Community Pick
Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)
"This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth."
photo by iLuv2cook 2
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 lbs chicken or 3 lbs chicken pieces
- 8 cups water
- 1⁄2 bunch parsley
- 1 medium onion, minced very fine
- 1 teaspoon salt
- 1⁄3 cup long-grain rice
- 1 large carrot, minced very fine
- 1 stalk celery, minced very fine
- 1 1⁄2 - 2 lemons, juice of, adjust to taste
- 2 eggs
- 1 1⁄2 tablespoons cornstarch
directions
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- Cover pan and let simmer for 45 minutes.
- Remove chicken and parsley, discard parsley.
- Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- Set aside.
- Add rice, carrot and celery to broth and cook for 20 minutes.
- Add lemon juice to the soup.
- Stir.
- Turn off heat.
- Beat the eggs and cornstarch in a small bowl.
- While whisking, slowly dribble in hot chicken stock- never stop whisking.
- Do this until you have used up a couple of ladlefuls of stock.
- This tempers the eggs so they do not curdle.
- Slowly add egg to the hot soup and give a good stir.
- Add chicken and serve, sprinkled with a bit of pepper (if desired).
- Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).
Questions & Replies
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Reviews
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I made this for dinner a couple weeks ago. This is the first time we've ever had lemon in chicken and rice soup, so it was kind of an unexpected taste sensation that took us a bit of adjustment. This did reheat well in the microwave for lunch the next day. Thank you for sharing a new experience with us Evelyn! -
The first time I had this soup was at a diner of all places (owned by a Greek family!) I loved it (and their Greek lemon chicken) so much that I decided to try to make it myself, with the help of your recipes. I made the Greek chicken (with extra chicken) one night and then used the leftover chicken with purchased chicken stock the next day to make the soup. That made the soup come together rather quickly which was good because the smell of it cooking was making me hungry! :) I also used orzo rather than rice, as that is a personal preference. Both are perfectly delicious dishes!! Thanks, Evelyn! -
Made this for our friend of Greek parentage. He said it tasted just like his mother used to make (quite emotional) - so I can't thank you enough for posting this delicious recipe. -
This came out perfect! It was just what I was looking for. The only changes I made were to use chicken broth instead of the water and to add about 1T of lemon zest when it was time to add the rice. This is something I will be making many times. -
I'm coming down with a cold, so I couldn't wait to have this for dinner tonight. It was very comforting! The only change I made was to use Egg Beaters in place of the eggs because I don't like to eat raw eggs. This was a nice change from the usual chicken noodle soup!
see 22 more reviews
Tweaks
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Follow everything up to and including #6. Add 4 eggs in a stand mixer and beat the heck out of the eggs. When you think you have beat them enough, beat them some more, then add the lemon juice to the eggs and continue beating, forget the cornstarch. Slowly, one ladle at a time while the mixer is running, add the broth and rice mixture to temper the eggs. When both containers are about the same temperature, mix the two together still stirring and bring the pot to a slow simmer for 5 minutes. For a pleasant and tasty treat, use Turkey instead of Chicken. You won't be disappointed. -
This came out perfect! It was just what I was looking for. The only changes I made were to use chicken broth instead of the water and to add about 1T of lemon zest when it was time to add the rice. This is something I will be making many times.
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Very, very good! Used chicken broth instead of water, no parsley on hand and subbed orzo for the rice. Didn't read the instructions carefully enough and added carrots/celery with the first step. Still came out delicious! And even better the next day, I thought. It seemed to thicken up a bit more the second day.
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This was refreshing and warm and comforting all at the same time! We loved it! I used some leftover grilled chicken so I didn't have to poach any and I substituted orzo for the rice and used a combination of chicken stock and water. Will be making this one again!! Thanks!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
