Greece

 Avgolemono Greek Lemon Chicken Soup

Avgolemono Greek Soup
A Traditional Greek Soup

Avgolemono is a traditional Greek soup that is made with chicken broth, lemon juice, and eggs. This soup is a classic comfort food that has been enjoyed by generations of Greeks. The soup is light and refreshing, yet filling and satisfying.

Start With the Chicken Broth

To make Avgolemono, you start by making the broth by simmering chicken pieces, onions, carrots, celery, and herbs in water. Once the chicken is cooked, it is removed from the broth and shredded. The broth is then strained to remove the vegetables and herbs.

The Avgolemono Sauce

Next, you make the Avgolemono sauce by whisking together eggs and lemon juice until they are frothy and light. This sauce is added to the hot broth, stirring constantly to prevent the eggs from curdling. The shredded chicken is then added back into the soup, and it is heated through.

Avgolemono Chicken Soup
Served With a Sprinkle of Fresh Parsley

Avgolemono is typically served with a sprinkle of fresh parsley and a piece of crusty bread. The lemony flavour of the soup is bright and refreshing, and the chicken adds a heartiness that makes it a complete meal.

The Origins of Avgolemono Soup

The origins of Avgolemono are not clear, but it is believed to have been brought to Greece by the Persians during their occupation of the country in the 5th century BC. The word “Avgolemono” comes from the Greek words “avgo” meaning egg and “lemono” meaning lemon.

A Soup with Healing Properties

Avgolemono has become a staple in Greek cuisine and is often served at special occasions such as weddings and Easter celebrations. It is also a popular soup to serve to someone who is feeling under the weather, as the lemon and chicken are believed to have healing properties.

A Simple recipe

While the basic recipe for Avgolemono is simple, there are many variations that can be made. Some people add rice or orzo to the soup to make it more filling, while others add vegetables such as spinach or artichokes for extra flavour. Some even make a vegetarian version of the soup using vegetable broth instead of chicken broth.

A Delicious and Comforting Soup

Regardless of the variations, one thing is certain – Avgolemono is a delicious and comforting soup that is loved by many. Its simple ingredients and easy preparation make it a go-to recipe for busy weeknights or lazy weekends. And with its bright lemony flavour and hearty chicken, it is sure to warm your soul and fill your belly.

How to Make Aygolemono Chicken Soup
Ingredients:

1 whole chicken (about 4 pounds), cut            into 8 pieces                                                        2 quarts water                                                    1 large onion, chopped                                      2 celery stalks, chopped                                    2 bay leaves                                                          1 teaspoon salt                                              1/2 teaspoon black pepper                                1 cup long-grain rice                                            3 eggs                                                              1/2 cup fresh lemon juice                          – Lemon wedges, for serving                        – Chopped fresh parsley, for serving

Avgolomono Soup Ingredients 1
Instructions:
  1. In a large pot, combine the chicken, water, onion, celery, bay leaves, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 1 1/2 hours, or until the chicken is very tender.
  2. Remove the chicken from the pot and set aside to cool. Discard the bay leaves.
  3. Bring the broth to a boil over high heat. Add the rice and return to a boil. Reduce the heat to low and simmer, covered, for 20 to 25 minutes, or until the rice is tender.
  4. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
  5. Remove the pot from the heat and ladle about 1 cup of the hot broth into the egg mixture, whisking constantly. Gradually whisk the egg mixture back into the pot.
  6. Remove the skin and bones from the chicken and shred the meat into bite-size pieces. Stir the chicken into the soup.
  7. Heat the soup over low heat, stirring constantly, until it is hot but not boiling. Serve with lemon wedges and chopped parsley.

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