Avgolemono - Greek Chicken Lemon Soup | Christine Cushing
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- Опубликовано: 21 авг 2024
- Egg lemon soup aka Avgolemono is beyond a favourite of mine. My dad used to make it for us when we were kids and now it’s one of my favourites. I am sharing the best tips on how to perfect the most famous Greek soup. In 15 minutes, if you have chicken stock you can make this tangy, creamy soup that the whole family will adore.
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RECIPE
8 cups chicken stock (2 l). Only high-quality chicken stock will do here.
3/4 cup orzo pasta or rice (125 ml)
Sea salt and and freshly cracked black pepper
2 eggs
Juice of 1 lemon
In a medium pot, bring broth to a boil. Add the orzo pasta and simmer, uncovered, until pasta is cooked, about 8-9 minutes.
In a medium bowl, whisk together eggs and lemon juice until frothy. Take a ladleful of the hot broth from pot into a measuring cup and add slowly to the egg mixture while whisking vigorously. Pour this mixture back into hot soup. Remove immediately from heat and do not boil. Adjust seasoning and serve immediately.
Serves: 4 to 6
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I love to add chicken pieces to the Avgolemono from cooking the fresh chicken broth. I use two (or more) legs for example. Super tasty! 🍋💛
Sometimes, I feel like such an idiot, I just watched your Moussaka video and left you a comment talking about this soup. I didn’t even think to check your Channel! I’m sorry, I’m old and NOT technically savvy! This looks like exactly what I was looking for!
Thank you so very much!
When I was sick as a kid my 1/2 Greek Mom made this. ❤️
It is instant therapy ! Thank you
Ah Avgolemono, delicious and soothing Greek comfort food. 😤😤😤
I was thinking of making avgolemono chicken and dumplings! ?? Definitely, right there with you on the parsley! Ok, I know it isn't traditional, but I have a fresh rotisserie chicken, lemon and have been craving dumplings. Love your recipes!
Omg I remember watching you as a kid!! You haven't aged a bit! You look amazing!!!!
Thank you for your kind words. I hope you're enjoying my youtube channel . Stay tuned for more fun videos.
In Corfu and other Ionian islands its the traditional Christmas dish and we make it slightly different . Allow me to make some remarks :
1. Always full fat, free range chicken or turkey
2. Rice
3. An egg per person
4. Beat the egg whites and yolks separately
5 Aim for 'thicker' consistency, almost like a 'juicy' risotto
I cook chicken with skin on for fatI do rice but then started using sprouted rice for health.. I use 10 lemons and 12 eggs .. it's so creasmy amazing I would love to do this as a cook off.. so many versions
Thanks a lot for the recipe, greetings from California 🇺🇸🇺🇸🇺🇸🇺🇸
My pleasure !
those lemons look fantastic
This was great! I made it for my boys tonight and they slammed it! Never had it with orzo before and it was soooo good.
Love Greek foods.
Christina, I can’t wait to try your recipe! It looks amazing. I just noticed we have the same dishes. I love them because they are thick and sturdy. The plates offer enough depth so sauces don’t flow over the sides. They are like French bistro dishes.
thanks ..
greetings from Spain
Greeting back to you ! Thank you
Hey Christine.
Great video very informative. I was happy to see that you have had quite a few videos up recently, hopefully, this continues. I don't know if you take requests but I would love to see your take on chili. Such a good meal for winter time.
Thanks Scott! Yes, i will take requests and chili is a great one. I'll add it to my request file and make it for winter . My mission is to work up to live youtube shows like CC live . Keep watching
Hey Scott. I want to make sure you saw the chilli episode , which we launched last week. It was your request so I wanted to make sure you see my take on it. Enjoy!
WOOOOW im your new fan love your recepies
Thank you so much! Stay tuned for more...
Simply beautiful thank u
Kalimera Christine! I have been watching and duplicating your Greek recipes for several months and you are the easiest to follow. I a wondering how to best store Spanikopita after it has been baked? I can't seem to stop it from becoming soft after its cooked the first time. I drain it all well, but could it be the butter I am using rather than oil? Exferisto agapi mou, parakalo!
Hi Kevin. Thanks for watching and I'm glad I am inspiring you to make these Greek recipes , which are so dear to me. For the spanakopita, butter will also be good( it's best to use clarified butter - once melted, cool down butter and pour out the liquid) , instead of olive oil, as far the crisp factor goes. If you are using multiple layers of Phyllo , be sure to butter between each layer with either the melted butter or olive oil. Once they cool down, they will inevitably get softer , so we always put them back in oven with convection setting for a few minutes to crisp them up. I hope this helps. Christine
Exferisto poli poli, yes this helps me to know I am doing it exactly right, good to know since all my friends are Greek and always want to impress the best. Visiting Greece every year for last 12 has provided me with many opportunities to bring make recipes and thanks to you and your spectacular videos I can see how it's actually done. Filakia Polla!
Did I miss how much orzo?...I kept rewatching but did not seem to hear the amount, it looked like about 1/2 of a cup or maybe 3/4 of a cup?
Sorry . I used 1/3 cup of orzo for 4 cups of broth. You will love this soup. I hope you try it.
If you wanted more color , just use the yolk only. 1-2 yolks It makes a difference
Yes that works and some people prefer that , it is also a little creamier that way. Thanks for watching
For the egg part I only use the eggyolk 👍😊 love your channel
i love this soup but where is the chicken ???
Hi Christine can you add meat balls to this dish l know its a greek dish cant think of the name avloumlemon soup?
Where's the chicken ?
No chicken chunks? No carrot? No celery?
Why do you throw the eggshell like that it is unhygienic and crude.sorry
It's just having a little fun. Everything is thoroughly washed afterwards so there's nothing unhygienic about it.
do you ever add vegetables to your soup? Carrots, celery...etc. (to the finished product)