Description
Avgolemono Soup is a traditional Greek chicken soup characterized by its creamy texture and bright lemon flavor, achieved through a unique egg and lemon sauce. This comforting and flavorful soup features tender chicken, rice, and a silky, tangy broth perfect for cozy meals.
Ingredients
Main Ingredients
- 2 tablespoons butter (or olive oil, optional)
- 2 ribs celery, finely diced (optional)
- 1 onion, finely diced (optional)
- 8 cups chicken stock or broth (low sodium preferred)
- 1 cup long grain white rice (or another kind)
- 2 cups cooked chicken (such as rotisserie)
- 5 eggs
- 3/4 cup lemon juice (from about 4-5 lemons)
- Salt and fresh cracked pepper to taste
- Extra butter or olive oil (optional for serving)
Instructions
- Sauté Vegetables (Optional): Melt 2 tablespoons of butter in a large heavy pot or Dutch oven over medium-high heat. Add the finely diced celery and onion and sauté until softened, about 3 minutes.
- Cook Rice in Broth: Pour in 8 cups of chicken stock and bring to a boil. Add 1 cup of long grain white rice, stir, cover, and reduce heat to low. Simmer for 15-20 minutes until the rice is fully cooked and tender.
- Prepare Avgolemono Sauce: In a blender, combine 5 eggs and 3/4 cup lemon juice. Blend thoroughly. With the blender running, slowly add about 2 cups of hot chicken broth from the pot into the blender mixture gradually to temper the eggs and create a foamy, cream-colored sauce.
- Add Chicken to Soup: Stir 2 cups of cooked chicken into the pot. Cover and simmer on low for 3-5 minutes until the chicken is heated through.
- Combine Avgolemono Sauce with Soup: Turn off the heat. Slowly pour the egg-lemon sauce from the blender into the soup while stirring continuously. The soup will become foamy and creamy, which is the desired texture.
- Finalize and Serve: If desired, stir in extra butter or olive oil for richness. Season with salt and freshly cracked black pepper to taste. Serve hot, garnished with additional black pepper if preferred.
Notes
- Using celery and onion is optional, but they add depth of flavor.
- You can substitute the rice with orzo or another small pasta if preferred.
- Adjust lemon juice amount according to taste for more or less tanginess.
- Use low sodium chicken broth to better control salt levels.
- Tempering the eggs slowly with hot broth is crucial to prevent curdling.
- Extra butter or olive oil enhances the richness but is optional.
