Some start with a whole chicken and take hours. He hunts, fishes, forages and cooks near Sacramento, CA. Since I did not have two cans of cream of chicken soup I added some chicken broth and milk then boiled a boneless chicken breast and shredded it into the mix. Thank you for your version of it. ;). Easy Avgolemono Soup … Review this recipe. When well made, it has a rich citrus flavor and an almost creamy texture from the eggs. Please try again later. It might make a difference but it is not Greek. Pull up a chair! A few have nothing more than chicken broth and the egg-lemon sauce. I didn’t quite understand what was happening with the soup and I could’ve went through a few dozen guesses at ingredients in the soup before I got to the main one: Egg. I’ve made this twice now. The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don’t scramble when you add them to the hot broth. Sorry, our subscription service is unavailable. The consistency and the amount of lemon is perfect to us. Def whip the egg whites separate, add yokes later and temper slowly with broth to get that amazing texture. Thanks for such a great recipe! Percent Daily Values are based on a 2,000 calorie diet. With one hand, whisk the egg-lemon mixture vigorously. I made this yesterday and it was very good (I did add some white pepper). Or vice versa. Having said that I served this to company and NO ONE could finish a small bowl of it. Did you know you can save this recipe and order the ingredients for. Find a helper. Success! A store bought rotisserie chicken would do the job … Just remember to have something else to serve on hand. You separate the eggs. Angel Fleming 3 of 4 Easy Avgolemono Soup. It is what make this version of chicken soup special. Ah-vo-LEMEN-o, or at least that’s how I rem… Hello! 1 Sauté onions: Heat the olive oil in a medium pot and sauté the onions over medium-high heat until they are soft and translucent, 4-5 minutes. This recipe works well for me – finally able to temper the eggs right. The soup can break and you essentially get a Greek version of egg drop soup. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup. Amount is based on available nutrient data. Kids love to help cooking, so maybe ask your daughter or son to whisk while you pour. Your comment may need to be approved before it will appear on the site. Please welcome Hank Shaw as he shares his quick and easy version of the Greek classic avgolemono soup, a chicken soup with lemon and egg. In a small sauce pan boil 1 cup water and uncooked rice. Some, like this one, have bits of chicken in them. This recipe (as is) brought me back to Tarpon Springs FL a Greek shipping town - kudos to you! I’m always so astounded when I read different recipes for this soup, as they’re all so different from the one my grandmother taught me (which has no chicken meat or onion, is made with rice, and whips the egg whites separately to make an almost creamy texture). Then add the lemon juice, THEN temper it. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Avgolemono soup by definition includes eggs and lemon.Even after doctoring it up with more lemon juice some salt and some dill it was inedible. Have these ingredients delivered or schedule pickup SAME DAY! And if you can’t? Leave the soup on the burner with the lid on but turn the burner off. And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes. Greek Lemon Chicken Skewers with Tzatziki Sauce, Lemon Chicken with Pasta, Olives, and Herbs, Read more about our affiliate linking policy. Thanks for waiting. This soup really is so so simple and fast. I never thought to dice the chicken and add it raw — that saves a step, for sure! This is the closest recipe that I have come upon. With the other, slowly pour in a ladle's worth of hot broth. and tossed into the hot soup at the end. Add another ladle of broth, whisking. Bring it to a boil, reduce the heat, cover and boil for 15 minutes or until the orzo is soft.

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