Avgolemono, egg and lemon sauce, is an ancient Greek culinary technique that transforms simple broths into silky soups. It appears at Easter banquets and in home remedies against colds. Its name means egg-lemon and defines the comforting cuisine of the Hellenic winter.
Mediterranean
Chicken and lemon avgolemono soup
Chicken and lemon avgolemono soup from Greece: traditional step-by-step recipe, with chef tips and clear timings.
- Greece
- Main course
- Light
- High protein
- Low fat
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 28 g
- Fiber 1 g
- Carbohydrates 26 g
- Fat 10 g
- Sodium 780 mg
Story behind the dish
Preparation
Chicken and lemon avgolemono soup is a preparation from Greece with easy difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g bone-in chicken breast.
- Have ready: 1.5 liters of homemade chicken broth.
- Have ready: 150 g short grain rice.
- Have ready: 3 large eggs.
- Have ready: Juice of 2 fresh lemons.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook chicken with onion
Cook the chicken with onion, carrot, celery and bay leaf in broth for 25 minutes; shred the meat.
-
Strain the broth and cook the rice in the clean liquid for 12 minutes.
Strain the broth and cook the rice in the clean liquid for 12 minutes.
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Beat eggs with lemon juice in a separate bowl
Beat eggs with lemon juice in a separate bowl.
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Add tablespoons of hot broth to the egg, stirring to temper.
Add tablespoons of hot broth to the egg, stirring to temper.
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Pour the mixture into the broth off the heat, stirring constantly to…
Pour the mixture into the broth off the heat, stirring constantly to emulsify.
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Add the shredded chicken
Add the shredded chicken, season and serve with dill and a drizzle of oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
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