How to Make Avegolemeno Soup

Recipe and Culinary Tips to MakeThick, Greek Chicken Soup

Nov 25, 2008 Brian Smith

Avgolemeno (egg and lemon) soup has origins in Greece, and is made by thickening a chicken stock with egg yolks and lemon juice.

This thick and velvety soup is nutritious, easy to make, and has many variations. Traditionally, this soup contained lamb and pasta or rice, and helped nourish the herders in ancient Greece. Today, it usually consists of chicken and rice, and has many similarities to an American chicken-noodle soup. The following is my own variation:

To begin with gather the following ingredients:

  • 12 Ounces Cooked Chicken Breast (Medium Dice)
  • 2 Small Carrots (Peeled, Small Dice)
  • 1 White Onion (Peeled, Small Dice)
  • 2 Celery Stalks (Small Dice)
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons of All Purpose Flour
  • 1 Teaspoon Salt
  • Freshly Ground Pepper (To Taste)
  • 1 Quart Chicken Stock
  • ¼ Cup Israeli Couscous
  • 1 Egg Yolk
  • 3 Tablespoons Lemon Juice

Directions:

  1. Heat a medium soup pot over medium-high heat. Add the olive oil and butter, and allow the butter to melt (1-2 minutes). Add the carrots, onion, and celery, and cook, stirring occasionally, until the onions are translucent (5-7 minutes).
  2. Add the all purpose flour, stirring constantly, and cook for 2-3 minutes. This process creates a roux. Use caution at this point because the roux and vegetables will easily scorch. Gently stir in the chicken stock and bring the soup to a light simmer.
  3. Add the cooked chicken and taste the soup. There should be no flour flavor and a strong chicken taste. Season with salt and pepper according to taste. If using a commercial chicken stock, then remember that many commercial stocks already have a high sodium content. Adjust accordingly.
  4. Add the Israeli couscous and continue simmering until the couscous becomes tender (5-7 minutes).
  5. In a separate mixing bowl, whisk the egg yolk and the lemon juice together. This mixture is called a liaison and is used to thicken a soup or sauce.
  6. Remove the soup from the heat. While whisking the egg mixture, slowly add the hot soup using a ladle until the egg mixture is the same temperature as the hot soup. Add the hot soup slowly or the egg will cook too fast and curdle. This will ruin the texture of the soup. Once the egg mixture is properly heated, whisk it into the remaining soup. Bring back to a simmer and serve.

Tips:

Cooked and diced chicken breast is available at any supermarket. However, keep in mind that these prepared products are extremely high in sodium. An alternative would be to cook a raw chicken breast in a 350 F oven until firm to the touch (20-25 minutes). Cook, dice, and add to the soup.

Cool the soup down as quickly as possible or the couscous will absorb the liquid and over thicken the soup. This can be done by placing the soup in the refrigerator, uncovered until it has cooled.

Variations:

  • Substitute ¼ cup of cooked long grain rice for the couscous.
  • Substitute ¼ cup of vermicelli pasta broken into 1 inch pieces for the couscous.
  • Substitute 12 ounces of cooked, shredded lamb meat for the chicken. The best meat for this variation is the shoulder or lamb shank of the lamb. Prepare as you would a raw piece of chicken and then pull from the bone if using a shank portion.
  • Substitute 8 ounces of cooked white fish, such as halibut steaks, for the chicken. Add the fish after you whisk in the heated egg mixture.
  • Add grounder coriander and cumin for a spicier version.

Try any combination of the above variations to create your own style avgolemeno soup.

The copyright of the article How to Make Avegolemeno Soup in Recipes is owned by Brian Smith. Permission to republish How to Make Avegolemeno Soup in print or online must be granted by the author in writing.
What do you think about this article?
NOTE: Because you are not a Suite101 member, your comment will be moderated before it is viewable.
post your comment
What is 6+2?