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Avgolemeno Soup Recipe – How to Make Greek Lemon Chicken Rice Soup
Learn how to make a Avgolemeno Soup recipe! Go to http://foodwishes.blogspot.com/2015/03/avgolemeno-soup-totally-epic.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Avgolemeno Soup recipe!
I made this tonight and in spite of the complications that arose from working in a tiny kitchen it came out great. Thanks a lot Chef John.
I ate this at an old family owned Greek restaurant once and my soup was full of eggshells. I complained and the manager actually told me that the cook cracks 80 eggs to make that soup, how can it be expected for the soup to be shell free?? I couldn't believe my ears. Needless to say I never went back there but damn that soup was good until I started crunching on shells.
I clicked on this video just to hear him say Αβγολέμονο (Avgolemono). Being Greek I find it hillarious when foreigners pronounce our words (not in a mean way).
Oooooooooh is that like arroz caldo?
Can this be refrigerated and set aside for later use? I'm worried the rice will soak up liquid and turn into a mush.
Oh man, it's just perfect! Here in Greece we eat it a lot especially in winter. My grandmother makes it and it's absolutely fantastic.
Chef the recipe is great but I have to disappoint. No onions in Avgolemono, take it from a Greek who has the recipe handed down from over three generations. Nice twist, I might even try it myself but not in the original recipe. As there is no oregano or thyme or anything else than salt and pepper lemon eggs rice and chicken. Even the vegetables are optional but I use them and then take them out as you did. The taste is all there without all the extras. In this soup is the texture that blows your mind.
I've been following you for a long time and it's so nice seeing you interested in our cuisine! Also saw your chicken and potatos recipe and you did a great job! Thanks chef john you're awesome, also keep rocking the cayenne!
Hi Chef John. I really enjoy your recipes and your presentation even more.
Just some remarks about this recipe.
In Greece we call avgolemono two things:
a) The egg and lemon sauce which is used in soups and in its thicker form on top of "lahanodolmades" (stuffed cabbage leaves , and ,yes, I know it's difficult to pronounce)
b) A soup with avgolemono when only the broth is used (no meat added in the soup)
As far as this recipe is concerned is is called, as others have remarked, "kotosoupa avgolemono" or simply "kotosoupa" . However, most people and most cookery books do not use any vegetables in the recipe.
However, there is a soup which is prepared almost exactly the way you did it, but with veal (or beef) instead of chicken and with some added potatoes (and perhaps without rice) and is called "vrasto" (stew). It is also hugely popular in Greece and even heartier for those long winter nights. Perhaps you should give it a try.
Socrates just called me and he wants you to stop quoting him.
love that soup looks fantastic!:(:)
Can you do sausage and lentil soup please?
looks amazing have to try this
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