Greek [ahv-goh-lem-uh-noh; Greek ahv-gaw-le-maw-naw] noun Greek Cookery. A soup or sauce made with beaten eggs, lemon juice, and usually chicken broth.
This is another recipe from my new soup cookbook, easy soups.
The hubs called with the usual inquiry, “What’s for dinner?” I didn’t know how to answer because I couldn’t pronounce the name of the soup!
Below is the original recipe. I doubled it for our family of four just so we could have some leftovers.
Here are a couple of observations:
Observation numero uno ~ some of the rice was crunchy. Yes, I know. I obviously did not let it cook long enough. After discussing with the family, we decided that orzo would be a better substitute so the next time I make it, I’m making it with orzo.
Observation numero dos, regarding the homemade croutons, um yeah. Something went awry. I don’t think the oil was hot enough or the bread wasn’t stale enough. After I cooked them in the stockpot in the oil, they got kind of soggy. I had to crisp them up by baking them in the oven. Next, time? I’m using store-bought croutons. Blasphemy, I know.
Chicken Avgolemono / Easy Soups pg 159
Cook & Prep Time: 55 minutes total – 20 minutes for prep / 30-35 minutes for cooking
You will need:
- a 7-quart stock pot
- chef’s knife
- a couple of mixing bowls
- a ladle
- measuring utensils
- various spoons and spatulas
6 cups (or 1.5 quarts) of chicken stock
1 roasted chicken from the deli section of grocery, remove skin and pull all meat from the bones.
1/2 cup of long-grain rice
Juice of 1 lemon
Salt and Pepper to taste
6 tablespoons of olive oil
4 whole garlic cloves, unpeeled & smashed
3 slices of stale white bread (3/4 inch thick, cut into 3/4 inch cubes)
Fresh flat-leaf parsley, chopped
Heat the stockpot to super hot, add the olive oil, and garlic cloves. When one cube sizzles and turns brown in 4 seconds, it’s time to add the bread cubes. Cook (stirring constantly) over medium heat for 2 minutes or until golden brown. Discard the garlic and drain the bread cubes on a paper towel.
In the same stockpot, keep heat on medium and add the chicken stock. Next add the rice and bring to a boil. Bring down to a simmer for 15 minutes or until the rice is tender.
Add the chicken until completely warmed through. I let it cook for about 15 minutes.
While the chicken is warming in the soup, whisk the eggs and the lemon juice together in a mixing bowl. Next, whisk a ladle of warm chicken stock into the egg/lemon mixture to thin and temper the eggs.
Bring the heat down to low and pour the egg/lemon/stock mixture into the stockpot while vigorously whisking (you don’t want to scramble the eggs). This will thicken the soup. Remove from heat.
Your soup is ready!
Serve in soup bowels and garnish with the croutons.
Avgolemono is a hearty, easy soup and I highly recommend giving it a try!