Amazing Avgolemono Soup | My Favorite Soup Ever
This delicious and hearty Greek chicken soup is silky and amazing but the beautiful color and texture comes from eggs instead of cream. It's probably the most famous Greek soup, and the name translates to egg-lemon. My mom would make this for me all the time, especially whenever I was under the weather; I call it Greek medicine. Words can't describe how much I love this soup, so I hope you get to try the recipe, and let me know if it's already a favorite of yours. The recipe just so happens to be from the my book, so if you have a copy, crack it open and bake along with me!
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How to Make Greek Lemon Rice Soup | Avgolemono
In this video, I'll show you a quick and simple way to make Greek lemon rice soup (Avgolemono)!
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This soup is a favourite at our restaurant. We have a few customers who order it in pails! Well now, they can make it right at home, and so can you! This is very quick and easy to make and it’s sure to be a hit around the dinner table. It also tastes amazing the next day.
Recipe:
Ingredients
1 full chicken
12 cups chicken stock
1 tbsp salt
2½ cups arborio (short grain) rice
3 large eggs at room temperature
1 tbsp water
2½ lemons, juiced
Directions
Boil the full chicken until it's cooked through.
Take 12 cups of the stock and place it in a large pot and bring to a boil.
Add the salt and rice and cook on medium heat.
While the rice is cooking in the chicken stock, prepare the avgolemono (egg lemon) mixture. Separate the eggs into two medium bowls.
Add the tbsp of water to the egg whites and beat just before stiff peaks begin to form (about 2 minutes). They should have a thick foam-like consistency.
Add the egg yokes into the whites and beat for another 30-45 seconds.
Add the lemon to the egg mixture and beat for an additional 15-20 seconds (or until fully incorporated).
Once the rice is fully cooked, remove the pot from the heat and begin to slowly ladle some of the hot chicken stock into the avgolemono mixture while beating on low.
Do this with approximately ¼ to 1/3 of the stock. This will ensure the eggs don’t cook in the stock or separate from the stock.
You can add the chicken back into the soup or you can eat the chicken on the side. Season with pepper and enjoy!
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Turkey Avgolemono/Chicken Lemon Rice Soup - City Cookin'
Do you have leftover turkey stock in the freezer? Maybe from Thanksgiving? This version of the classic Greek avgolemono soup made with turkey is the ultimate comfort food — creamy, full of tender rice and shredded turkey, and with the perfect lemony bite. And it only takes five ingredients. I imagine you have most of them in your fridge or pantry right now.
As the snow keeps punishing Manhattan this week, I'm craving my favorite comfort food from home — avgolemono, also known as Greek chicken lemon rice soup. Growing up outside of Detroit, this soup was (and still is!) served in all of the Coney Island diners in the area. It was my standard order. When I moved to New York, I never expected how much I'd miss picking up a quart of the soup to go for chilly evenings.
This version has fewer eggs than some of the recipes out there, which keeps it from feeling too rich. I used whole eggs here for simplicity, but this soup is a great use for leftover egg yolks. Now that I know how simple avgolemono is to make, I can't believe I haven't been making it for years.
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Turkey Avgolemono Soup
serves 8
Ingredients:
2 quarts turkey stock (or low-sodium chicken stock)
3/4 cup long grain white rice
2 cups roasted turkey, shredded
4 eggs
2 lemons, juiced
Instructions:
Heat stock in a large, heavy bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 8-10 minutes, until rice is almost fully cooked but still al dente. Remove soup from heat and add shredded turkey.
In a medium bowl, beat eggs and then whisk in lemon juice. One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling. Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot. Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.
Serve immediately with a salad and crusty bread.
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Avgolemono Soup
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Greek Chicken Lemon Rice Soup Recipe - Detroit Restaurant Style Avgolemono
If you're from Southeast Michigan, I don't have to tell you how amazing it is to have Greek Coney Island restaurants in every town. And I also don't need to tell you about the trademark soup served at most of these joints known as chicken lemon rice. Officially called avgolemono soup, this soup is delicious and comforting, especially on the cold days of winter. Silky and creamy, but with no dairy, this tangy and wholesome bowl of goodness is something you either love or have never even heard of.
Today in the Great Lakes Kitchen we're whipping up a pot of this classic Greek soup, and I'll show you every step to make sure it comes out perfectly.
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View the full printable recipe here:
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00:00 - Intro
01:38 - Ingredients
02:51 - Making Chicken Stock
06:33 - Deboning Chicken
07:47 - Making the Soup
09:08 - Avgolemono Sauce
11:29 - Conclusion
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Greek Lemony Chicken Avgolemono Soup, 2 WAYS!
The most popular Greek soup has to be the classic Chicken Avgolemono. It is made with an egg-lemon sauce known as avgolemono, homemade chicken stock, flavorful chunks of chicken, and lots of zesty lemon juice. We think of it as Greek penicillin, especially during the colder months.
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