greek soup

This Avgolemono, a lemony Greek chicken pasta soup is healthy and hearty (lots of satisfying protein), creamy (no cream!) and so delicious!

Avgolemono (Greek Chicken Pasta Soup)

butter

extra virgin olive oil

onion (finely diced)

carrots

garlic (finely minced)

rosemary

chicken broth (maybe more)

salt

orzo pasta

eggs

lemon juice (remove the zest from lemon before juicing)

shredded rotisserie (or leftover chicken)

dill

lemon

black pepper (to taste)

Heat a large stockpot or Dutch oven over medium heat. Add the oil and butter. Swirl the pan until the butter is melted. Add the onion and carrots and stir to combine. Cook for 3-4 minutes until the onion is softened. Add the garlic and rosemary and stir. Cook for another 30 seconds.

Add the chicken broth and salt and bring to a boil. Cook for 10 minutes, then add the orzo and cook for another 8-10 minutes or until the orzo is tender. Remove the pot from the heat.

While the broth mixture is cooking, whisk together the eggs, egg yolks and fresh lemon juice in a medium-size heatproof container (I use a 4 cup pyrex measuring cup) until well combined.

When the orzo is tender, take a ladle of the hot soup and SLOWLY drizzle it into the egg mixture while whisking continuously. Continue with several more ladles of broth until you’ve added about 2 cups.

Return the pot to the heat now and add the egg mixture. Cook over medium-low heat for another 5 minutes, stirring constantly until soup is thickened a bit. Add the chicken, fresh dill and lemon zest. If you like a thinner soup, add more chicken broth. Taste and add more salt and/or lemon juice, if needed. Serve garnished with lemon slices, freshly ground black pepper and dill sprigs.

A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner!

Easy Greek Bean Soup (Fasolada)

Early Harvest Extra Virgin Olive Oil

yellow onion, chopped

tsp salt

tsp black pepper

garlic cloves,

celery ribs, chopped

oregano

bay leaf

chicken broth (or vegetable broth)

cannelini beans, drained and rinsed

tsp cumin

tsp sweet paprika

cayenne pepper

lemon,

parsley leaves

In a heavy pot like this one, heat 2 tbsp extra virgin olive oil over medium-high heat.

Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.

Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.

Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.

Off heat, stir in about 1/3 cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.

We love bean soup at our house, and I've made many different kinds over the years, but this one really is head and shoulders above most all I've ever made.  In fact, almost every one of the 50+ Mediterranean Dish recipes I have made this past year have been greeted with raves by my family, and I have grown to LOVE cooking, (!!) since the results from your recipes are so consistently excellent.  THANK YOU, SUZY!

This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon. This soup is a hearty delicious soup requiring minimal effort and ready in only 30 minutes!

Avgolemono Soup

olive oil

onion

carrot

Arborio rice (*)

chicken broth (low sodium)

lemon juice (freshly squeezed)

chicken breast (cooked and shredded with 2 forks, skinless and boneless)

salt (or

pepper (or

dill (chopped)

Saute veggies: Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.

Add rice and broth: Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.

Prepare eggs with lemon juice: Meanwhile in a small bowl beat the egg together with lemon juice.

Finish the soup:&nbsp;Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.

Garnish and serve: Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.

https://content.jwplatform.com/videos/ptFP1eMc.mp4

This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon.

Lemon Rice and Chicken Soup

Greek Lemon Chicken Soup&nbsp;Recipe&nbsp;- a great way to warm your belly on cool autumn evenings!&nbsp;A light and healthy recipe with bold Greek flavors.&nbsp;

Greek Lemon Chicken Soup

chicken broth

garlic, (minced)

sweet onion

lemon, (zested)

chicken breasts

Israeli couscous ((pearl))

red pepper

feta

chive

Salt (and pepper)

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then&nbsp;simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

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

A light and healthy recipe with bold Greek flavors. This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!

A Spicy Perspective - Greek Lemon Chicken Soup

If you love a good chicken and rice combo, this Greek Avgolemono soup is comforting and delicious with a bright, lemony flavor. And my version is super easy to make - just watch the video above!

Avgolemono Soup (Greek Lemon Chicken & Rice Soup)

celery rib (chopped)

kosher salt and black pepper (to taste)

¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)

white rice

chicken

Saute

Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.

Simmer

Add the broth, season with salt and pepper, and bring to a simmer.

Blend

In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.

Stir

Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.

Garnish

https://www.youtube.com/watch?v=8SxfU9R-B30

This Greek Avgolemono soup is always a winner! Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal. 

The ingredients are fairly simple, although, I will say I created a small shortcut. Instead of cooking a whole chicken from scratch to create the shredded chicken and broth, I'm using a rotisserie chicken and boxed chicken broth. I'm also using pre-cooked white rice. Hello meal prep! 

Is this an authentic avgolemono soup? Technically, no, but it follows the same concept, with very similar results and flavor. You know me - I'm all for simplifying things as much as I can for a seamless (and easy!) cooking experience. Plus my version gets this healthy Mediterranean soup recipe on the table fast for an easy weeknight dinner meal!

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► TIMESTAMPS:
00:00 Intro
00:34 Meal prep some chicken and rice to make this recipe fast and easy
01:28 Dice the celery and onion
02:12 Juice fresh lemons
02:21 Saute the veggies in a pot on the stove, then add the chicken broth
02:54 Make the avgolemono lemon and egg mixture in a blender
03:41 Pour the lemon and egg mixture back into the soup, and add the chicken and rice
04:34 Serve up the avgolemono soup and garnish with fresh dill
05:02 Taste test

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#avgolemono #chickenrecipe #souprecipe

GREEK AVGOLEMONO SOUP | a lemony chicken and rice soup (in less than 30 minutes!)

