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“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. Avgolemono usually starts with a chicken broth, so I boiled chicken (see tip How to… clean and boil a chicken) and in the chicken stock I prepared the soup.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook, sold on all Amazon stores.

Kopiaste and Kali Orexi,

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6 Comments on Avgolemono Soup

  1. Peter M says:

    I giggle when Greeks lament of cold weather!

    However, the Avgolemeno was made for days like these and it’s always best (as you did) made with real chicken stock (koto zoumo).

  2. Ivy says:

    I told my family today that I wrote about the cold and I told them that when they see it in Canada and Alaska they will be laughing at me, but still for us it is cold.

  3. […] broth away. We can use it to cook pasta or rice in it or make a nice chicken soup with rice, called Avgolemono (which means egg and […]

  4. […] Avgolemono Soup […]

  5. […] of our traditional soups is the Avgolemono (egg-lemon) soup, which is usually boiled rice in chicken broth and finished in an egg-lemon […]

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