How to Make Greek Avgolemono Chicken Soup - Recipe by Diane Kochilas

Avgolemono is one of the best-known Greek soups. Here's a twist on the classic, with a touch of Greek saffron, called Krokos Kozani. This Greek recipe for Avgolemono Chicken Soup is from my PBS cooking show, My Greek Table. To find some of the artisinal Greek products you'll need to make this, visit my online shop, where you'll discover a host of lovingly curated Greek ingredients: www.dianekochilas.com/e-shop
Ingredients:
3 quarts chicken stock preferably homemade
3 cups cooked chicken
1/2 teaspoon saffron threads
Salt and white pepper
2/3 cup Greek brown rice white medium grain rice or orzo
1 cup/240 ml Greek white or sparkling wine
Fresh strained juice of 1 1/2 lemons
5 eggs separated
Instructions:
Check out the detailed instructions for this recipe on my site:
www.dianekochilas.com/classic...

[@user-zq2tj5zp1u]

Mmmm yammy I love your recepy EYXARISTO I am Greek from Africa Zimbabwe ❤👍🇬🇷🇬🇷

[@DianeKochilas]

Thanks!

[@Gavindegrawbaselove]

So delicious thank you. It is so educational.

[@DianeKochilas]

Thank you!

[@paulmokidespaul5347]

Ektacto!!!!

[@nicholashana]

What happened to your older videos? I remember you had an avgolemono and an octopus stew video from years ago that I liked a lot.

[@ritageorge8748]

You must try to pick each person you feature on your shows with close to your own warmth which makes me watch your ease to honestly keeping the love&history of what&where the dishes are from!

[@donnaxenias2397]

Hi Diane where can we get the printed recipe for this soup?

[@DianeKochilas]

On my website.

[@johnandrei3667]

PERFECT AND DELICIOUS SOUP FOR YOUR COLD GREEKS CALLED IT PENICILLIN

[@kouklakee]

Is there a vegetarian version for this ?

[@DianeKochilas]

I have a vegan version on the site. www.dianekochilas.com/mushroom-giouvarlakia-2/

[@kouklakee]

@@DianeKochilas Thank you Diane

[@vaskendascutari3162]

Are these greek eggs?

[@DianeKochilas]

Yes!

[@lovvee121]

So upset mine isn’t mixing it’s just very foamy on top

[@DianeKochilas]

did you whisk the egg well and add the lemon slowly then the broth, very slowly?

[@alahatzaifat1872]

That is NOT how my mom or family makes avgolemono... there are never any vegetables in the stock... just the meat of choice, ie: chicken, beef, turkey, entrails for magiritsa etc... along with the water, salt and pepper... and cooked until the meat is done, meat removed, rice or orzo or hilopites etc., added, and cooked till tender, then the liason (I am happy you beat the egg whites as that seems to have gone out of style, but you overly complicated it... beat the whites until stiff, beat in the yolks and lemon juice, temper with the hot broth and stir into the soup stirring in one direction so they don't break) Vegetables, wine, and saffron? This is a peasant dish... and the reason it is so different than other soups, especially chicken soups, is because the flavour of the meat enhanced with the lemon and eggs is what makes this soup. You have spoiled the uniqueness with all those additions. Mom would be spinning in her grave if I made it this way....
Here is a version that is almost identical to what my mom would make... and she was an excellent cook.
th-cam.com/video/_G4kDI4ehVc/w-d-xo.html
Thank you for sharing, however....but not your 'traditional' avgolemono.... unless this is a regional variant I have never heard of...but all of my extended family, from all over Greece makes avgolemono closer to what is in the video linked above than what you presented. I think you are trying to make avgolemono something it is not... making it 'fancy' when it is a comfort food and in its simplicity became so well know and so beloved.

[@DianeKochilas]

There are a lot of variations of avgolemono that are actually "traditional!" And some that are more contemporary,