Greek Chicken soup avgolemono
Greek Chicken soup avgolemono

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, greek chicken soup avgolemono. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns I'm Greek and grew up on my yiayia's avgolemono my whole life. With the quarantine, I decided to take a stab at it - this is the closest tasting I've ever. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Bread bits can be dipped into the soup.

Greek Chicken soup avgolemono is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Greek Chicken soup avgolemono is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook greek chicken soup avgolemono using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Greek Chicken soup avgolemono:
  1. Make ready 1 chicken cut in pieces
  2. Make ready 3 l water
  3. Take salt pepper
  4. Get 3 eggs
  5. Get 2 lemons
  6. Make ready 1 cup short grain rice

Egg acts as a thickener to this chicken soup with orzo which is brightened with the addition of lemon zest. The most popular Greek soup has to be the classic Chicken Avgolemono. It is made with an egg-lemon sauce known as avgolemono, homemade chicken stock. The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono.

Steps to make Greek Chicken soup avgolemono:
  1. I usually make this in the pressure cooker, to save time. Put the chicken in the pressure cooker, add the water, close the lid and let it boil for 30 minutes. Remove from heat and let it cool down for 10 minutes. Make sure that you follow the safety instructions before you open the lid… You can do it in a regular pot, just cook the chicken for 1 1/2 hour instead of 30 minutes.
  2. Remove the chicken. Add the rice and some salt and bring back to a boil. Let it boil until the rice has "cracked", about 15-20 minutes.
  3. In the meantime prepare the avgolemono. In a big bowl beat the eggs with the lemon juice. Don't add all the lemon at once, begin with one lemon and add the rest in the end, when you taste the soup.
  4. When the eggs and lemon are frothy and the rice is done, then ladle some of the soup in the egg/lemon mix, slowly, while beating. You need to made the egg and lemon mix come to a higher temperature, so that when you add it to the soup the egg won't cook and you won't end up with pieces of egg swimming in your pot. Add at least a cup of the soup in the egg/lemon mix.
  5. Slowly pour the avgolemono in the soup, while stirring the soup. Add some pepper and taste. You can add more salt, lemon and/or pepper until you get the taste you like.
  6. Serve with the chicken on the side. I always put the meat in a plate and sprinkle it with salt, pepper, lemon juice and olive oil. It makes the bland taste of the boiled chicken go away! You can use the leftover chicken to make stir fries, sandwiches, pies, omelettes, pasta etc.
  7. Tip 1: you can save some of the broth (before adding the rice and salt) and put it in the freezer. You have your own homemade chicken broth for risottos etc
  8. Tip 2: The soup should be served hot and freshly made. Otherwise the rice will bloat and you will end up with just tasty rice instead of a soup.

It is made with an egg-lemon sauce known as avgolemono, homemade chicken stock. The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono. An egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour. Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper.

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