It’s a good day for a classic Avgolemono Soup Recipe. Avgolemono soup is basically a Greek lemon chicken soup that is thickened with an egg sauce. With rice and vegetables, it’s a meal in itself; or a great starter to your next Mediterranean dinner!
Raise your hand if you grew up on chicken soup as a home remedy? It’s definitely one of those nostalgic dishes for me; my mom heartily believed (still does) in the power of a good bowl of lemon chicken soup, and she served it year-round!
It may be famed for its anti-inflammatory characteristics that help ease cold and flue symptoms, chicken soup is also one of those universal foods. Almost every culture has some version of chicken soup, noodles or not. Today’s Avgolemono soup recipe is the classic Greek version.
Avegolemono, or bied bi-lemoune in Arabic, is an egg and lemon sauce which, in Mediterranean cooking, is often used as a sauce for fish or chicken. In this Avoglemono soup recipe, it is this very sauce– eggs whisked with 1/2 cup lemon juice and then tempered with hot chicken broth–that gives this Greek lemon chicken soup it’s thick consistency and extra zing. The sauce is stirred into the soup at the very last minute just before you take it off the stove.
Next time you’re craving a lemon chicken soup, try this Avegolemono soup recipe! It comes together in 30 minutes, but you can use orzo pasta instead of rice for faster preparation. Add bread and a salad and call it dinner!
Here is the step-by-step for today’s Avegolemono Soup Recipe:
In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
Now stir in the cooked chicken (rotisserie chicken works great here!)
To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs).
Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
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