Easy Avgolemono Soup (Greek Lemony Chicken Soup)

This is Greek recipe is me revisiting my mom’s Avgolemono soup – Greek Lemony
Chicken Soup – recipe. It’s still a family favorite. I’ve added a few tricks of
my own to it over the years, though! Greek Avgolemono, the egg-lemon mixture
that is whisked with broth to make soups and sauces, may be used in chicken
soups, fish soups and a few ultimate comforts like the Greek recipe for
Youvarlakia [https://www.youtube.com/watch?v=_K5w6_Qy3i4], meat-rice balls
cooked in avgolemonoIt’s also used in a few classic Greek recipes for
plant-based main courses.

WATCH me make another delicious avgolemono soup with saffron and sparkling wine,
HERE! [https://youtu.be/apYZrTKeQG8]

Servings:

Author:

🧂 Ingredients

3 tablespoons extra virgin Greek olive oil
1 large carrot

peeled and diced, optional
3 quarts chicken broth or stock*
3 cups cooked

shredded chicken (no skins)
Salt and white pepper
2/3 cup medium grain rice

orzo, or trahana
Fresh strained juice of 1 1/2 lemons
4 large eggs

separated
Fresh parsley for garnish

Instructions

1 Heat the olive oil in a large soup pot over medium heat and add the carrot. Stir
until softened, about 7 minutes. Stir in the shredded chicken and the rice and
turn to coat in the oil.
2 Add the broth and bring to a boil.
3 Next, add whichever grain you prefer (rice, trahana or orzo) and simmer for
about 15 minutes, or until the grains are tender.
4 Make the avgolemono: Place the egg whites in a metal bowl, if using a hand-held
whisk, or in the bowl of a stand mixer outfitted with a whisk attachment. Whip
at medium speed and then at a slightly higher speed, until a stiff meringue
forms. In a separate, metal bowl, with a clean whisk, whisk the yolks until
creamy and while whisking add the lemon juice in a slow, steady stream until
thick and creamy. Using a rubber spatula, fold the meringue into the yolks
thoroughly. Take a ladleful of the soup broth, careful not to catch any rice,
trahana or pasta, and add it to the egg-lemon mixture in a very slow but steady
stream, whisking vigorously all the while. Repeat with a second ladleful.
Continue adding hot broth to the egg-lemon mixture until about half the pot
juices are worked into the egg-lemon mixture, tempering it. Quickly pour this
mixture into the pot, tilt so that it is evenly distributed, taste for salt and
pepper or additional lemon juice, and serve, garnished with parsley sprigs.

Easy Avgolemono Soup (Greek Lemony Chicken Soup)

🧂 Ingredients

Instructions

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