You&#39;ll love this delicious, silky Greek Avgolemono soup filled with chicken, rice and dill with a lemon-egg sauce. Delish!

Avgolemono Chicken and Rice Soup 

½ pounds boneless skinless chicken thighs

lemon juice (plus more as needed)

Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish.

In a pot, combine the stems, chicken thighs and rice with the chicken broth and bring to a boil over high heat.

Lower the heat to medium-low and stir. Cover and cook the chicken until tender, 25 minutes.

Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and transfer the chicken to a plate then shred with 2 forks.

Meanwhile, increase the heat to medium-high and bring the stock up to an active simmer.

In a large heatproof bowl, vigorously whisk the eggs until frothy.  Add ¼ cup lemon juice and mix to incorporate.

While you whisk the eggs, gradually drizzle in 1 ladleful (about 1 cup) of the broth (it’s OK if some grains of rice tag along) and mix until fully combined.

Pour the lemon-egg mixture into the pot with the broth, immediately remove from the heat, and stir in the shredded chicken. Taste and add more lemon juice to taste.

Garnish with a generous amount of fresh dill, black pepper and a drizzle of olive oil.

Greek Lemon Soup tastes like home to me. My mom has been making this soup for me since I was a baby. There are so many outstanding versions of this soup, and my version is one I learned while living in Greece.  Rice, chicken, and egg yolks are cooked directly in the soup, making this a wholesome, filling one-pot meal.

Greek Lemon Soup

water (or unsalted veggie broth)

yellow onion (whole and peeled)

garlic

celery

carrot (peeled and whole)

salt (to taste

chicken breast (or thighs

rice (or orzo)

parsley

Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes.

After 40 minutes, remove and transfer the chicken on a plate or cutting board. Using forks or tongs, shred the chicken. Keep the shredded chicken aside.

Now, transfer the cooked veggies with one full ladle of broth to a blender. Blend the veggies until smooth and return the mixture to the pot of broth.

Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes. Taste for doneness and remove the soup from the heat.

Meanwhile, make the &quot;avgolemono&quot;  which is the egg-lemon sauce. In a bowl, add the egg yolks, lemon zest and juice and whisk to blend.

Slowly add in some of the broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup.

Add the egg mixture into the soup pot (off the heat) with the shredded chicken, freshly chopped parsley and enjoy!

Note: When reheating the soup please heat on medium-low as you stir so you don’t break the egg.

This delicious Greek lemon chicken soup recipe is my interpretation of a traditional Avgolemono. The lemon juice gives this creamy chicken soup an interesting flavor, making it more comforting. The best part? It only takes 30 minutes to prepare.

celery (thinly sliced)

onion (finely chopped)

salt and pepper (to taste)

rice

chicken breasts (cooked and shredded)

tbsp butter

tbsp flour

lemon juice

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

I have made this soup for my family many times. It is a favorite and requested by everyone when come to visit. Especially my grandson. He wants me to make a potful just for him. ☺️
Absolutely delicious

I have had this soup in Aegina and this is by far the best flavour and consistency- Absolutely Delicious ⭐️⭐️⭐️⭐️🌟

Thank you so much! I worked In a Greek restaurant a few years back, and this soup cured any hangover or cold I had ❤️ I’m now 4 months pregnant and can’t help but crave this stuff all the time 🤭 I was Worried the recipe would be slightly different, but it is exactly how I remember! Absolutely delicious!!!

I made this soup for the second to time and added a bag of frozen carrots and peas instead of the two carrots. It was still delicious! I also used 2 parts low sodium chicken broth to one parts regular chicken broth. The first time, I didn't read the second page of the recipe and it was a little salty. 
Also, four fresh lemons will yield you a 1/2 cup lemon juice. Jasmine rice is better than regular white rice. The jasmine rice holds up better. 
This is one of the best recipes I've tried. Thumbs up!

I just made this soup and it turned out perfect! I'm glad I used a large stockpot. The recipe makes quite a bit of soup. Fresh sautéed mushrooms would be a great addition. This will be a staple recipe!

This recipe is as staple in my house. And it makes enough to feed me, my husband and our 5 kids! Delicious every single time!

Worth every bit of prep and process! Will be a staple recipe in my family for years to come. 

I modded a bit and added two cloves of garlic near the end of cooking the mirepoix and it was *muah…chefs kiss perfection.

We moved from Chicago to Charlotte and miss our Greek diners!  Made this tonight and the whole family loved it.  I'll be doubling the recipe next time.  Thanks!

I made this soup tonight for my family...it was a hit!!! Will make it again and again! Thank you

https://content.jwplatform.com/videos/rEb3IVnm.mp4

Greek Lemon Chicken Soup by Comfortable Food

Fasolada is the ultimate Greek comfort food. This white bean soup is notable for a very generous drizzling of olive oil. Yum!

Fasolada (Greek White Bean Soup)

cannellini

onion,

carrots, diced

celery stalks, diced

garlic cloves, thinly sliced

tomato paste

tomatoes sauce

tsp red chili flakes

bay leaves

vegetable broth (or chicken broth)

Tbsp extra virgin olive oil, divided

Salt

Heat 2 Tbsp oil in a soup pot...

Heat 2 Tbsp oil in a soup pot over medium high heat.

Sauté onion, celery, carrot, garlic and salt for...

Sauté onion, celery, carrot, garlic and salt for 5 minutes, stirring frequently.

Add tomato paste and stir for one minute.

Add crushed tomatoes, beans, broth, oregano, rosemary, chili...

Add crushed tomatoes, beans, broth, oregano, rosemary, chili flakes and bay leaves. Stir well. Bring to low boil then simmer on low to medium heat for 30-40 minutes, until carrots are soft.

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