Homemade Greek Avgolemono Soup Recipe
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5.0
33 reviews
Excellent
Homemade Greek Avgolemono Soup Recipe
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This incredible Greek avgolemono soup is loaded with chicken, rice, vegetables, and lemon flavor for the ultimate comfort food.
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Ingredients
For the Stock:
- 1 whole roasting chicken
- 1 roughly chopped yellow onion
- 2 roughly chopped carrots
- 2 roughly chopped celery stalks
- 2 garlic cloves
- 2 bay leaves
- 4 sprigs of parsley
For the Soup:
- 1 gallon chicken stock
- 1 ½ cups short-grain rice
- 1/2 peeled and small diced red onion
- 2 small diced leeks
- 2 peeled and small diced carrots
- 2 peeled and small diced celery stalks
- 2 finely minced garlic cloves
- 3 egg yolks
- 1 egg
- Juice and zest of 2 lemons
- salt and pepper to taste
Instructions
- Stock: Add all the ingredients to a large stock pot along with 1 gallon of cold water.
- Put the stock pot onto the stove and cook over medium heat and simmer for about 1 hour or until the chicken is cooked through. You may need to go and skim some of the scum from the top of the stock.
- Strain the stock through a fine-mesh strainer or chinois, discard the vegetables, set the chicken to the side, and put the stock back in the pot and back on the burner over low to medium heat.
- Soup: Add in the onions, leeks, carrots, celery, and garlic to the stock and cook for about 5-7 minutes and then add in the rice and cook until the vegetables are tender, and the rice is cooked, about 5-10 additional minutes.
- In the meantime, remove the meat from the cooked chicken and finely chop it. Add all the cooked chopped chicken or as little as half of it to the soup and turned the heat down to low. See note on leftover chicken.
- In a bowl whisk together the egg yolks, egg, lemon zest, and lemon juice until combined and frothy.
- Add about a ½ cup of chicken stock in the soup to the bowl with the egg yolks and lemon and continuously stir it while pouring in the stock to help temper the eggs.
- Once combined, add egg mixture to the pot with the soup and gently mix it in using a spoon.
- Season the soup with salt and pepper and serve it with optional chopped fresh parsley, or dill, or both.
Notes
- Make-Ahead: You can make this recipe up to 1 day ahead of time. Keep it cold in the refrigerator before reheating it and serving it.
- How to Store: Cover and keep cool for up to 5 days in the refrigerator. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
- How to Reheat: Add the desired amount of avgolemono to a medium-size pot and heat over low heat until hot. Adjust the seasonings with salt and pepper and serve.
- You can use any sort of precooked or rotisserie chicken in this recipe and you will just need to use chicken stock instead of making it homemade as I did.
- Feel free to use whatever kind of rice you’d like; I’ve even seen orzo used in this recipe.
- You can also add things like turnips and potatoes to this recipe.
- The scum that collects on top of the stock is just impurities from the chicken and vegetables so it’s best to remove it using a spoon or ladle and discard it.
- You do not have to use all the cooked chicken in this recipe, feel free to put it in a plastic bag and freeze up to half of it.
- If your eggs are not getting frothy while whisking, add them to a blender or a food processor and blend or process for about 10-15 seconds.
- You can also cook the rice separately and simply add some of it to the soup when ready to serve it.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
43g
(14%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
152mg
(51%)
Sodium
627mg
(26%)
Potassium
785mg
(22%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
5172IU
(103%)
Vitamin C
8mg
(9%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 627mg | 26% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 5172IU | 103% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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