Avgolemeno Soup Recipe - How to Make Greek Lemon Chicken Rice Soup
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Learn how to make a Avgolemeno Soup recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Avgolemeno Soup recipe!
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Check out the recipe: www.allrecipes.com/Recipe/241873/Avgolemono-Soup/
Thank you. Love this soup. Had it for the first time at Souvla in SF on Hayes. I would seriously fly into SF for a day trip just for a bowl of Souvla's avgolemono soup. This is on my cooking list for this week. I have not had luck making this soup in the past, but I think with your recipe my luck is about to change.
I priced it out: about $15. It makes about 10 meals. There will be plenty of carrots, eggs, celery, and chicken left over. This price does assume that you have spices on hand, but they're a worth while investment if you don't.
Where ever you are... I hope you and your family are okay! Thank you for such a great recipe and the laughs! I love how you narrate! 😘
hello from Greece. You pronunciation of avgolemono αυγολέμονο is totally correct and your soup looks fantastic.
But NOT authentic!
NoComment NoName, no brain. You're a full circle!
his spelling is wrong. He writes "aygolemEno" in the title. A good effort overall though.
As a Greek this used to be my favorite soup during winter.Especially when made from grandma.I totally approve this recipe for being 100% accurate and looking very tasty.
F...FROM Grandma?!?!
Yiayia!!
When I was little I used to say YOYO instead of Yaya🤣🤣
Does anybody just watch food channels for the fun of it and not really cook them?
***** all the time, Cheyenne.
YES!! :D
@A TW Wow, so clever, tell me more.
sometimes I make almost exactly what they show in the video (depending on what I have on hand) but most of the time the wheels in my mind start churning and it gives me ideas to vamp up what I am already making
It's good for learning some of the important concepts of cooking. Even simple things like Chef John reminding us to taste for seasoning before finishing the dish are important. I think the closest I've come to cooking a Chef John recipe is making the honey sriracha sauce from the honey-sriracha wings episode. Otherwise, I'm far too lazy to cook most of these recipes lol.
'If you're not going to use fresh lemon juice for this don't even bother making the recipe' Amen to that! Great recipe Chef John! This is one of my many favourite Greek recipes. The lovely Greek I'm married to often makes this for us and it's so delicious. Bringing the Mediterranean into the kitchen. One of the best soups I've ever had 😍😍😍
Exactly only fresh lemon
A tip is to cook the chicken for about an hour, take it out and remove most of the meat.
Then transfer the bones and a litlle of the meat back to the broth and keep cooking a couple of hrs more. :)(for any recipe where you want a great broth AND use the meat)
Yay!! So excited to see a Greek recipe on your channel chef John!!! :) I have a couple of suggestions..One, you could also use pudding rice, it works quite well. Two, when you do the avgolemono you can beat the whites first with a spoon of cold water, then add the yokes, then add the lemon juice mixed with some cornstarch if you feel your soup is too watery, and finally temper the eggs. This makes for a fluffier avgolemono! Also, according to my grandma, you have to send kisses to the avgolemono when you temper it so the eggs won't get mad and split! Haha!! She always did that!
Your Yiayia is correct :)
May I ask what is "pudding" rice? Is it just a short grain variety that you use? I've never heard anyone refer to rice in this way, so I'm just curious. Thanks!
warming the lemons in the microwave will give you more juice when ya squash them! love this recipe!
Chef, freshly ground black pepper is a must for the avgolemono soup.
OH YAH!!! And plenty of it!! Lol.
Tasoula Adossidis, for some.
Every palate is different. That's why my sister in law's Yia yia's doesn't have a lot. Each person adds his or her own. I add tons and so does a lot of the family, but some don't.
Great comment! Respectful as comments should be
A lil pinch of dill goes a long ways also.
As always, come for the food, stay for the humor. and a pinch of cayenne. Keeping it real Chef John, Keeping it real.
In 1973, I was with my parents (at age 12-ish) living outside of Tabriz, Iran, where my Dad worked as an advisor building an agricultural college. During the winter the snow was several feet deep, but my mom made this "Greek Lemon Rice Soup" on a kerosene heater/stove. Best soup ever! Memories...
If anyone is watching this now, and is debating on making it, do me a favour and just do it! I've made this about 5 times now, and every time it surprises me with how amazing it is!
My favourite soup ever! You made it almost like my grandmother's! I like to add black pepper on top when it's really cold outside! Next time she makes it i will also call it Avgooooooooooooooooolemono soup ....
