How to Make Tasty Easy Avgolemono (Greek egg-lemon soup or sauce)

Easy Avgolemono (Greek egg-lemon soup or sauce). Place the broth and the rice in a large saucepan and bring to a boil. Add the avgolemono sauce to the dish being cooked. In a small saucepan, bring broth to a boil.

Easy Avgolemono (Greek egg-lemon soup or sauce) Avgolemono soup is a classic Greek soup that is nice and creamy and lemony. It's made with a savory chicken broth, tart lemons and eggs. This one is made from scratch with homemade chicken broth, shredded chicken and rice, making this a very comforting and filling soup. You can have Easy Avgolemono (Greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Easy Avgolemono (Greek egg-lemon soup or sauce)

  1. It's 1/2 c of cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc.
  2. Prepare 1 1/2 c of hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).
  3. You need of Zest and juice of 3 juicy lemons (~1 c lemon juice).
  4. You need 2 of eggs.
  5. You need 1 tsp of cornstarch.
  6. Prepare 1 tsp of dried herbs, recommend oregano, thyme or marjoram, as available.
  7. Prepare 1/4 c of fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish).
  8. Prepare of Salt + Pepper.
  9. Prepare of Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs.

Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. In a medium sized bowl, beat the lemon juice, eggs, and pepper. Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Remove chicken and parsley, discard parsley.

Easy Avgolemono (Greek egg-lemon soup or sauce) instructions

  1. 1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end..
  2. 2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!.
  3. 3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono..
  4. 4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken..
  5. 5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc..

Imagine a creamy and lemony thick soup made with chicken broth (the real thing) and flavored with veggies. The gracious simplicity of chicken soup, the Greek way: with avgolemono meaning a sauce with egg (=avgo) + lemon (=lemono) that makes the absolute steamy, comfort-soothing, unexpectedly fulfilling soup. The most popular Greek soup has to be the classic Chicken Avgolemono. It is made with an egg-lemon sauce known as avgolemono, homemade chicken stock, flavorful chunks of chicken, and lots of zesty lemon juice. We think of it as Greek penicillin, especially during the colder months.


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