Avgolemono soup (egg-lemon) Greek

Name: Avgolemono soup (egg-lemon) Greek - Mariuca H.
Ingredients: thighs or chicken breast rice 3 eggs the juice of one lemon or 2 lemons to taste

Soups - Avgolemono soup (egg-lemon) Greek by Mariuca H. - Recipia

On a cooler evening, when I was craving something tangy and hearty, I made Greek lemon chicken soup – avgolemono – once again. I find it to be one of those recipes where you can easily juggle the quantities, depending on your mood or what you have in the fridge. I always keep it simple, without complications, to ensure it turns out as a soup, not a pilaf. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 45-50 minutes (depending on how quickly the chicken boils) Servings: 4-5 servings Difficulty: easy Recipe type: warm soup, for lunch or dinner Ingredients chicken thighs or breast (about 600-800 g, enough for 4-5 servings) round rice (50-80 g or to taste, not too much) 3 medium eggs juice of 1 lemon (or 2, if you prefer it tangier) salt and pepper to taste 1-2 bay leaves (optional) a little oil (1 tablespoon, optional) Maggi or other seasoning if you usually use it Preparation method 1. Place the chicken (thighs or breast, bone-in or boneless) in a large pot with cold water. Add salt to taste and put the pot over medium heat. 2. Let the chicken boil and skim off the foam as it forms. You can add 1-2 bay leaves for flavor if you're using them. 3. When the chicken is well cooked (about 30 minutes for thighs), remove it to a plate and let it cool slightly. 4. In the remaining water in the pot, add the rice. Use as much rice as you like, but not too much like for pilaf. The rice should just add consistency, not absorb all the soup. 5. Let the rice simmer on low heat until it softens, about 12-15 minutes. In the meantime, shred the cooked chicken off the bones into bite-sized pieces. 6. Return the shredded chicken to the pot over the rice and let it cook together for another 2-3 minutes. If you want, add a little oil now. 7. Turn off the heat. Let the soup sit for 5-10 minutes so it’s not too hot when you add the eggs. 8. Whisk the 3 eggs in a separate bowl. Slowly pour them into the soup while stirring continuously to prevent them from curdling. If you like, you can temper the eggs with a little hot soup first, but in the simple home version, I just pour them in while stirring well. 9. Add the lemon juice, stir, and taste. You can add more lemon if you want a tangier soup. 10. Adjust with salt, pepper, and a bit of Maggi if you usually add it, and you’re done. Why I make this recipe often I prepare it often because it’s quick, adaptable to whatever meat you have or how much you want to make, and I really enjoy the tangy flavor combined with the creamy texture from the eggs. You don’t even have to weigh everything precisely; it’s easy to do by eye. It’s also great when you want a warm meal without complications. Tips and variations Tips Let the soup cool slightly before adding the eggs. If it’s too hot, they might curdle quickly, and you won’t get the desired consistency. Don’t add too much rice, or the soup will become too thick and turn into a pilaf instead of a soup. When mixing in the eggs, do it steadily to prevent them from curdling. Substitutions You can use chicken breast if you don’t have thighs, but thighs yield a more flavorful soup. If you don’t have fresh lemons, bottled lemon juice works, but the flavor is less intense. Instead of bay leaves, sometimes I don’t add anything but salt and pepper, depending on my mood. Variations Some prefer to add a little carrot or celery to boil with the chicken, but in the classic avgolemono recipe, I stick to just meat and rice. You can make it tangier or milder with lemon juice, according to your preference. Serving ideas The soup is served hot, directly in bowls. It’s fine on its own without any additions, but some sprinkle freshly ground pepper on top at the end. It’s suitable as a main course or a hearty appetizer. Frequently asked questions 1. What type of rice is best for avgolemono soup? Round rice works best, as it binds easily and gives a pleasant texture to the soup. Do not use long-grain or parboiled rice; it’s not suitable. 2. Can I use only chicken breast? Yes, you can use only chicken breast, but the soup is tastier if you use thighs, as they have more fat and flavor. 3. Can it be made without eggs? Without eggs, it’s no longer avgolemono in the traditional sense. You can make just chicken soup with rice and lemon, but the texture won’t be as creamy. 4. If I add too much rice and it thickens, how can I fix the soup? You can thin it with a little hot water or chicken broth, then reheat briefly. Taste and adjust the salt and lemon again if you add more liquid. 5. Why did the eggs curdle in the soup? If the eggs curdled, it’s likely the soup was too hot when you added them, or you didn’t stir quickly enough. Nutritional values (estimates) One serving (without oil and with boneless chicken breast) has approximately: Calories: 210-250 kcal Protein: 20-25 g Fat: 7-10 g (depending on the chicken part used) Carbohydrates: 15-20 g (varies depending on how much rice you use) The soup is fairly balanced in protein and carbohydrates, with a moderate fat content. Storage and reheating Avgolemono soup can be stored in the refrigerator for up to 2 days, but the eggs in the composition may slightly change the texture upon reheating. It’s best to reheat on very low heat while stirring continuously to prevent curdling. I do not recommend freezing it, as the eggs do not maintain their texture after thawing. Serve fresh for the best taste and appearance.

Avgolemono soup (egg-lemon) Greek

Tags

Categories