Homemade Greek Avgolemono Soup Recipe

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This incredible Greek avgolemono soup is loaded with chicken, rice, vegetables, and lemon flavor for the ultimate comfort food. This is a family favorite and is in my regular recipe-making rotation throughout those cool fall and winter months. PRINT OUT THE RECIPE AT: Ingredient for this recipe: For the Stock: • 1 whole roasting chicken • 1 roughly chopped yellow onion • 2 roughly chopped carrots • 2 roughly chopped celery stalks • 2 garlic cloves • 2 bay leaves • 4 sprigs of parsley For the Soup: • 1 gallon chicken stock • 1 ½ cups short-grain rice • 1/2 peeled and small diced red onion • 2 small diced leeks • 2 peeled and small diced carrots • 2 peeled and small diced celery stalks • 2 finely minced garlic cloves • 3 egg yolks • 1 egg • juice and zest of 2 lemons • salt and pepper to taste .

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26 COMMENTS

  1. Absolutely love that you posted this because we’re all eating more Mediterranean. I hate to call it a diet as it isn’t, but eating healthier and incorporating a lot of grains like Farro, more fruits and vegetables and less red meats. We all seem to be happy about it.

  2. I’m just a trail cook, so I wouldn’t tell a chef how to cook. But, there might be another trail cook or two out there who watched their Grandmas or Moms as they cooked. This is to them.

    I would have cleaned that chicken, collected any giblets left in there by a forgetful butcher, cut off the wings, tied the legs together, patted it dry, rubbed it with extra virgin olive oil (EVOO), salted its hide, and roasted that sucker. After a meal or three, I would have collected up the carcass and all those spare parts, sawed the leg bones in two on about a 45 degree slant and put everything that was chicken into a fine mesh bag. Everything vegetable that you added, I would put into another fine mesh bag, maybe adding a few more cloves of smashed garlic in case there’s a witch or vampire nearby. Into a two (2) gallon stockpot, I would add about 1/2 cup of cider vinegar, 1 1/2 gallons of water, and a Tbsp of salt.

    After a couple hours of simmering, I would carefully remove the bags of goodies into bowls, tear apart chicken pieces, return meat to the broth, and toss the rest. The veggie pieces could go right back into the broth, or be blenderized before going back into that scrumptious broth. There’s likely a gallon and a half of rich broth hanging around in there. With that – making excellent soup is simply a matter of refrigerator clean out.

    Almost any food added to that broth, will be three or four steps beyond wonderful. But, I would add rice and some lemon.
    Courtesy of Half Vast Flying

  3. Thank you so much Chef Billy. I love soup but have never heard of this one. Definitely will be making it. We are in a deep freeze here in Calgary so a hearty bowl of soup is a must. P.S. If anybody else says ‘it’s a dry cold’ – well, I’ll just leave you with that 🤣🤣☃️

  4. I love that you cheer us on to try your recipes. But I really like how you teach how to make the recipes. The step by step and explanation on why or why not is amazing. You make trying this recipe easy to follow, so thank you so much for sharing. 👍🏼👍🏼 also it make me come back for more recipes 👏🏼👏🏼👍🏼👍🏼

  5. Being Greek this is my comfort food. I make small batches in half hour if I need to but usually make a big pot and it eat it all within 2-3 days. I make roughly 2 gallons with 2 cups of rice, 6 eggs and one cup of lemon. I usually add a couple more lemons after it's done.

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