Your humor always makes my day chef Jon.
frogbeergolfgolf The oh-so-cheesy jokes are hilarious. It's also fun to guess when he's going to add the cayenne, cos you know he sneaks it into almost all the dishes somewhere.
2 tips from a Greek :) you can put the onion from the beggining to make it "sweat" with the olil and after to boil the chicken in it :) and the 2nd is a plus for u cause u used arborio which in my opinion is a lot better than the "originial" karolina rice that most people made it here in Greece :) also great that u used only the meat of the chicken so no bones will destroy the soup :) epic video well done :)
Can't believe I'm correcting a Greek on cooking but you want to leave the chicken carcass in any good chicken soup
Arnold Layne yeah of course my friend and it gives more taste for sure... but i broke 1 and a half teeth so i have almost 2 good reasons to say that only meat is better :P hehe
Giorgio JK haha makes perfect sense then, nice one lol
Giorgio JK
You broke 1 and a half teeth? You should learn to properly strain your soups for bones...
TheMeslava*
I think it was Beethoven who said that "Only the pure in heart can make good soup..."
Dunno if that's true.
I had never heard of this soup before. It looks great; simple, and delicious.
I would be willing to bet that at least once in his life, Socrates also said "Mmm, that's good soup." :)
Wouldnt it be so sad if he didnt? I mean how sad is your life if you never tastes a great soup :'(
Love avgolemono soup.. My popou makes it all the time! Mmm!
Pappou
You made this look so easy. Greek cooking is often tricky, it really separates the men from the boys.
Made this for my family to a T. They all have the flu. My son just puked his guts out and after he was done puking he came and ate a full bowl full of this soup. Im greek and i haven't even tasted it this good before. This is the real deal. My wife will eat it once she stops being sick. It took me all day to make this but totally easy and so worth it. I can freeze the rest as well.
Thank you so much for this. AMAZING 10/10
One of the greatest soups, glad you made a video on it, well done
I worked for a Greek family looking after their kid in the UK, and the mum would get me to make this every week, literally to the letter of your recipe! So great to have it again! Especially now it's cold season.
To be honest we (greeks) dont usually put celery but overall its a good recipe!! Good job
My greek grandmother (RIP) used no celery or carrots...only onions.
Probably tastes better with all three
Mirepoix (2 parts onion, 1 part carrot, one part celery) is always really good in broths; the sweetness and aromatic flavors of the carrots, the subtle bitterness and earthy undertones of the celery, and the slightly umami and spice of onion is always wonderful
Seeing this inticed me to make a pot last week...Onion, bonelss chicken breast, 4 eggs, half and half, 5 small lemons and orzo...It was delicious. :)
Eh, it's only for the stock, so it's not that different.
Greek here, thank you for sharing and keeping it original enough. Love your recipes!
Top 5 easily, I love this Dish. I went out with a Greek Woman many years ago and she made this. She used Turkey in hers and didn't add any of the Meat. I have been making it for over 20 Years now and I always add in the Meat. Great Dish Chef John!!
I miss getting this at the many Greek diners in NY. Was an all time favorite.
How to make Greek food:
Step 1: make food
Step 2: squeeze a lemon over it.
not many recipes have lemons
My mom and I have been watching for well over 6 years now, so it's about time that I submit a food wish. My mom was wondering if you could make hush puppies! I think I'll save my own food wish for the future ;D
This looks fantastic!
Oh you're on foodtube!
And hiding here in the corner is Donal...................:) Awesome how we all learn from each other in our quest for delicious food.
Thank you Chef,
Great tasty recipe.
...
On my third time I ve made this soup I ve added some raw sweet corns to it , about a cup together with the rice.
... I know it is not the original recipe but I like trying out new ideas....
Anyhow, it did something amazing with the soup.
...
It is a wonderful soup that is a common comfort food for us in Greece! Perfect for rainy days and cold winter nights. Also it can be made with fish, such as red snapper, albeit you need to add the fish later.
Oh man, the Greek cuisine's remedy potion, this is good stuff. I do exactly the same with avgolemono: I cook the entire chicken all the way through and right before the end, I clean it up and throw only the meat back in. People are really adamant about keeping the entire chicken intact, but after cooking it for 2 hours or so, I really don't see how it makes it any better. Also, we do add the onion in the beginning but I will try it your way next time, frying the onions a little sounds kind of yummy.
Just made this last night. AvgolemoYES
I just made it & it was awsome !! thank you sooo much .
Impressed Chef John! A pretty faithful recipe for one of my absolute favourite dishes. My yiayia usually beats the hell out of the tempered eggs which gives a slightly frothy and foamy texture.
