Greek Avgolemono chicken Soup


Greek Avgolemono Soup is just like hen soup however made, flavorful and silky clean with the addition of the avgolemono (lemon-egg combination).

Bowl of Overhead of Greek Avgolemono Soup with Chicken and Lemon Soup Garnished with Parsley

sound unusual? You HAVE to attempt it earlier than judging it, it’s actually scrumptious.

Overhead of Greek Avgolemono Soup with Chicken and Lemon Soup with Lemon Garnish in Bowl on the Side

Beginning with the aromatics. I used a LOT of veggies. Certainly I need the flavour of the carrots, onion, and celery, however I additionally love the mouthfeel they add to a soup. I upped the garlic a bit; which is my norm. And this soup doesn’t like much of garlic 

Greek Avgolemono Soup with Chicken and Lemon in a White Pot

Greek Avgolemono Soup with Lemon and Rooster

A straightforward and scrumptious Rooster Soup with taste and richness from a whisked in lemon and egg combination.

Prep Time 20 minutes

Servings: 6 Servings

Energy: 375kcal

For the Soup

  • Virgin Olive Oil
  • 8 hen legs/laps
  • 1 cup carrots finely chopped
  • 1 cup celery finely chopped
  • ½ cup onions finely chopped
  • 3 garlic cloves finely chopped
  • 4 cups water
  • 4 cups hen broth
  • 2 bay leaves
  • 2 oz pasta (roughly 2 cups, can substitute with rice, use just one to 1 & 1/2 cups)
  • Salt and pepper

For the Avgolemono Sauce

  • 2 eggs large
  • ½ cup lemon juice freshly squeezed
  • In a big Dutch oven or heavy pot, heat up 1 tablespoon olive oil on medium-high. Add the hen legs and brown on all sides, roughly 2 minutes per facet. Take away to a plate.
  • Add another tablespoon of olive oil to the pot. Add the carrots, celery and onions, toss collectively to saute briefly then stir in the garlic. Saute for one minute.
  • Add the hen/chicken broth and bay leaves, then increase the heat to high. As soon as the liquid has come to a boil, turn down heat and add the hen. Let it simmer for 30-40 minutes till the meat is simple to drag from the bone. Take away the hen to a plate to chill and take away the meat when cool sufficient to deal with
  • Ladle two cups of broth right into a bowl and permit to barely cool barely when you proceed to organize the soup.
  • Add the pasta to the pot. Break strands into roughly one inch lengthy items together with your fingers over the simmering broth.
  • Decrease warm to a simmer and cook dinner for 3-4 minutes till the pasta is finished. Add salt and pepper, stir and switch off warmth and maintain lined.
  • To arrange the egg-lemon sauce, in a medium bowl, whisk the eggs till completely mixed, then add the lemon juice and stir to mix.
  • Proceed to whisk the egg/lemon combination and slowly add the two ladles-full of the broth you put aside. Tempering the eggs with heat broth will make mixing them with the pot of soup much less possible end in scrambled eggs!
  • As soon as totally mixed, slowly add the sauce to the hen soup and stir constantly. Add the hen meat to the pot.heat very gently if vital.
  • To serve, garnish with recent, chopped parsley. Serve scorching together with your favourite bread. 
For those who use hen thighs, you should utilize 5-6, they’ve extra meat than the hen leg.
If you wish to use ready hen from leftovers or a roast hen, use about 2-3 cups of hen meat. I like loads!


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