Greek Chicken soup avgolemono. You'll love this authentic Greek Avgolemono Soup Recipe. 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.
Bread bits can be dipped into the soup. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side. Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken Stir in the dill and serve. You can cook Greek Chicken soup avgolemono using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Greek Chicken soup avgolemono
- Prepare 1 of chicken cut in pieces.
- Prepare 3 l of water.
- It's of salt pepper.
- You need 3 of eggs.
- You need 2 of lemons.
- It's 1 cup of short grain rice.
Review Body: When making risotto I double the recipe so as to use leftover rice in this soup. Avgolemono soup is the classic Greek chicken penicillin. It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. See there is a perfect spot right up there for my new delicious Greek chicken soup, Avgolemono.
Greek Chicken soup avgolemono instructions
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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.
- 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..
Avgolemono actually refers to a Greek sauce made from eggs, lemon, and warm broth. Commonly added to soups for thickening, the sauce is used to dress Avgolemono [the sauce] is used to flavor meat, fish, and vegetables, but there's also s oup avgolemono, either with chicken or a soup with. The chicken broth recipe can be used as a base for many recipes, and this Greek Avgolemono recipe is my favorite and my original recipe. I augmented the creaminess with the way I incorporated the eggs. I add extra lemon juice for more flavor.