Yia Yia's Avgolemono Recipe - Allrecipes.com
  • READY IN 2 hr

Yia Yia's Avgolemono

Recipe by  

"It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 50 mins
  • READY IN

    2 hrs

Directions

  1. Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
  2. Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
  3. While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
  4. When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.
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Footnotes

  • Cook's Note
  • Be sure you add the hot broth to the egg mixture very slowly to temper the eggs. If you add it too quickly, the eggs will curdle.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen.

 
Most Helpful Critical Review
Nov 30, 2011

I don't know if I did something wrong when adding the eggs, but it was blah! My husband refused to eat it.

 
Mar 10, 2011

This was very good! The lemon really lightens up the soup. The only thing I did different was instead of discarding the veggies, I used a stick blender and just pureed them into the broth. I might also try adding a bit of lemon zest next time to enhance the lemon flavor. Nice change from my regular chicken soup, will definitely make again.

 
Jun 14, 2011

Thanks for this exquisite recipe! I, as did one other reviewer, blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too to enhance the very lemony flavor which I love.

 
Apr 27, 2011

I cooked this for the very first time for our very Greek Easter and very Greek family members. It was Amazing!!!! Will be making it again.

 
Oct 04, 2011

Wonderful flavor - a real keeper. Thanks so much for sharing!

 
Dec 27, 2011

Beautiful soup! Filling and delicious. I used my home-made chicken stock instead of the whole chicken, then added some chicken breasts, which I shredded. Also good without the extra chicken meat. Elegant and simple, like most things that impress.

 
Mar 12, 2012

Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner, the egg flavor was less strong, and the lemon was more of a sour flavor - as opposed to a bright flavor (holla if you hear me!). I like a strong chicken flavor, but did not want to mess with all the skimming so I used 2 lbs split, bone-in chicken breast and replaced the water with chicken stock. Hubby hates veggies, so I removed them as the recipe suggests, but if I had my druthers, I'd chop them up, leave them in, and reduce the amount of chicken. PS... be sure to FOLD the yolks into the egg whites (rather than beat in the mixer) or it will be frothy. Despite the differences, the whole family enjoyed the soup.

 

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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