I love this soup! It reminds me of a Filipino soup we make, arroz caldo. Though, we use a chicken and ginger broth instead. And the lemon or calamansi is added at the end to taste, and I LOVE it lemony. We do add eggs sometimes, but it's boiled and sometimes use quail eggs.
Thanks chef, will definitely have to make this soon. Like today soon!
Broke-ass grad student here: does this reheat well? The eggs have me worried.
Yes, it reheats just fine. The eggs won't curdle. Unless you didn't temper them right in the first place, in which case they will curdle the very moment you drop them in the soup.
KanyeIsOkay IGuess Absolutely! When I am not feeling well I cook this so that I have something light that I can quickly warm up. Its very good on a budget too
check out his sopa de ajo video if you need very cheap, delicious food!
ya just dont boil it hard and you will be fine.
I grown up with this soup and my greek grandmother of 83 years still makes this soup every week. It's a base for so many other delicious soups. In greek we call this dish you made there simply "chicken soup".
Ναι αλλα το αυγολεμονο το χρησιμοποιουμε σε διαφορες σουπες αλλα κ αλλα φαγητα.
It's referred to both ways, depends on who you speak to. More or less, the professional name for it would be avgolemono, and the simple version is, as you said, chicken soup(kotosoupa)
That's exactly what I meant with "a base for other soups". For instance Γιουβαρλάκια or even μαγειρίτσα where avgolemono is also being used.
@@VictoriaKarma91 Yia soupes mono kotosoupa kai psarosoupa.Soupa prepi nane aspri.
hi from Greece and especially from Zakinthos island that we eat it a lot in the winner ,a small advice to taste even better you can mix beef meat with chicken !!!!
protip for squeezing juice out of lemons, limes, oranges, any citrus etc: roll the lemon between the table and your palm for a few seconds! it'll pop a bunch of those little juice pockets and you'll get like twice the juice!
I've been following you for a long time and it's so nice seeing you interested in our cuisine! Also saw your chicken and potatos recipe and you did a great job! Thanks chef john you're awesome, also keep rocking the cayenne!
That tempering the eggs tip was my favourite part of the video. I can't believe I never knew about that technique.
***** in greece its a quite common technique and we use it in many recipes. it produces rich soups and delicious silky sauces
sasia467 Thanks! Such a cool technique, I can't wait to try it.
***** That is a classical Turkish method called 'terbiye'
+wireight In every Greek dish a Turk will appear saying that the recipe is Turkish. If I understand well, before Turkish tribes come to the Mediterranean area (1000 AD) Greeks were eating stones!
Gio645 Last time I checked, Greeks were still eating stones :v
Thank you, Chef John. I ate this soup at a restaurant and fell in love with it. I came back to the restaurant many times after and each time I ordered this soup and their port was quite lovely, which made an excellent dessert with the right amount of contrast with the lemony taste from the soup. I will make this soup for sure with your world class recipe.
Made lemon rice soup for the first time today using your recipe. PHENOMENAL! Thank you, good sir!
I'm quite amazed on how accurate this recipe is!Aside from the rice,where in Greece we use a type called Carolina (it is preety much like Arborio),this recipe is VERY accurate! Just one small tip from a Greek cook,in case you are afraid that those eggs will scramble,you can use only the yolks and lemon,and use some cornstarch in there,and continue with the tempering process Chef John displayed here :)
Ahhhh! I love this soup so much. I believe this breakfast joint (Bill's Cafe) in my area sells something like this. (I'm assuming it is because it's called Greek Lemon soup). Definitely one of my fave soups next to clam chowder ;D thanks Chef John!
Me when I discovered this channel: GOOOOOOOOOOOOOOOOOOOAAAAAAAAALL
Made this yesterday my husband ate 3 bowls for supper and then wanted some more for a bedtime snack! It’s fantastic! Thanks for another great recipe!
So great that ChefJohn made such a video! So here are a few tips from a Greek and a cook...This recipe is considered a traditional comfort food here in Greece. It is most often refered to as "the best flu remedy" (along with tripe soup which is considered the best hangover remedy). Almost all households know how to cook this. A word of caution at the end! DONT try to cook the whole pot after you dump the meat in. It is already cooked and the soup is already piping hot so the chicken only needs to warm up. Take it off the stove top and let it sit for 5mins. If you try to cook it a bit further, even on low, you risk coagulating the eggs and ending in some egg-white strings forming in the soup. Also try to use the darker meat of the legs in the soup(they are more tender, but then again its down to preference, i use everything) and make sure when you boil the chicken you have cleaned the carcass well from the inside(or have the butcher do it) so that there is no coagulated blood and organ leftovers. Not that it affects the taste but they tend to dissolve in the soup and you find black specs in it. ...other than that i just had this 2 days ago and its great now that winter is coming(i know... the pun is lame...)
