Recipe by dimitra
"This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove."
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1 (3 pound)
uncooked white rice
salt and freshly ground black pepper to taste
This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a small pinch of Oregano to the soup when I added in the salt & pepper.
I love lemon with chicken and I think I make killer chicken stock from scratch that has tons of flavor..& I love trying new things! I've never had Greek lemon soup before and I guess it's just not my thing. Maybe it's an acquired taste? I kept wanting to, I don't know, ....add salt? (no, it was salted right) ....add cream? (no, the egg makes it creamy) The only way I could enjoy the meal was to take a bite of something else to break it up a little. There's something about how the egg and the strong lemon taste overwhelm your mouth that made me feel like I was eating something from another culture, that I would have had to grow up with to love. (like hagus, or eskimo ice cream) If you have a raw chicken staring at you asking "So whaddaya wanna do?"....find another recipe. If you like greek lemon soup...it had plenty of flavor.
This is my all time favorite soup. It's exactly the way my yiayia taught me how to make it when I was a young girl. It's now my nephew's favorite soup and he asks for it all the time. I wouldn't change a thing. If you are short on time, use a pressure cooker to cook the chicken. I also use chicken leg quarters and skim the fat that rises to the top.
This is one of my favorites. My guests have be thrilled when I've served this refreshing soup!
A few tips - to get more juice from the lemons, microwave them whole for 10 seconds before squeezing them.
I always garnish this soup with nutmeg.
You also can cook and shred boneless chicken breasts if that's more convenient.
My favorite soup! But if you really want to do it right...use orzo instead of rice. My mom used to make it both ways and the orzo way is much better IMHO.
This is exactly like my Greek friend, Maria, makes this soup. It's OK, but not quite to my liking. I need stronger flavours. So, here's what I did (for those that need that extra punch in a soup).
I used a whole chicken, put it in a large pot, added just enough water to cover the chicken (a bit of the chicken was still above the water. This makes a stronger tasting broth).
I added 3 carrots, 3 stalks of celery, a whole onion, a few garlic cloves, a parsnip, salt AND 4 packets of chicken bouillion. I simmered on low about 1 1/2 hours. Strained the broth, chopped up the chicken, saved the cooked veggies to eat later, and followed the recipe for the rest.
It's such a refeshingly clear tasting soup. Never be afraid to alter a recipe. What's posted is one person's taste buds speaking and we're all different. Taste as you go... that's my rule.
I'd suggest you cut back on the lemon to half, then taste and add more if you need it.
It's not the best Avgolemono I've ever had but it's the best I've ever made. There is a Greek restaurant in my city that has the best avgolemono soup but I wanted to try to make it because it's so easy and cheap to make. It only cost me $10.00 to make this and that included bread for dipping in the soup, plus it made a lot so I have some in my freezer. Next time I'll add more rice and more lemon. I'll also add carrot, onion and celery to the water when boiling the chicken to made more of a broth.
My mom boils chicken for 2 hours. Also, at the step of beating the eggs with lemon juice, add 1.5 heaping TBSP of cornstarch. Beat with lemon juice and eggs. Continue with the ladeling to heat up the egg and lemon mix. My mom also adds just a bit more lemon for my husband.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Avgolemono Chicken Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 156
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