Classic Greek Soupa Avgolemono Recipe

2022-10-31

By Yiannis Chrysanthou

Greek Cuisine

Soup

Experience the comforting taste of traditional Greek soup with this recipe for Soupa Avgolemono. Made with a simple list of ingredients, it’s the perfect dish for any occasion. 

 A Nibble on the History of Greek Avgolemono soup

A traditional Greek soup that originated in the region of Attica, which includes Athens, the capital city of Greece.  The soup's origins can be traced back to Ancient Greece, where it was made with a similar recipe, but using fish instead of chicken.

How to make Soupa Avgolemono?

The soup is typically made with chicken broth, rice, and a lemon-egg mixture, which gives it a creamy and tangy flavor. The broth is first prepared with chicken, onion, and carrot and then combined with rice to create a thick and hearty base. The lemon-egg mixture is then added to this base, thickening the soup and giving it a bright, citrusy flavor.

 A Winter Greek Classic Soup

Soupa Avgolemono is a popular dish in Greece, particularly during the winter, due to its warming and comforting properties. It is often served as an appetizer or as a main course for lunch or dinner.

Vegetarian Friendly Greek Lemon Soup

  To replace the protein, you can use vegetable-based protein substitutes like plant-based chicken or chickpeas, and add vegetables such as mushrooms, eggplant, zucchini, or bell peppers for texture and flavor. 

Adding Spiciness to Chicken Soup with Egg-Lemon Sauce

To add spiciness, you can incorporate ingredients like red pepper flakes, chili powder, cayenne pepper, and jalapeño or chili peppers. Start with small amounts and adjust according to your preferred level of heat.

Wine Pairing

To pair with Soupa Avgolemono, you can consider Greek wines like Assyrtiko, a crisp white wine from Santorini, or Moschofilero, a fragrant white wine from the Peloponnese region. For red wine lovers, options like Agiorgitiko from Nemea or Xinomavro from Naoussa can provide a nice contrast to the soup's flavors. 

Pitfalls on Soupa Avglemono

 Egg-lemon sauce: Soupa Avgolemono is a Greek soup made with a broth, rice, and a thickened egg-lemon sauce. The challenge is getting the egg-lemon sauce just right. The sauce should be creamy and thick, but not lumpy or curdled. The key is to add the egg-lemon mixture slowly to the soup while stirring constantly to prevent the sauce from breaking.

 Broth: The broth used in Soupa Avgolemono is usually made with chicken or vegetable stock. The challenge is getting the right balance of flavors in the broth. The broth should be well-seasoned with salt and pepper, and it may benefit from the addition of herbs like thyme and bay leaves.

 Rice: Soupa Avgolemono is typically made with short-grain rice, such as Arborio or sushi rice. The challenge is cooking the rice properly. The rice should be tender and fluffy, but not mushy. It's important to keep an eye on the rice as it cooks and to add more broth if it starts to dry out.

 Serving: Soupa Avgolemono should be served hot, garnished with fresh herbs like dill or parsley. If the soup is too thick, you can thin it out with a bit of warm water. The soup can be stored in the refrigerator for a few days, but the egg-lemon sauce may separate when reheated. To reheat, warm the soup gently over low heat, stirring constantly.

Ingredients

• 1 whole chicken, cut into pieces

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1 bay leaf

• 1/2 cup of rice

• 3 eggs, separated

• 2 lemons, juiced

• 4 cups of chicken stock

• Salt and pepper to taste

• 1 tbsp of olive oil

Instructions

1. In a large pot, add the chicken pieces, onion, carrot, celery, bay leaf, salt and pepper. Cover with water and bring to a boil, then reduce heat and simmer for one hour.

2. Remove the chicken pieces and set aside. Strain the broth and return to the pot. Add the rice and bring to a boil.

3. In a separate bowl, whisk together the egg yolks and lemon juice. Slowly add a ladleful of hot broth to the egg mixture, whisking constantly to prevent curdling.

4. Gradually pour the egg mixture into the pot with the rice and broth, stirring constantly. Add the chicken pieces and simmer for an additional 10 minutes.

5. Serve hot with a drizzle of olive oil and a sprinkle of chopped parsley.

Preparation Time 20 min

Cook Time 40 min

Total time 1 hour

Nutrition Facts

Calories: 230

Fat: 11 g

Saturated Fat: 3 g

Carbohydrates: 16 g

Fiber: 1 g

Sugar: 1 g

Protein: 16 g

Regional Ingredients Variations of Soupa Avgolemono

Peloponnese, they may use orzo pasta instead of rice in the soup, and may add a bit of saffron for an extra zing, creating a dish known as "Avgolemono me Kritharaki".

Thessaly, they may use chicken instead of beef or lamb, and may add a mix of local greens such as spinach and dandelion to the soup, creating a dish known as "Kotosoupa me Avgolemono kai Horta".

Crete, they may use a mix of local cheeses, such as mizithra and kefalotyri, to create a creamy base for the soup, and may add a handful of local herbs, such as thyme and oregano, creating a dish known as "Avgolemono me Tyri kai Horta".

Northern Greece, they may use a mix of vegetables such as carrots, celery and potatoes, and may add a bit of tanginess with a few drops of vinegar, creating a dish known as "Avgolemono me Lachanika".

Aegean Islands, they may include small portions of lamb meat, along with carrots and onions, and add a bit of lemon zest for an extra flavor, creating a dish known as "Avgolemono Soupa me Arnaki kai Karota".

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