Recipes

Avgolemono soup: recipe and variations of the delicious Greek-style chicken soup!

Warm and delicious – chicken soup is the ultimate home remedy for boosting the immune system in winter and protecting us from the flu and cold. Whether miso soup, gazpacho, potato soup or goulash in a loaf of bread – soups are the typical starter in most European countries and every culture and every household has its own version and recipes for it. At the top of the popularity list in Greece is the Avgolemono soup. The creamy chicken soup with rice and lemon is a trademark of Greek cuisine as we know and love it – authentic, with fresh ingredients and easy to prepare. Whether the classic Avgolemono soup recipe or the vegan version – our recipe ideas always ensure a real culinary delight!

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“Kotosoupa Avgolemono” is a classic soup, which is essentially prepared from tender chicken, rice and a delicious egg and lemon sauce. This hearty, simple and particularly tasty Greek chicken soup is without a doubt the ultimate dish for the cold autumn and winter days. Avgolemono is actually a sauce made from eggs and lemon and is used in a wide variety of dishes. From fish and meat to roasted vegetables to pasta – the creamy sauce gives every dish a refreshing citrus taste.

Avgolemono soup – what to look for when preparing it?

Avgolemono soup with fish Greek cuisine fish soup recipe

The Avgolemono soup owes its unique, creamy texture to the rice and eggs. The egg and lemon sauce is used as a thickening agent and while the recipe may seem pretty straightforward, there are a few points to keep in mind when preparing it.

  • So that the eggs from the hot broth do not curdle and become lumpy, they should be at room temperature.
  • When you add the avgolemono sauce to the soup, it should be warm but not piping hot. So when you are done cooking, take the saucepan off the stove and let it cool for 10 minutes or add some cold water to stop the cooking process.
  • You need to temper the eggs so that the mixture is almost the same temperature as the soup.

Temper the eggs and add them to the soup – this is how it is done correctly

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Adding raw eggs to the hot broths is a bit tricky, and anyone who has done it before knows that many things can go wrong. But if you know how to do it correctly, making it too becomes pretty easy.

  • First, put the eggs in a clean bowl and whisk them well with a whisk.
  • Then slowly add a small amount of the broth to the egg mixture, stirring constantly. Repeat the process until the sauce and the soup are equally warm.
  • In the next step, the egg mixture is slowly stirred into the pot again, stirring constantly. Particularly important: To prevent the eggs from curdling and spoiling the taste, do not bring the finished soup to the boil again, not even when it is reheating.
  • In the Greek villages, people make a kissing sound when you add the avgolemono to their soup. This is supposed to be a magical trick to keep the egg from curdling.

Avgolemono soup recipe

Avgolemono Soup Greek Recipes Chicken Soup with Rice Simple

Now that you know all the tips and tricks for making the perfect Avgolemono soup, it’s time to take your cooking skills to the next level and start preparing the recipe!

Ingredients required:

  • 1 soup chicken weighing around 1 kilogram or, alternatively, chicken legs
  • 2 liters of water
  • 1 large onion
  • 2 bay leaves
  • 3 carrots
  • 1 stalk of celery
  • 1 leek
  • 130 grams of rice
  • 2 eggs
  • the juice of a lemon
  • salt and pepper
  • fresh parsley

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Preparation:

  • So that our Avgolemono soup recipe is really authentic, we will prepare our chicken broth ourselves. If that is too time-consuming for you, you can of course use the ready-made version from the supermarket – but the taste will also be a little different.
  • Peel the onion, peel the celery, leek and carrots and cut into small pieces.
  • Wash the soup chicken thoroughly and put it in a large saucepan with 2 liters of water. Cover and bring to a boil and reduce the heat to low.
  • Add the bay leaves and vegetables to the broth and season with salt.
  • Cover and simmer over low heat for about 1 hour. If white foam forms, use a spoon to remove it.
  • Take the chicken out of the pot and let it cool down. As soon as it is cool enough, chop into bite-sized pieces with your hands. Throw away the skin and bones.

Greek Chicken Soup with Rice and Lemon Avgolemono Soup Preparation

  • Turn up the heat and bring the broth to the boil again.
  • Put the rice in a sieve and rinse until the water runs clear.
  • Add the rice to the broth and cook for about 10 minutes until al dente.
  • Take the soup off the stove and let it cool for 10-15 minutes.
  • In the meantime, prepare the Algolemono sauce. To do this, take about 1/2 cup of the stock from the pot and set aside.
  • Beat the eggs in a bowl with a whisk for 2 minutes until frothy and gradually stir in the fresh lemon juice while continuing to beat.
  • Then add the broth spoon by spoon, stirring constantly.
  • Put the chicken back into the pot and finally stir the egg mixture slowly into the soup.
  • Heat the finished Avgolemono soup over low heat, stirring constantly.
  • Season with salt, pepper and fresh parsley, serve and enjoy!
  • If you reheat the soup the next day, it will be a little thicker and this is perfectly normal. Feel free to add a few spoons of water to achieve the texture you want.

Vegan avgolemono soup with chickpeas

Avgolemono soup with fish Greek cuisine recipes

The purely plant-based diet has become so popular that every dish has its own vegan variant. Easy to prepare and ready in under 30 minutes, this delicious soup is the ultimate vegan dinner!

Ingredients:

  • 1.5 liters of vegetable stock
  • 100 grams of rice
  • 850 grams of canned chickpeas or white beans
  • 1 medium onion, quartered
  • 3 cloves of garlic, finely chopped
  • 3 carrots, cut into small pieces
  • 1 teaspoon olive oil
  • 80 grams of tahini paste
  •  Juice of 3 lemons
  • 1 handful of kale or spinach
  • salt and pepper
  • fresh dill

Avgolemono soup vegan Greek cuisine recipes

Preparation:

  • Heat olive oil in a saucepan over medium heat and fry the onion and carrot in it for 5-6 minutes. Add the garlic and sauté for another minute.
  • Add vegetable stock and bring to a boil.
  • Stir in the chickpeas and rice, reduce the heat and cook until al dente for about 9-10 minutes.
  • Take the pot off the stove and let it cool slightly.
  • Mix the tahini and lemon juice well in a bowl and gradually stir into the soup.
  • Put the spinach or kale in the pot and stir briefly.
  • Season with salt, pepper and dill and serve.

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