Do not cook after binding
Egg binds the soup with gentle heat. Sprinkling cooking makes it clot and makes the previously smooth broth flaky.
Greek Recipe
Avgolemono chicken soup
A whole chicken provides a strong broth and juicy meat. Rice cooks directly in the stock; the tempered egg-citron mixture binds the soup only after cooking without clotting.
Total time
1 hr 55 min
Calories
450 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Greek lemon chicken soup with rice and egg
Avgolemono means egg and lemon and describes both a sauce and the binding of this soup. The eggs are gradually heated with hot broth before they come into the pot. After that, the soup is no longer allowed to cook. This creates a light, silky consistency without cream and with clear lemon fresh.
Mediterranean Cuisine
Lunch
One-Pot Recipes
Dinner
Recipe
Avgolemono chicken soup
Avgolemono is a Greek chicken soup with rice, tender chicken meat and a velvety bond of egg and fresh lemon juice.
Ingredients
6 servings
Method
-
1
Start chicken broth
Add chicken with water, onion, carrots, celery, bay leaf and pepper grains in a large pot. Cook slowly and drain the foam.
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2
Gently cook chicken
Cook for a small heat for 60 to 70 minutes just below the boiling point until the meat is completely through at the base of the leg. Lift out chicken and let it cool down a little.
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3
Filter broth and dissolve meat
Pour broth through a fine sieve and put 1.8 l back in the pot. Remove skin and bones, pluck meat into bite-sized fibers and put aside covered.
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4
Cook rice in the broth
Boil the broth, add rice and 1 tsp salt and cook softly for 15 to 18 minutes in a small heat. Add chicken meat again in the last 3 minutes.
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5
Temperature the egg and lemon
Pull the pot from the stove. Beat the eggs in a large bowl and stir in lemon juice. Slowly add four cloves of hot broth.
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6
Tie the soup velvety
Slowly stir the tempered mixture into the pot. In a very small heat, heat for only 2 to 3 minutes, do not cook. Season with salt, pepper, other lemon juice and dill.
Kitchen know-how
Tips for Avgolemono chicken soup
Slowly align broth
Add several kellen broth in thin beam to the eggs and beat constantly. This temperature balance is the most important step.
Variations
How to adapt this recipe
Replace round grain rice with 150 g Kritharaki and cook in the broth according to the package. The noodles tighten more when standing.
Use 1.8 l of good chicken broth and 500 g of already cooked chicken meat. Start cooking rice and then bind as described.
Nutrition per serving
450kcal
25.0 gCarbohydrates
42.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Avgolemono chicken soup
Avgo means egg and lemoni lemon. The combination serves in Greek cuisine as a sauce or as a velvety bond for soups and stews.
The eggs were heated too fast or the soup cooked after stirring. Slow in the hot broth and take the pot from the stove.
The soup should taste clearly fresh, but not aggressively sour. Start with about 80 ml and season the rest of the juice after binding.
Yes, but only in small heat and under frequent stirring. The soup must not cook even when warmed up, otherwise the egg binding separates.
Round grain rice gives off some starch and fits particularly well to the velvety consistency. Long grain rice also works, but remains grainier.
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