Authentic Greek Avgolemono Soup Recipe | How to Make Avgolemono Soup
This avgolemono soup recipe is a vivid and cozy dish from Greece that's food for the soul.
Ah-vō-lemō-nō…av-glō-man-an-yō…av-gho-lé-mo-no? If you're thinking it all sounds Greek to you, you're right.
While the name may exist tricky to pronounce if you didn't grow upward eating traditional Greek food, the recipe itself couldn't be simpler. A quintessential Greek dish, this avgolemono soup recipe is made using pantry staples and results in a meal that's pure comfort food.
What Is Avgolemono Soup?
Avgolemono soup (for the record, information technology'southward pronounced ah-vō-lemō-nō) is a archetype Greek recipe that has been prepared with love by yia-yias and passed down to their children and grandchildren for generations. Equally with nigh beloved family recipes, countless variations and adaptations of this recipe exist. However, classic avgolemono soup is, at its core, Greek 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 craven broth. The sauce functions as a thickening agent in many Greek dishes and is what gives avgolemono soup its distinct taste, color and consistency.
How to Make Avgolemono Soup
Yield: 4-6 servings
Ingredients
- 4 cups of h2o
- 2 pounds bone-in, skin-on chicken thighs and/or legs
- one medium white onion, quartered
- 2 big carrots, cut into chunks
- ii stalks of celery, cutting into chunks
- 1-2 bay leaves
- 1/iv cup long-grain white rice, rinsed and tuckered
- one egg white, room temperature
- 3 egg yolks, room temperature
- 1 tablespoon lemon zest
- 1/four loving cup lemon juice
- 1 teaspoon of common salt
- 1/2 teaspoon of pepper
- Fresh parsley, dill and oregano, for garnish (optional)
- Additional fresh lemon zest, for garnish (optional)
Directions
Step 1: Prepare the chicken broth
In a big soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a eddy over medium-high oestrus and and so reduce to a simmer. Allow cook for ii-three hours, skimming foam from the top, as needed, until a rich chicken broth forms. (Learn more almost making chicken broth, if this is new to you.)
Step two: Remove chicken and vegetables
After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the goop. Separate the chicken meat from the peel and bones, shred and set aside.
Step 3: Cook the rice
Remove 1 loving cup of broth from the stockpot and set up aside. And then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-xx minutes.
Editor'due south tip: You may be tempted to skip rinsing your rice, but please, don't. Rinsing the rice removes surface starch from individual grains, which can cause them to go pasty every bit they cook and clump together. For fluffy rice with a better texture, e'er rinse!
Step 4: Fix the avgolemono
While the rice cooks, set up the avgolemono. In a stand mixer fitted with a whisk attachment, crush the egg whites to soft peaks; it will take 2-3 minutes.
And then, add the egg yolks and beat for another 1-2 minutes until frothy. Slowly add together the lemon juice and zest and stir to combine. Then, temper the lemon-egg mixture by gradually adding the reserved cup of hot goop to the mixer in a ho-hum, steady stream while whisking continuously. Continue to beat the mixture until well-blended; one-two minutes.
Stride 5: Add together avgolemono to soup
Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and and then bring the soup to a simmer. Add salt and pepper and cook for 10-12 minutes, or until the soup thickens.
Footstep 6: Serve
Ladle the soup into bowls and peak with a bit of the reserved shredded craven, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.
Editor'southward tip: Information technology may non exist traditional, simply nosotros admittedly dearest this soup served in a bootleg bread bowl, too!
Avgolemono Soup Tips
What kind of rice is used in avgolemono?
Traditional avgolemono soup typically calls for long-grain white rice. Still, it's not uncommon to see arborio rice (risotto rice) used in recipes, too.
Tin I use store-bought chicken broth?
You can save a lot of fourth dimension by opting for a high-quality shop-bought craven broth rather than making your own. Just pick up this recipe at Pace 3 if using shop-bought broth.
Traditional avgolemono doesn't typically include pieces of chicken; however, many recipes suggest adding shredded pieces of chicken before serving. Catch a rotisserie chicken from your grocer's deli section if you're using store-bought broth.
Can I add other ingredients?
The beauty of Greek avgolemono lies in its simplicity. Nonetheless, if you want to add together some colour and extra "bulk" to this soup, feel free to add 1/2 cup of finely diced sauteed onions, carrots and celery to this soup in Footstep iii of the recipe.
How do you temper eggs in soup?
The trickiest part of making this recipe is tempering the eggs correctly so you finish up with avgolemono soup and not Chinese egg drop soup. For best results, slowly and gently raise the temperature of the eggs when preparing the avgolemono. To do this, gradually add together a chip of the hot goop to the eggs and lemon in a slow stream while whisking constantly. This will ensure the egg mixture heats evenly and slowly enough to foreclose information technology from curdling. Once the eggs are tempered properly, you lot'll be able to successfully add the avgolemono to the hot broth and rice on your stovetop so the soup can thicken and finish cooking the eggs.
How to store avgolemono soup
Leftovers of this soup can exist stored in an airtight container and refrigerated for up to iii days. For all-time results, cool downwards the soup to room temperature before storing.
Avgolemono soup tin also be frozen effectively. Shop in a freezer-safe, airtight container for upwardly to 3 months. When ready to serve, let the soup thaw in the refrigerator overnight.
How to reheat avgolemono soup
For best results, reheat avgolemono soup on the stovetop over medium-low estrus until warmed through, stirring occasionally to avoid separation. If needed, add a bit of broth or water to the soup as it warms to thin it back to the desired consistency.
Y'all tin can also reheat avgolemono soup in your microwave. Just keep in mind you'll desire to do it low and slow. Reduce the power of your microwave to 30-50% and heat in one-minute increments, stirring later each to forestall separation. Yous may also need to add a few tablespoons of h2o or broth using this method to return the soup to the desired consistency.
If y'all loved this lemony chicken soup recipe, then you'll too dear our copycat version of Panera's Lemon Craven Soup!
Source: https://www.tasteofhome.com/article/how-to-make-avgolemono-soup-recipe/
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