Classic Greek Avgolemono Chicken Soup Recipe | Creamy, Lemony, and Delicious!

Classic Greek Avgolemono Chicken Soup Recipe | Creamy, Lemony, and Delicious!

Get cozy with this authentic Greek Avgolemono Chicken Soup recipe! This classic dish combines the richness of chicken, the tanginess of lemon, and the creaminess of eggs, all in a comforting bowl. Perfect for cold winter nights or whenever you need a warm hug in a bowl. Follow along as we make this traditional Greek soup with a twist, featuring saffron and sparkling wine for added depth. Don’t forget to subscribe for more delicious recipes and cooking tips! #Avgolemono #GreekSoup #ChickenSoup”
Ingredients:

3 quarts chicken stock (preferably homemade)

3 cups cooked chicken

1/2 teaspoon saffron threads

Salt and white pepper

2/3 cup Greek brown rice, white medium grain rice, or orzo

1 cup/240 ml Greek white or sparkling wine

Fresh strained juice of 1 1/2 lemons

5 eggs separated

Instructions:

Prepare the Broth and Rice:

Bring the broth to a boil and add the rice or orzo and saffron threads. Simmer for about 15 minutes, or until the rice or orzo is tender.

Add Chicken and Wine:

Break up the chicken and shred the meat. Add to the soup. Add the sparkling or white wine and continue cooking another 6 to 7 minutes. Add half the lemon juice to the soup and stir.

Make the Avgolemono:

Place the egg whites in a metal bowl and whip until a stiff meringue forms.

In a separate bowl, whisk the yolks until creamy. Add the remaining lemon juice slowly while whisking until thick and creamy.

Fold the meringue into the yolks thoroughly.

Take a ladleful of the soup broth and add it to the egg-lemon mixture in a slow stream, whisking vigorously. Repeat until about half the pot juices are worked into the egg-lemon mixture.

Pour this mixture into the pot, tilt to distribute evenly, and serve.