It’s one of Greece’s well-known and beloved dishes; Chicken Avgolemono Soup (Κοτόσουπα Αυγολέμονο).
The key to this delicious soup is homemade chicken stock!
Chef Peter Minaki guides you with simple instructions on how to make the perfect hearty, smooth and creamy dish. It’s pure comfort in a bowl.
You can find the full video recipe at the link below:
https://youtu.be/_87FwURGTNk
Try some today!
Καλή Όρεξη!
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[Music] So, we got about five drumsticks here. Make your chicken stock by adding your chicken. Medium sized onion roughly chopped. Carrot roughly chopped. One celery roughly chopped. Seven cups of water. Bit of salt. Boil about 90 minutes on a simmer till your chicken is cooked. The next day, just took out the chicken pieces. How much chicken stock? It’s probably about five, six cups there. The meat of five drumsticks. And that’ll be our meat that’s going to go in our chicken of our lemon soup. Half a stock of celery, half a carrot. Here’s our boiling chicken broth. Put some fresh vegetables, our boreal rice, 1/4 of a cup. Reduce it to more of a simmer. We need about 15 minutes to 20 minutes. Yeah, rice is good. Pinch of salt, pepper. Now turn this off. We need the juice of one lemon. Two eggs. And I’m just going to beat that. I’m going to transfer to a larger bowl to get the broth and slowly add the egg lemon. How do you know when you stop tempering? Take your hand and put in the bottom of the bowl. It’s hot. The bowl and my liquid is as hot as my soup. I’ve done my job. Add my tempered egg, lemon, and broth while stirring. Take it off the heat as well to stir slow. I can add her chicken in there. Chicken with rice avo. Let’s eat. [Music]
Dining and Cooking