Greek Lemon Chicken Rice Soup – Avgolemono

Greek cuisine is full of authentic gems, some more famous and some less. Avgolemono is a chicken broth and rice soup, which is emulsified with a mixture of lemon juice and egg at the end of cooking, which gives a creamy, smooth and delicious result. It’s wonderful, really, I have no words to explain it.

Several things: it is not necessary to make the broth from scratch, you can make it with chicken broth from the supermarket; but it is true that it comes out much better, and in addition to that, you get the chicken meat that is also part of the soup. In the event that you make the broth with the whole chicken, the breasts can be used for something else, we will only need the meat of the thighs, thighs and wings, which is the juiciest that remains after cooking, in addition to preserving more flavor.

The rice used in the soup is of the arborio variety, the same as that used in risotto, with a large amount of starch, which enhances the creamy quality of the soup. You can also use carnaroli, bomba or marsh, or really anything, but those varieties will be better. The cooking of the rice is very long to promote this extraction of starch: the rice is very soft, past, but the truth is that in this case, it is worth it. The exception that proves the rule.

How to make Avgolemono Soup

Ingredients

• Chicken Soup
• 1.5 kilograms chicken
• 1 stalk of celery
• 1 carrot
• 1 onion
• 1 sprig of parsley
• 15 black peppercorns
• 2 bay leaves
• 4 liters water

Avgolemono

• 1 onion
• 2 liters chicken broth
• 1 chicken (thighs and wings)
• 150 grams carnaroli rice
• 160 milliliters lemon juice
• 3 eggs
• parsley to finish
• lemon zest to finish

Instructions

Chicken Soup

1. In a pot, add the chicken, celery, carrot, onion, parsley, black pepper and bay leaf. Cover everything with the water and put it over high heat.
2. Bring it to a slow boil, skimming any impurities that rise to the surface.
3. When it boils, keep boiling for 2 hours.
4. Discard the vegetables and reserve the chicken. Optionally, strain the broth.
5. Clean the chicken: discard the skin, bones and gristle, and shred the rest of the meat.

Avgolemono

1. Peel and finely chop the onion into brunoise. Sauté in olive oil over medium-high heat for 15 minutes, until lightly caramelized. reserve it.
2. In a pot, add the chicken broth and bring to a boil.
3. When it boils, add the rice and cook for 35 minutes, covered.
4. Meanwhile, squeeze the lemons into a bowl and beat it with the eggs, until smooth.
5. When the rice is done, add ladlefuls of broth to the bowl of the egg mixture little by little while whisking, emulsifying little by little and slowly raising the temperature of the eggs.
6. When the eggs are hot, add them to the saucepan, along with the shredded chicken. Mix and cook 5 more minutes over medium heat.
7. Serve and finish with chopped parsley and lemon zest.

Check out: 5 minute vegan tomato soup

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Greek Lemon Chicken Rice Soup – Avgolemono

Cooking Method: Boiling Cuisine: Greek Courses: Main Course, Soup Recipe Keys: Non Vegetarian

Difficulty: Beginner Prep Time 15 min Cook Time 2 hour Total Time 2 hrs 15 mins Servings: 6 Best Season: Winter

Description

Avgolemono is a Mediterranean-inspired soup. This delicious and creamy Greek Lemon Chicken Rice Soup- Avgolemono will become your favorite dish and that of the whole family. 

Ingredients

Servings

Chicken Soup

• 1.5 kilograms chicken
• 1 stalk of celery
• 1 carrot
• 1 onion
• 1 sprig of parsley
• 15 black peppercorns
• 2 bay leaves
• 4 liters water

Avgolemono

• 1 onion
• 2 liters chicken broth
• 1 chicken (thighs and wings)
• 150 grams carnaroli rice
• 160 milliliters lemon juice
• 3 eggs
• parsley to finish
• lemon zest to finish

Instructions

Chicken Soup

1. In a pot, add the chicken, celery, carrot, onion, parsley, black pepper and bay leaf. Cover everything with the water and put it over high heat.

2. Bring it to a slow boil, skimming any impurities that rise to the surface.

3. When it boils, keep boiling for 2 hours.

4. Discard the vegetables and reserve the chicken. Optionally, strain the broth.

5. Clean the chicken: discard the skin, bones and gristle, and shred the rest of the meat.

Avgolemono

1. Peel and finely chop the onion into brunoise. Sauté in olive oil over medium-high heat for 15 minutes, until lightly caramelized. reserve it.

2. In a pot, add the chicken broth and bring to a boil.

3. When it boils, add the rice and cook for 35 minutes, covered.

4. Meanwhile, squeeze the lemons into a bowl and beat it with the eggs, until smooth.

5. When the rice is done, add ladlefuls of broth to the bowl of the egg mixture little by little while whisking, emulsifying little by little and slowly raising the temperature of the eggs.

6. When the eggs are hot, add them to the saucepan, along with the shredded chicken. Mix and cook 5 more minutes over medium heat.

7. Serve and finish with chopped parsley and lemon zest.

    

Keywords: greek soup, Avgolemono, chicken rice soup