Avgolemono soup, Greek lemon and egg soup with chicken
Avgolemono (egg and lemon) soup with chicken, is a classic Greek chicken soup made with rice and a rich egg-lemon sauce. A Greek classic and traditional recipe.
Full recipe:
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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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How to Make Greek Avgolemono Chicken Soup - Recipe by Diane Kochilas
Avgolemono is one of the best-known Greek soups. Here's a twist on the classic, with a touch of Greek saffron, called Krokos Kozani. This Greek recipe for Avgolemono Chicken Soup is from my PBS cooking show, My Greek Table. To find some of the artisinal Greek products you'll need to make this, visit my online shop, where you'll discover a host of lovingly curated Greek ingredients:
Ingredients:
3 quarts chicken stock preferably homemade
3 cups cooked chicken
1/2 teaspoon saffron threads
Salt and white pepper
2/3 cup Greek brown rice white medium grain rice or orzo
1 cup/240 ml Greek white or sparkling wine
Fresh strained juice of 1 1/2 lemons
5 eggs separated
Instructions:
Check out the detailed instructions for this recipe on my site:
Chicken Lemon Rice Soup Recipe (Avgolemono)
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One of my favorite soup recipes, hands down! Chicken lemon rice soup, also called avgolemono.
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⏱️ Timestamps:
00:00 Chicken lemon rice soup recipe
00:38 Ingredients for the chicken lemon rice soup
01:28 Step 1 - Saute the vegetables
01:44 Step 2 - Add the rice and broth
01:58 Step 3 - Prepare the lemon juice and eggs
02:09 Step 4 - Finish cooking the soup
02:36 Step 5 - Garnish and serve
02:50 Tip 1 - Use store-bought chicken to speed up time
03:04 Tip 2 - Instead of rice, you can use potatoes or cauliflower
03:21 Tip 3 - Remember to add the lemon after the soup is done cooking
???? Description:
Chicken lemon rice soup, also known as Avgolemono, is a classic Greek chicken soup that's thickened with eggs, loaded with rice, and flavored with lemon.
It is a hearty, delicious soup requiring minimal effort, and is ready in only 30 minutes!
It doesn't matter whether it is soup season or not, this chicken soup can and should be enjoyed year-round.
If you've ever been to a Greek restaurant, you might be familiar with this soup.
It uses super simple ingredients, and it's incredibly easy to make.
As it cooks, it will thicken nicely.
To make this chicken lemon rice soup, you'll need the following ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1/2 cup Arborio rice (an Italian short-grain rice)
4 cups low sodium chicken broth (store-bought or homemade)
3 tablespoons lemon juice, freshly squeezed
3 eggs
2 small, skinless and boneless chicken breasts, cooked and shredded with 2 forks
1/2 teaspoon salt or to taste
1 teaspoon pepper or to taste
1/4 cup dill, chopped
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How to Make: Greek Deli's Avgolemono Soup