As I am from Greek Cypriot heritage, this was a delight to find Chef John!
I make this in a less 'soup' way by not adding as much water and it is just a scrum my. You have reminded me that I have not made this in a while..
thank you
Everytime I search for recipes, you always show up... And never fail me! 😄
Greeks eat this soup when they are ill (especially)
So I am Greek and I make mine in a similar way. Though, over the years, I have modified it to the point where some Greeks might slap me, but I LOVE it. I do most everything he does, but I cook my broth for longer AND keep the chicken. I cook the broth for about 2 hours and then add additional (breasts or thighs) and cook it for about 1.5 hours more. That is the chicken I save to shred and put back into the soup. I also use a lot of carrots that I put in later in the process (along with celery, onions, dill, parsnip and other stock veggies). I personally like rice over orzo and for me, any rice will do. I will use Uncle Bens or anything similar and cook it until they split (about a 1/2 hour). I take everything out and cut up the carrots and shred the chicken when it cools. I put together the avgolemono and do what he does here. I then add back in the shredded chicken and carrots and then the thing most Greeks probably wouldn't do. I add a good amount of dill to the soup. My version of the soup is much chunkier than the traditional style and of course the dill... Don't knock it til you try it. Soooo good.
just subbed!! you're funny and made it look so easy
Now that is a delicious soup. I love soup with rice
Chef John, do you remember the old Salmagundi Soup Company, on Geary St., in SF? I think they had a restaurant in the financial district, too.
Avgolemeno was my favorite of their many offerings. This recipe is a must-do, for me!
Love your commentary! AvGOOOOOALemeno FTW 😁
Hello from Cyprus! Great job Chef John.
No, it's not. You probably mean Michalis.
Every dish I eat and like , I go to youtube find the recipe. And coincidentally, every recipe I look for on TH-cam, food wishes has it. Thank you Chef John
Oh man, it's just perfect! Here in Greece we eat it a lot especially in winter. My grandmother makes it and it's absolutely fantastic.
I am unable to think of anything witty to say... sorry.
Your videos are great. This is the food that people actually eat and enjoy. The FRU=FRU platters presented on the IRON CHEF SHOW aren't the best tasting dishes. Grinding a fish in a blender to make fish flavored ice cream is not my concept of good tasting food.
david
Chef John, in my opinion you are taking off on your recipes. They have become excessively professional, and I love it, but it has definitely become hard to keep up with. Throw in some recipes for the common man here and there! love you man
=D dude they are pretty easy... + he has more instructions in blog post ... its helpful to see how much of ingrdients is needed i usually half them..
"We can shred it or chop it or cube it or dice it
and put it into the soup in the end."
2:38
The late George Carlin used to use rythmic phrases like that. Thanks for reminding me Chef.
Btw. I'm cooking the soup for the 3rd time. The recipe is real good, you can trust me, I'm Greek.
Then again, don't trust me, I'm Greek.
I buy the rotisserie chicken from store. Debone the meat, cut it up, and set aside. Then boil all the bones along with some mirapois veggies, strain after cooking for about 1 hr. This makes a wonderful broth. Then proceed with your Avgolemeno.
You’re so funny I can’t believe you haven’t got a network show.You must be a local regular on some SF regional program. Have you ever done a video for cassoulet? Just found it-Nevermind.
My wife who is Albanian made a lemon rice soup using Turkey from our Thanksgiving dinner the next day and OH MY GOD unbelievable
Greek cook here with some tips:
1. Use vermicelli instead of rice (add it 4-5 minutes before you finish it up)
2. eat with feta cheese and fresh baked bread.
A frugal alternative is to take the chicken out after an hour, scrape the meat off the then return the stripped carcass to the stock for the remaining three hours. Best of both worlds. Or that's how my mum does it anyway. 😊 Great recipe! 👌
Final color tells me that is the right one, seems like Greek but i never add onion, depend of the cookman! Very nice execute. Remember pals 4:40 is the critical point.
Nice job buddy! My Papou would be proud! I like your ending about the soccer... hilarious!
I can't wait to try this! I attempted this recipe once before but didn't temper the eggs, the texture was horrid.
I use an electric hand mixer-mixing constantly. First of all. I whip up the egg whites. Then, I add the yokes, followed by a little water and lemon juice. Then, I, slowly, add the hot broth. Keeps the texture very smooth. The hot broth cooks the egg, without curdling.
