1. Recipes

How to Make Avgolemono Soup - A Step-by-Step Guide

Avgolemono soup is a traditional Greek soup that is made with eggs, lemon, and chicken broth. It's a comforting and nourishing dish that is perfect for a cold winter's day or when you're feeling under the weather. The combination of the tangy lemon and creamy egg makes for a delicious and unique flavor that is sure to please your taste buds.

This soup has been a staple in Greek cooking for hundreds of years and is a beloved dish in many Greek households. It is often served as a starte...

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Ingredients

  • 1 (3 pound) whole chicken
  • 2 teaspoons salt, or more to taste
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • ¼ teaspoon dried oregano leaves
  • 3 quarts cold water
  • 2 cups finely diced onion
  • 2 tablespoons extra-virgin olive oil
  • ⅔ cup arborio rice, or more to taste
  • 2 large eggs
  • ½ teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • ½ cup fresh lemon juice

Information

  • Prep Time: 25 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
  • Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
  • Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
  • Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

    • Nutrition

    485 cal.

    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 161mg
    • Sodium: 926mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 37g
    • Vitamin C: 18mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 493mg

    Categories

    Chicken recipes
    Egg recipes
    Lemon recipes
    Broth recipes
    Rice recipes