avgolemono soup recipe

Greek Avgolemono Soup Recipe.  Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. Best part, this weeknight version comes together in just over 30 minutes.

Avgolemono: Greek Lemon Chicken Soup

Extra Virgin Olive Oil

carrots

celery

green onions

garlic cloves, finely chopped

chicken broth

bay leaves

rice

Salt and pepper

chicken breast pieces, shredded (about 6 to 8 oz store-bought rotisserie chicken will work)

lemon juice

eggs

parsley

In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.

Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.

To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.

Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!

This is my absolute favorite soup ever.  Tonight I made it with a low carb alteration, replacing the rice or orzo with some “Healthy Noodles” (shiritakii - no carb/no calories) from Costco.  It was as delicious as ever. 😊

This has quickly become my favourite winter soup - delicious, filling, warming and quick and easy to make. Thank you for sharing the recipe and tips.

Yum! Made this tonight using last night's leftover roast chicken. Sauce was easy following your instructions.

Excellent!!! Definitely a keeper.  Thank you fir this most flavorful soup.  Yasoú!

This recipe is great! My husband is Greek and this version is just as tasty as the one my mother in law makes from scratch. 😊

https://www.youtube.com/watch?v=9JVsGiJGc94

You’ll love this authentic Greek Avgolemono Soup Recipe.  Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. Best part, this weeknight version comes together in just over 30 minutes. 

FULL RECIPE: 👉 http://bit.ly/TMD-Avgolemono
GREEK OLIVE OIL:  👉 http://bit.ly/Private-Reserve-EVOO
SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe

Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
1/2 to 1 cup finely chopped carrots
1/2 to 1 cup finely chopped celery
1/2 to 1 cup finely chopped green onions
2 garlic cloves, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup rice
Salt and pepper
2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
1/2 cup freshly-squeezed lemon juice
2 large eggs
Fresh parsley for garnish (optional)

Authentic Greek Avgolemono Soup Recipe | The Mediterranean Dish

Slow Cooker Greek Lemon Chicken Soup is the easiest way to make avgolemono soup!  It&#039;s an easy dump and go that the entire family will love!

Slow Cooker Greek Lemon Chicken Soup {Avgolemono}

chicken breast*

onion

garlic (minced)

dry white rice

chicken stock

water

salt and pepper (to taste)

Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, rice or orzo, stock, water, 1 tablespoon kosher salt, and ½ teaspoon pepper in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low. *For best results, add rice or orzo during the last hour or so of cooking time to prevent overcooking.

When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks and place back in the slow cooker.

Place the eggs in a medium bowl and beat lightly. Whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly. After all the stock has been added, add the egg-lemon mixture to the soup in the crock pot and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

I had this soup at a Greek restaurant and fell in love. I just made it and it was so easy and delicious. I made it with orzo.  My husband loved it and it was only 3 points  on my WW plan!!

Made a few changes:
+ 3x lemon juice
+ sprig of fresh oregano, pinch of thyme
+ bone broth in place of chicken broth
-didn't have enough parsley, and ran out of chicken broth so added veggie broth (not sure if this is a no no)

Overall the soup base was a GREAT flavor. For all beginners (I'm not a great cook at all) I overlooked shredded chicken breast, so make sure to heed this advice. My bf loved the soup but wasn't to fond of the chicken pieces I put in the soup that were wings lol.

Made it last night! so delish!

I did make some adjustments:
- added riced cauliflower to have an extra veggie in the soup
- added both white and green onion
- doubled the lemon and the garlic (my own preference because YUM!)
- drizzled a little extra lemon on top with the parsley (because you can never have too much lemon in this soup!)

Overall, I really enjoyed it and so did my boyfriend! We ate 2 bowls each! :)

I don’t think I’ve ever left a review on a recipe before, but I had to for this one. For once, I followed a recipe to the letter and it is probably the best soup I’ve ever made, and so simple at that. It will definitely be a part of the regular rotation in our house. Thank you!

I absolutely loved this however, the eggs gave it a rotten smell and taste after two days. How do I avoid this in the future?

Absolutely amazing! I cooked the chicken breasts in the broth, but followed thr rest exactly. It was one of the best soups I've had!

https://content.jwplatform.com/videos/txMmDsDn.mp4

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