This delicious and hearty Greek chicken soup is silky and amazing but the beautiful color and texture comes from eggs instead of cream. It’s probably the most famous Greek soup, and the name translates to “egg-lemon”. My mom would make this for me all the time, especially whenever I was under the weather; I call it Greek medicine. Words can’t describe how much I love this soup, so I hope you get to try the recipe, and let me know if it’s already a favorite of yours. The recipe just so happens to be from the my book, so if you have a copy, crack it open and bake along with me!
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Zeomega your family
This looks really good. I order at our local Greek Restraunt the "Lemon Rice Soup". Would this be the same thing ass that only better because it's homemade? Greek food is my all-time favorite food. I love lamb, sadly my wife won't eat it so I usually just order it out. Italian food is a close second, but Greek food comes first. Being Irish, Scottish, English, and German you would not think I'd like it so much but it's the best food out there in my opinion.
Looks delicious :))
I've never heard of this, and i loooove soup and citrus! Thanks for the recipe!
Delicious ❤❤????
❤???????????????????????????????????? η αγαπημένη μου σουπα
I cannot wait to try this!
My favorite too but I never made it this way. My Yia-Yia use to make this when I was young and she also did one with fish. Do you know the one with fish in it? Would love to know how to make it.
This is my go-to feel better comfort soup! But I have a way different technique. I start my risotto style, sauteeing celery and onion until soft then lightly toast arrborio, then add the stalk and cook until soft, then I beat the whole egg with lemon, temper the stock in then add the custardy liquid to the pot and add the chicken chunks to heat through and finish. Either way, delicious!
Hello from Athens Greece! Love your recipes John. I have tried quite a few with great success. Being Greek I make this soup very often. The only difference is that I pour the lemon into the beaten eggs and then temper the mixture before adding it to the soup so that the egg won't curdle. There's also a characteristic sound Greeks make while pouring the eggs into the soup (something like a kiss ????????)
I love this soup too! Not sure if you have a video on how to make lamb shanks? Maybe with tomato sauce. ? Or chicken gyros?
Looks delicious!! Thank you for the recipe!!
John, you're going to understand what I'm saying here. First off, my favorite soup. Nothing compares. I have to say, you had me disappointed and crinching a bit when you used the knife for the chicken. Always shred. Unless you have to have to for a piece or two. When you switched to how your mom does it, I relaxed. I don't know why. It's just a whole other world when you shred. I temper my avgolemono in the bowl. When I'm almost done whipping (after the egg yolks and the lemon – I add lemon after the yolk) I come in with dribbles of the broth, even some rice (the starch from the rice at that point keeps the froth from separating too soon after, does that make sense?). I love your description of the soup and the why of the hand pulling the chicken. So glad you shared this recipe. Yas ta heria sas!
OMG I luv this!!!
LOVE Greek cuisine! ???????? Thanks for sharing this with us. ????????
This is similar to our Filipino dish called Arroz Caldo (rice porridge) but we use sticky rice instead. Looks yummy!
fellow Greek here!!!???????????????????????????????????????? I love your videos but I have to say that you did the avgolemono part SOOO BAD! the whole point of the avgolemono is to not have cooked egg in your soup. so here is how you do it:
1) separate the eggs as you did
2) mix the whites as you did in a bowl ( my granny did it with a whisk by hand)
3) put the yolks in the bowl and mix again
4) then put the lemon in the mixture
and SLOWELY the broth that you made while mixing it ( this is a 2 persons job) – (about the broth: when the soup is ready you take as much broth as you can out and you wait a little bit to cool down)
5) after you mixed it and you are sure that you don't have any cooked egg in it you pour this in the soup SLOWELY AND YOU DONT MIX IT again — you just move the pot back and forth in sercular motions till the mixture covers all the soup.
I hope this helps and you do the soup again with the authentic right version!❤❤
My daughter loves this soup, in the cold winter we eat it 2x month!
I first had avgolemono as a sauce on broiled fish at a Greek restaurant. I love lemon and I like eggs, so it's a perfect pairing for me.
This soup is excellent. True: in the meantime, you can do some important things while the soup cooks itself: 1. Write a letter to the person that you always loved. 2. Organize a regime change in middle East. 3. Clean up any blood stains from your favourite hobby. 4. Play some russian roulette to kill your time. 5. Make some pranks in IRS that you always had in your dirty mind. 6. Prepare the dishes for the guests that they are roped at the table.
P.S. At the cook: this soup is great great great. I mean, it is a colorful melody in the mouth. The sourness, the aromas, the omame taste of poultry, everything is fine with it. Thanks for sharing.
My most Favorite soup in the world! Thank you for your recipe!
Those goodies that get strained out of the pot are not "junk"…I let the contents of the strainer cool, then I place those vegetables in a baggie and freeze. Delicious to use in the next gravy, just blend them in the baby food jar of your blender or similar smaller appliance, add to your gravy when you add the flour to cook down, and proceed from there. Soup looks delish…will give it a try.
Where is the recipe listed?
Love your videos. Makes home cooks feel empowered to make tasty meals!
I blend some of the lemon juice with the eggs and half a ladle full of rice from the soup for about a minute. (I add extra rice to the recipe to compensate.)
The starches in the rice break up the protein in the egg so it won’t curdle on contact with the hot soup. And it requires almost no stirring to incorporate.
My recipe makes a bit more than yours. I usually use 4 whole eggs and two egg yolks. I find using just whole eggs makes the soup a bit too sulfurous. The whites are rich in sulfur but the yolks don’t have much.
Looks delicious……you should show the kids eating it.
Yes!!! My fave soup, and scratch is THE way to do it. It is always a crowd pleaser, and it isn't difficult. Plus it makes a ton of leftovers. I keep my rice on the side because some in my fam like it with more broth, some like it with more rice.
We’ll done, John! Just like mine! Axios ????
This is my absolute favorite soup!. There was a Greek diner by me that used to have this and whenever I was feeling ill nothing perked me up and healed me up like the soup I'm so happy someone has a recipe for it that looks very similar to their recipe that they used at the diner. ❤
I stumbled upon a recipe for chicken with Avgolemono sauce years ago – tho it uses dill instead of oregano. It's my son's favorite dish. I didn't realize it was based on a famous soup. Can't wait to try this recipe. Thanks so much for sharing.