"Why are those yolks so orange" Did you mean why are they so black and blue? That is how I saw them. #thatdress
as a Greek away from home, this brought back very nice memories! thank you sir!
A shake or two of Lemon Pepper & a little pinch of fresh Dill... you're welcome!
Oh my goodness. That was an amazing dinner! There were a couple things I did a little different, but mostly I followed your recipe. 5 stars!
kotosoupa avgolemono... "chickensoup lemonegg" is how we call this soup ;)
Dude add a little more rice and you have my mothers exact recipe for chicken soup.. Nice
my mom worked at cyprus for 10 years!! sje came back and made this amd a bunch of greek dishes that she cooked amd learned there. I really miss this now tht Im living by myself thanks for this!
Woah! Is there no cayenne in this or am I crazy and miss it...? Lol
He probably forgot on camera so off-camera he was like " this is missing something?.." Then cracked a cheesy joke and added a 'pinch' of cayenne. :3
Girl! 4:30 he put the cayenne in the eggs! Lol
Chef John ! Thanks for such an excellent recipe. I utilize elements and techniques from this video and incorporated them into a soup that I make for the love of my life, Paula Fay. She loves it extremely tart. To see the smile on her face and joy that she exhibits is so great. Thanks again and I hope to learn more from your blog and channel.
One of my favorite soups along with its tamer, more standard cousin, chicken noodle, and the vegan friendly, country vegetable, which gets its acidic quality from the tomatoes.
I love Chef John's recipe, because it can be tricky as he explained when you add the sauce to the base. This is a very healthy soup used by Greek grandmothers as a panacea. It boosts protein, vitamin C, and other essential minerals. It also increases our happiness factor by a few notches during the cold and dark winter months. If you are not calorie-conscious, I would also recommend some fresh bread and feta cheese on a side plate, which is a staple supplement in most Greek family homes.
Tip: have your grandma make this. For some reason some foods taste much better when grandmas make them and this is one of those foods.
That's because grandmas have a secret ingredient they use in all their cooking: granny love.
Absolutely not. My grandma was the worst cook that I ever met.
You see his face at around 4:26 minutes in the egg mixing bowl's reflection
I know I can count on Greek recipes if I'm craving chicken and lemon
This will be perfect for a cold and windy spring day🥣
Cheated when I made this tonight to save time. In lieu of boiling a whole chicken, I just used prepared chicken stock, water, and extra chicken bullion to enhance the flavor. Added in a lemon pepper rotisserie chicken from the grocery store. Absolutely amazing!
Hi Chef John,
Revisiting this video, once again.
Is it key to cook the rice from raw in the soup? Could left over rice be used as a substitute?
Been watching your channel for a decade plus and so appreciate your dedication.
Thank you
It looks great! Very inspiring! I cant wait to try it! Thank you for your joyfull channel!
Congratulations!
This was an improved avgolemono soupe which in Greece we also call it 'kotosoupa' chicken-soup.
If anyone wants a more creamy texture of avgolemono execute it as following: whip the egg whites into a soft meringue when it's nice and fluffy whip in the egg yolks and the meringue will get a nice yellowish colour. Proceed with tampering the mixture as Chef demonstrates and there you have it, a great creamy avgolemono sauce on top of your soup. I highly recommend this way it makes a difference.
That is proper chicken broth, better than supermarket chicken broth
I ate this at an old family owned Greek restaurant once and my soup was full of eggshells. I complained and the manager actually told me that the cook cracks 80 eggs to make that soup, how can it be expected for the soup to be shell free?? I couldn't believe my ears. Needless to say I never went back there but damn that soup was good until I started crunching on shells.
Chef! I made it two nights ago. My Girlfriend and I love it! Top result! Thank you!
I really wanted to make this, but then I made cheesy potatoes. I give this recipe a 9/10.
The eggs got scrambled when they were beaten and wisked.
One of my favorite soups ever. Have tried it with orzo, not rice, but would love to try it with arborio. Thanks!
my dad and i have had this from greek restaurants many times over the years but i made this and it was the best either of us have ever had. thanks chef john.
Oh, chef! This is one my most favourite recipes! I am Greek and live in Greece and I honestly smiled at the mere sight of the title of this video! A small correction, it is avgolemono and not avgolemeno! Also, we usually just put the chicken along with a whole onion, a whole medium sized tomato, a couple of medium sized potatoes, 3-4 carrots and some celery. We don't saute the onion separately! Most people, here in Greece, usually take out the vegetebales along with the meat and serve them on a separate platter but I like blending the vegetables in with the avgolemono and make my soup super rich and creamy! Love your recipes! Thank you!