Greek Avgolemono Soup (Egg-Lemon Chicken Soup)
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Servings
8 people
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Calories
702 kcal
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Course
Main Course, Soup
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Cuisine
Greek
Greek Avgolemono Soup (Egg-Lemon Chicken Soup)
Description
This recipe begins by simmering a whole free-range chicken in water with aromatics including bay leaves, peppercorns, red onion, garlic, carrots, and celery, creating a fragrant broth. After cooking, the chicken is removed and shredded while the broth is strained and returned to the pot. Short-grain rice is cooked in the broth until soft, adding body and mild starchiness. The distinctive feature comes with the traditional avgolemono technique: carefully tempering separated egg yolks with fresh lemon juice and then slowly combining this mixture with the hot soup. This should be done cautiously to avoid curdling and to achieve a creamy, smooth texture.
The resulting soup is bright with lemon flavor balanced by the savory broth and tender chicken pieces. The rice gives heartiness without heaviness, and the egg mixture provides a custard-like smoothness. It is typically served warm as a nourishing starter or light meal.
To ensure the best outcome, add hot soup to the egg mixture gradually, aiming for a final temperature around 175°F (80°C) before returning the blended mixture to low heat. Maintain gentle heat after reintegration for a few minutes to develop consistency without scrambling the eggs.
Ingredients
- 2 Kg (4.4 pounds) chicken cut in 8 parts, whole free-range
- 2 bay leaves dried
- 1 small red onion peeled and cut in half
- 2 garlic no need to peel, cloves
- 10 peppercorns
- 2 large carrot cut in half
- 1 large stick of celery including the leaves
- 260 grams (1 cup + 6 tablespoons) short-grain white rice or Arborio rice
- 3 large egg yolks and whites separated, free-range, at room temperature
- 2 lemon juiced, plural
- kosher salt
- black pepper freshly ground
Instructions
- Add the chicken to a large stockpot together with 3 liters (12 cups) of water. Turn the heat on high.
- Skim off any scum that forms on the surface. Once it gets to a boil, drop the heat to low.
- Season with kosher salt. Add the bay leaves, peppercorns, onion, garlic cloves, carrots, and celery.
- Simmer over low heat covered for 1 hour and 20 minutes.
- Soak the rice for 30 minutes (before removing the chicken from the pot) in cold water. Then strain and rinse well.
- Remove the chicken from the pot and transfer it to a large plate or bowl to cool.
- Strain the stock from the pot passing it through a strainer. Clean the pot and then add the liquid back in. The liquid should be 12 cups, add some water if needed.
- Add the rice and bring to a boil. Then drop the heat to medium and cook partly covered until rice is cooked and becomes completely soft (about 20 minutes).
- Shred the chicken into chunky pieces separating it from the bones. Do this while the rice cooks.
- Take the pot off the heat and leave it uncovered for the temperature to drop while you beat the eggs.
- Beat the yolks until lightly creamy and foamy (not too much).
- Beat the egg whites until they get white and foamy.
- Whisk the yolks into the whites and slowly pour in the lemon juice as well while stirring with the whisk.
- Ladle the hot soup into the eggs very slowly, while constantly whisking the eggs. Start with small drops and gradually increase speed. See Note 1 below.
- Transfer half of the soup to the eggs and then transfer back to the pot.
- Stir in the shredded chicken pieces or serve on top whatever you prefer.
- Serve right away or let the soup sit in the hot pot for 30 minutes to get even thicker and creamier. And don't forget to add some freshly ground pepper on top!
Notes
- When tempering eggs with hot soup, add the soup slowly to the eggs to prevent curdling.
- For the creamiest texture, use an instant-read thermometer and reach about 80°C (175°F) before combining soup with eggs.
- After adding the egg-lemon mixture back to the pot, gently heat covered at low temperature for a few minutes to thicken the soup without cooking the eggs too fast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 32g | 11% |
| Protein | 52g | 104% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 249mg | 83% |
| Sodium | 214mg | 9% |
| Potassium | 653mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3455IU | 69% |
| Vitamin C | 21mg | 23% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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