While avgolemono may be tricky to pronounce if you didn’t grow up eating traditional Greek food, the recipe itself couldn’t be simpler. A quintessential Greek dish, this avgolemono soup is made using pantry staples and results in a meal that’s pure comfort food.
Avgolemono soup (for the record, it’s pronounced ah-vō-lemō-nō) is a classic Greek recipe that has been prepared with love by yia-yias and passed down for generations. As with most beloved family recipes, countless variations and adaptations of this recipe exist. However, classic avgolemono soup is, at its core, a simple Greek lemon chicken soup. What sets this apart from other chicken soups is the addition of its namesake avgolemono sauce. Avgolemono, which literally translates to lemon-egg, is a silky, rich sauce, made from lemons, eggs and warm chicken broth. The sauce functions as a thickening agent in many Greek dishes and is what gives avgolemono soup its distinct taste, color and consistency.
Watch our video for the full step-by-step tutorial.
Find more information on how to make avgolemono soup here:
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Hey everybody I’m Sarah I’m Josh and today we’re going to show you how to make avgo lemono Soup so Sarah I have to admit I am not at all familiar with AFCO lemono soup so can you explain a little bit about can you explain a little bit about the soup to me well Josh I have not made it before either but I’ve learned some
Things about the soup and first of all I pronounce it aggo lemono there’s different ways to pronounce it and it literally translates to egg lemon soup and it’s a classic Greek soup recipe it’s so good it’s creamy it’s comforting it’s full of flavor and it’s really easy
To make so with a little lemon twist with a little lemon twist so why don’t you explain to me how we get started making soup perfect so we’ve got a dutch oven you don’t have to get a big stock pot for this recipe this will work just
Fine and we’re going to start by making a homemade chicken stock and so we’ve got uh 2 lbs which is four bone in chicken thighs and then we’re going to add some water and while I’m doing that Josh do you want to get the veg started
I’m in charge of the aromatics here so I’m just going to add some onions some carrots and some celery which is going to give the soup some great flavor and I have to say that I am a huge fan of making fresh homemade chicken stock the flavors are just amazing and because
We’re not actually going to be eating these vegetables I don’t even have to worry about peeling the carrots just make sure they’re clean chop off the ends here give them a good rough chop and and then into the pot perfect while you’re doing that I’m going to add four cups of
Water good teamwork it’s fun to cook together all right so the carrots the celery the onions the chicken and we’re going to add two bay leaves as well along with the four cups of water and once you get that in there we’re going to start it up uh bring it to a
Boil and now we’re going to drop the heat a little bit and we’re going to just keep it at a simmer put the lid on and in 2 hours we’re going to have this really rich chicken broth it’s going to have a lot of flavor nice and
Golden color Ed and we’ll be ready to go at that point yummy yummy all right should we check it out and see how we’re doing right all right that’s been 2 hours simmering it smells so good it does smell good and the next thing we’re going to do is grab the
Chicken out of here fish out the chicken okay okay I think I everything chicken wise and now you can strain nice little game find the chicken all right so what I’m going to do is I’m going to take the pot here and I’m just going to strain
Out all the solids hot Jos it is not too hot thankfully I’ll help you thank you teamw work Makes the Dream Work oh there is some chicken in there I’m going to you go you found some more grab that okay and then we’re going to put this right back on the burner
Right perfect okay all right so you’re going to grab that M and then reserve one cup of the broth that we’re going to use later okay and into this broth here that goes back in we’re going to bring that back to a simmer we’re going to add
1/4 cup of long grain rice and I rinse this already so you can get the starch out of that that’s important get that starch off the rice and you can use other things besides long grain rice you could use a short grain rice you could
Use orzo or yeah or um a friend of mine who is Greek she says that when they have this growing up they use star pasta so that’s also something you could use bring that back to a simmer uh cook it until it’s tender about 10 to 15 minutes
Perfect well while that cooks I’m going to start working on the eggs that go into the soup to me this is the most unique part about the soup I’ve never put eggs in a soup before so here we go I’m going to take one egg white and I’m
Going to whisk that on high until it’s nice and frothy okay all right so we are done here as you can see I have nice soft peaks here they’re not dry I forgot to mention earlier that it’s also really beneficial to use room temperature eggs because we’re going to be adding them to
Hot liquid and it will help keep him from curdle so to my egg whites here I’m going to add three egg yolks I’m just going to mix again until it’s nicely Incorporated and frothy that looks pretty good so now I need some lemons from you all right so
I’m going to get going on the lemon juice and the lemon zest and I like to have Lemons at room temperature and I like to just kind of give them a roll with the palm of my hand and that helps to release the juices right the most
Juice the juice is worth the squeeze in this recipe for sure all right so always remember to zest first okay and this recip calls for a tablespoon of lemon zest you could go up a little if you wanted I guess all right so that looks about to be so 1/4 cup of lemon
Juice I’m a little more than let’s just dump a little of this out and then we’ll eyeball from there okay perfect so what are we doing next we add the lemon juice and the zest to my mixed eggs here okay thank you perfect going to give this a
Little mix again make sure everything nicely Incorporated now that my lemon has been nicely mixed into my eggs I’m going to slowly add my broth to the mixture now this is still warm and as you can see there’s a little fat on top if you choose you could skim that fat off but
There’s really not very much here so I’m just going to go Ahad and add it to my egg mixture now because this is warm I want to add it slowly just to make sure I don’t cook the eggs so just a little bit at a time try to make not make a
Mess I always joke with people and tell them that my truest Talent is making a mess that’s why we love you Josh all right so that’s in there just going to keep mixing it make sure everything’s thoroughly Incorporated and that the eggs are properly tempered and now all we have to do is
Wait for the rice to be done are you ready I’m ready the rice is ready too okay okay so let’s take the lid off it’s tender it’s ready to go with the thickener the lemon juice the lemon and the Egg so I will add the lemon mixture will you stir away pour stir
Stir so then after this is added we’re going to season it a little bit okay and we’re going to bring it back to a simmer okay so this gets a teaspoon of salt I’m using kosher salt here today it’s my favorite and a half teaspoon of pepper
Just eyeball that give it some great flavor and now we just stir and simmer until it thickens stir and let it simmer and yep that’s going to thicken up it’s going to be creamy and delicious and then we’re going to add it into the bowls and then put the chicken on so the
Chicken doesn’t go in here I mean I suppose you could but that’s not the true aggo lemono way to do it so uh well there you have it it’s officially the first time I’ve ever added eggs to a soup all right Josh it’s been a little
Bit and we’ve got the soup thickened to where I think we are ready to serve cuz it’s making me hungry it looks nice and you can definitely tell tell that it’s thickened up from absolutely okay it is time to get the soup in some bowls and eat I can’t wait
It smells so good and I I said at the beginning I’m always excited to try new recipes for sure and I’m going to tap it with some of the chicken so we pulled this out earlier and we let it cool a little bit and shredded it and you can
Add as much or as little as you like and just serve it right on top like this and what else are we going to add to this oh I’m going to top mine with a little bit of pepper just because I like extra pepper on my stuff and I’m going to use
Some freshh parsley nice I love the sort of bitter crisp flavor of the parsley okay Cheers Cheers let’s go in oo that is good that lemon flavor is actually like you don’t you think you’re it’s like chicken soup but then you get a pop of lemon it’s really actually
Nicely balanced um it’s got bright fresh flavors I’m going to keep eating this and this is definitely going to go into my repertoire of recipes that I regularly make should than you for introducing me to Aqua lemono soup oh Josh thanks for helping me make it it
Was awesome it was a pleasure and it tastes so good thanks guys
1 Comment
Looks great!