So good. Required fields are marked *. The variations are not significant and often just have to do with the quantities of the ingredients or the spices added. What a delicious and comforting looking bowl of soup! While the chicken boils, some white foam will probably surface on the water. Eileen, I hope your dad likes this soup. Add the salt, the onion and bay leaves and bring to a very gentle simmer. )), +((!++(!!)+!!+!!+!!+!!+!!+!!+)+(!++(!!)+!!)+(!++(!!)+!!+!!+!!+!!+!!+!!)+(!+-(!!))+(!++(!!)+!!+!!)+(+!!)+(!++(!!)+!!+!!+!!+!!)+(!++(!!)+!!+!!)+(!++(!!)+!!+!!+!!+!!+!!))/+((!++(!!)+!!+)+(!++(!!)+!!+!!)+(!++(!!)+!!+!!+!!+!!+!!+!!+!!)+(!++(!!)+!!+!!+!!+!!+!!+!!+!!)+(+!!)+(+!!)+(!+-(!!))+(!+-(!!))+(!++(!!)+!!+!! It was great. While beating all the while, gradually add the lemon juice. It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. Here’s an easy step-by-step guide to making the egg-lemon sauce for your soup. Add the chicken, water, carrots, celery stalks, onion, bay leaves, black peppercorns, and salt to a large stockpot. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Push the chicken with your hands down to the bottom of the pan, add the onion, whole (and the carrot), pour in the water (the water should cover the chicken) and season. This post may contain affiliate links. Eggs and lemon don't freeze well. The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono. Enjoy! It works amazingly when you have the cold. This is the authentic recipe for Greek lemon chicken soup, a trademark dish that has nourished generations. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. I like to take my avgolemono soup into work the next day. You can cut up leftover Rotisserie Chicken to use in Lemon Chicken Soup, to make the recipe even quicker. When to put the rice into the soup ? Enjoy! This traditional Greek avgolemono soup has a heavenly creamy texture, and it’s non-dairy. Amount is based on available nutrient data. AUTHENTIC PASTITSIO – OUR BEST GREEK LASAGNA RECIPE, THE BEST SOUZOUKAKIA RECIPE: HOW TO MAKE GREEK MEATBALLS IN TOMATO SAUCE, OUR FAVOURITE GREEK BOUGATSA RECIPE – DELICIOUS CUSTARD PASTRIES, SPANAKOPITA – GREEK SPINACH AND FETA CHEESE PIE RECIPE, VIRTUAL GREECE: HOW TO VISIT GREECE FROM HOME, Heat a large pot filled 2/3rds with water, Add the whole chicken, the vegetables and the herbs and spices to the pot and simmer for 1 hour on low, remove the chicken and allow to cool and then shred the meat ( removing any skin and bones), add the rice and simmer a further 10 minutes, add the juice of both lemons and beat some more, add a large ladle of stock to the mixture and beat some more, pour this mixture back into the soup, stirring gently, ladle into bowls and add shredded chicken to the middle. Place on high heat, put the lid on and bring to the boil; turn the heat down and boil the chicken for about 1 hour and 15 minutes (the chicken is ready, when the meat can be removed easily from the bones). Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling … Traditional Greek avgolemono soup is perfect on a cold day/night. I am a trained Private Chef of almost 10 years. Add the egg lemon mixture to the soup pot and continue to whisk while adding. Whisk this quickly, you don't want to cook or curdle the egg. Yes, you take all the veggies out before serving. Thanks Chef John and oh I still think you did put too much lemon, juice of 1.5 - 2 lemons should be fine. Make Greek Lemon Chicken Soup as an alternative to Chicken Noodle Soup the next time you or someone in your family is feeling unwell. Thanks Stacey! I used it for the whole chicken and then the rice, mixed the egg, lemon, broth and spices and then poured back in with the chopped chicken. This is the classic way we make Greek chicken soup and I mean greeks in greece not the ones in NY. The only thing changed is I lowered the lemon amount and only used one egg. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Thanks so much! Yield: 8 Servings, Amount per serving: 217 calories, Calories: 217g, Carbohydrates: 23g, Protein: 16g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 1024mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2674g, Vitamin C: 17g, Calcium: 44g, Iron: 1g.