and works every time! Choose an organic or free-range chicken for the best result, and enjoy it with the whole family.
Step by step
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The recipe
Avgolemono Soup Recipe
Total time 1 hr 30′ · 4-6 servings
Ingredients
For the soup
For the avgolemono
Method
- Take the eggs and lemons out of the fridge, so they are at room temperature when you make the avgolemono.
- Peel the carrots, potato and onion, and trim the zucchini.
- Place the chicken in a large pot with the whole carrots and zucchini.
- Score the onion with a sharp knife, cut the potato into quarters and add them to the pot too.
- Pour in the water, add the bay leaf and a little salt and pepper, cover, and bring to a boil over high heat.
- Uncover and skim off the foam from the surface with a large spoon.
- Cover again, lower the heat and simmer for about 1 hour, until the chicken is tender.
- Lift the chicken and all the vegetables out with a slotted spoon and place them on a platter.
- Taste the broth, adjust the salt and pepper if needed, and add the rice.
- Simmer, covered, for about 20 minutes, until the rice is soft.
- In a food processor or blender, beat the 2 eggs with the lemon juice until slightly frothy. For a thicker soup, add 1 tsp cornstarch to the avgolemono.
- Take the pot off the heat and pour in the avgolemono while swirling the pot.
- Put the pot back on the heat and let the soup come just to a boil.
- Serve the avgolemono soup hot, with the chicken and the boiled vegetables.
