“Avgolemono” is a traditional Greek chicken rice soup but in short we always refer to it as “Avgolemono”. A whole chicken is usually boiled to accompany the soup but also to take the broth and cook the rice in it. It is then thickened to a creamy consistency by the addition of avgolemono sauce (literally meaning eggs and lemon juice).
When the avgolemono is added, the soup thickens after a while because of the animal fat contained in the dish (chicken broth). However, if you are cooking something lean i.e. chicken without the skin on, fish, turkey or chicken mince, if you want the sauce to thicken you must add a couple tablespoons of olive oil while cooking.
Today it was a rather cold day here in Athens 2 – 8o C (35 – 46 F), so it was a good opportunity to make some soup. As avgolemono always starts with a chicken broth, I boiled chicken to make the soup (see tip How to… clean and boil a chicken).
Chicken Avgolemono Soup
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
1 cup carolina or other short grained rice suitable for soups
1 kilo (2.20 lbs) chicken with skin and bones on
10 cups water
1 tbsp olive oil (optional)
Freshly grated black pepper
For Avgolemono Sauce:
1/2 cup lemon juice (add more or less depending on your taste)
1 cup broth
- Clean and wash chicken. Put it in a sauce pan and add enough water to cover it. When it starts to boil, remove any froth with a slit spoon and continue till the water is clean.
- Add salt, reduce heat and cook until the chicken is very tender, about half an hour.
- Remove chicken, add rice and cook for 20 minutes.
- Finish with the avgolemono sauce. (See detailed instructions here)
- Serve hot with freshly grated black pepper.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,