Greek chicken soup, also known as “Avgolemono,” is a traditional dish. “Avgolemono” originates from the Greek words “avgo” (egg) and “lemono” (lemon), the two key ingredients of the soup.
The history of Avgolemono soup dates back centuries and is believed to have ancient roots in Greek cuisine. Lemon-based dishes have long been a part of Mediterranean cooking, and the use of eggs to thicken and add richness to soups and sauces has been a technique in Greek and Byzantine cuisine.
What is GREEK CHICKEN SOUP (KOTOSOUPA AVGOLEMONO)?
This authentic recipe for Greek chicken soup is a trademark dish that has nourished generations. This soup, made with chicken, rice, or orzo, and a broth is thickened and enriched with a mixture of eggs and lemon juice. The combination of these simple ingredients creates a creamy, tangy and comforting soup.
What is Avgolemono?
The secret ingredient for this heartwarming Greek chicken soup (Kotosoupa Avgolemono) is the Avgolemono. Avgolemono is an egg-lemon sauce, that is often added in Greek recipes, especially soups, and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavor.
How to avoid the most common GREEK CHICKEN SOUP (KOTOSOUPA AVGOLEMONO) mistakes
- The eggs yolks should be at room temperature, so that they are not shocked and curdle from the hot broth
- The soup should be warm but not boiling hot. When you are done cooking your soup remove the pot from the stove and let it cool for 5-10 minutes or add 1/2 a cup of cold water to halt the boiling process
- You need to add enough broth so that the egg mixture is at the same temperature as the broth of the dish you are preparing
Prepare the chicken
Start by placing the chicken in a deep pot. Add the whole onion, carrot, celery, peppercorns and water. After everything has been added, season with some salt. Cover with a lid and bring to a boil over high heat.
When the chicken begins to boil, reduce the heat and simmer for approximately 1 hour and 15 minutes. When the chicken is done, the flesh can be removed from the bones with ease. Some white foam may appear on the water while the chicken boils; remove it using a slotted spoon.
Remove the chicken from the broth, and strain the broth in a large bowl. You should have about 1–2 L of stock remaining. If your stock is a bit less than that, add some water to it.
We all remember the aroma of chicken boiling in the pot on a cold winter’s day. Boil chicken with aromatics such as onion, carrot, and celery and adding peppercorns to create a flavorful broth. Add rice or orzo to the strained broth. Prepare the avgolemono sauce to create a velvety texture and give the soup its distinct lemony flavor.
A great meal for the family, avgolemono soup is served as a comforting dish during colder months or as a remedy for colds because of its nourishing and soothing qualities. It’s also commonly found at celebrations, family gatherings, and festive occasions in Greek culture.
The simplicity of the ingredients and the balance of flavors have made Avgolemono soup a beloved and iconic part of Greek cuisine. Variations may exist in different regions or families, but the fundamental combination of chicken, egg-lemon mixture, and either rice or orzo remains consistent.
Enjoyed as a starter or main course, Greek chicken soup is renowned for its rich taste and cultural significance.
Greek Chicken Soup (KOTOSOUPA AVGOLEMONO)
Ingredients
Chicken broth
- 1 chicken 1-1.5 kg
- 1 onion peeled
- 1 carrot
- 1 celery stalk
- 1 tsp peppercorns
- 8 cups of water
For the chicken soup
- 1 cup orzo or rice
- 1 cup carrot finely diced
- 1 cup celery finely diced
- 1 onion finely diced
Avgolemono
- 3 large eggs
- 2 lemons
- salt and freshly ground pepper
Instructions
Chicken broth
- To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pot, add the whole onion, the carrot, celery, peppercorns and pour in the water. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to a boil.
- When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
Making the soup
- Remove the chicken from the broth, place on a platter or bowl. Strain the broth through a sieve into another pot. You should have about 2 liters of broth left. If it has reduced a lot, add some water. Add to the pot the orzo, onion, carrot, celery and season with salt and pepper. Place on heat and bring to a boil until cooked.
- While the soup is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
Avgolemono
- You’ll need about 4 – 5 cups of the chicken broth, depending on how thick or runny you like your avgolemono.Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and gradually add the lemon juice while whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add some of the warm broth, a litte bit at a time. Make sure you add the warm broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot, stir well and leave for 5-10 minutes.
Assembling the soup
- To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper.
Notes
- Don’t add the hot soup to the eggs too quickly or they may curdle. Start with small drops and then continue threadlike.
- Use an instant-read thermometer to ensure the creamiest avgolemono possible, and wait until the soup reaches 80°C/175°F before adding it to the eggs. The tempered eggs retain their ability to thicken and cream without becoming less creamy at this temperature. After combining the soup with the egg and lemon, put the pot back on the burner and cover it for a few minutes to warm it through. You’ll get the creamiest soup ever this way.
