Description
Avgolemono Soup is a classic Greek lemon chicken soup known for its rich, comforting broth and creamy texture achieved by whisking eggs and lemon juice into the savory chicken stock. This hearty yet bright soup combines tender shredded chicken, flavorful vegetables, and a tangy lemon finish, making it a perfect dish for a cozy meal or when you need soothing nourishment.
Ingredients
Scale
Soup Base
- 1 whole Chicken (approximately 3-4 pounds)
- 12 cups Water
- 1 large Onion, quartered
- 2-3 Carrots, peeled and cut into large chunks
- 2-3 stalks Celery, cut into large pieces
- 1-2 Bay Leaves
- Salt, to taste
- Pepper, to taste
Avgolemono Mixture
- 4 large Eggs
- 1 cup Fresh Lemon Juice (about 4-5 lemons)
Garnish
- Fresh Parsley or Dill, chopped
Instructions
- Simmer the Chicken and Vegetables: In a large pot, place the whole chicken, water, onion, carrots, celery, and bay leaves. Season with salt and pepper. Bring to a boil, then reduce heat and simmer gently for 1 to 1.5 hours until the chicken is cooked through and broth is flavorful.
- Strain the Broth: Remove the chicken from the pot. Strain the broth through a fine sieve or colander into a bowl, discarding the solids. Return the strained broth to the pot and bring it back to a gentle simmer.
- Shred the Chicken: Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding all skin and bones to keep the soup smooth and light.
- Prepare the Egg and Lemon Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until fully combined. This mixture will thicken and add a creamy texture to the soup.
- Temper the Eggs: Gradually add about a cup of the hot broth to the egg and lemon mixture while whisking vigorously. This step slowly heats the eggs to prevent them from curdling when added to the pot.
- Combine Mixtures in the Pot: Slowly pour the tempered egg mixture back into the simmering pot while stirring continuously to create a silky, velvety broth.
- Add Chicken to Soup: Stir the shredded chicken back into the pot and warm through gently. Avoid boiling to keep the eggs from curdling and preserve the creamy texture.
- Season to Taste: Adjust the soup’s flavor by adding additional salt, pepper, or lemon juice as desired to balance the tanginess and seasoning.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley or dill for a bright, herbal finish.
Notes
- Tempering the eggs carefully with hot broth is crucial to prevent curdling and achieve a smooth, creamy texture.
- You can use leftover cooked chicken if preferred, but fresh cooked chicken makes for the most flavorful broth.
- This soup can be made ahead; store chilled and gently reheat without boiling.
- Add or reduce lemon juice based on your preference for tanginess.
- To make it gluten-free, ensure chicken broth is homemade or gluten-free certified.
