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Simple, Comforting Avgolemono

A Quick and Easy Version of Greek Lemon Chicken Soup

By Ashlee GreenleePublished 5 years ago 4 min read
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Everyone around me this week has been sick. My son spent the first part of his fall break complaining of a sore throat, my friends are all coughing, and I'm just trying to keep away from their germs.

The change in seasons isn't helping matters. It seems as though the temperature was in the 90s one day, then in the 50s the next. I had been looking forward to turning the air off and having my windows open for a while, but instead, I had to break down and turn the heat on.

I started feeling a bit not-so-great on Wednesday, and whenever I feel like I'm coming down with something I make soup. Usually it's a big pot of chicken and wild rice soup, but this time I wanted something different. Since I love Greek food, I decided to try making Avgolemono...or, at least, a close approximation.

Avgolemono is Greek for egg-lemon sauce (or soup, in this case). It's a simple soup, consisting of just a few ingredients: chicken stock, shredded chicken, lemon juice, rice, and eggs. You might be picturing something like egg drop soup...But unlike egg drop soup, the egg is used as a thickener and has to be tempered. Tempering involves introducing the hot broth to the egg in a way that prevents the egg from scrambling...because you don't want chunks of scrambled eggs floating in your soup. Yuck!

Lots of recipes for this soup have you start literally from scratch by making your own chicken stock. If you really want to (and you have the time), it's definitely worth it and not that difficult. You just buy a raw chicken and boil it with some aromatics (leeks, carrots, onion, garlic, etc...) for about an hour, then remove the chicken and reduce the broth.

Of course, there's absolutely nothing wrong with taking an easier route. I don't have a big enough pot to hold a whole chicken...plus, if I'm being honest, I didn't want to mess with it.

My version is simple, using store-bought stock and rotisserie chicken. If you have some extra time, you can simmer the skin and any parts of the chicken you aren't using in the broth to make it taste a little more homemade, but even that isn't necessary. I put the chicken skin, wings, and drumsticks in the broth along with an onion, a few smashed garlic cloves, some rosemary, and lemon peel. It simmered on the stove for about half an hour, then I strained it and discarded the solids. Again, that step isn't at all necessary, but nice to do if you have the time.

The only seasonings I added were salt and pepper, but you could add anything you like. I suggest making it as-is first, then adding seasonings after tasting it. After all, the beauty of this soup is in its simplicity.

Avgolemono

  • 2 quarts chicken broth or stock
  • Rotisserie chicken
  • 2/3 cup white rice
  • 6 tablespoons fresh lemon juice
  • 2 eggs
  • Salt and pepper to taste

Heat chicken stock over medium until it simmers.

While stock is heating, pull the meat from the rotisserie chicken and set aside.

In a medium bowl, whisk eggs and lemon juice until frothy. Temper the mixture by adding one cup of the hot stock...Start with small amounts (a teaspoon or so at a time) and then add the rest in a slow, steady stream. Be sure to whisk the entire time. Set aside.

Add rice to the stock that is heating on the stove. Stir and cook for 5 minutes or until the rice is just tender. Add pulled chicken and cook for another 5 minutes.

Add the egg mixture to the stock, again making sure to start with small amounts and then a slow, steady stream. Stir or whisk the entire time. Turn burner to medium-low and allow to thicken, about 5 more minutes.

Add salt and pepper to taste and drizzle with olive oil if you're a fan. I like to serve it with some warm, crusty bread and dairy-free 'butter' (or use real butter if you digest dairy like a pro!).

This soup makes excellent leftovers and might even be better the next day. It will thicken quite a bit, so you may need to add some additional broth when you reheat it.

Will it keep you from getting sick? Maybe, but you might want to wash your hands frequently and stay away from sick people...Just in case.

Like what you read? Let me know by leaving me a tip!

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About the Creator

Ashlee Greenlee

Single mom, weirdo, true crime nerd. Mostly just a nerd in general.

Instagram: @ashlee.fit TikTok: ashlee.is.over.it

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