Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, greek chicken soup avgolemono. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Greek Chicken soup avgolemono is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Greek Chicken soup avgolemono is something which I have loved my whole life. They are fine and they look wonderful.
The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Bread bits can be dipped into the soup. The most popular Greek soup has to be the classic Chicken Avgolemono. It is made with an egg-lemon sauce known as avgolemono, homemade chicken stock.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook greek chicken soup avgolemono using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Greek Chicken soup avgolemono:
- Prepare 1 chicken cut in pieces
- Take 3 l water
- Make ready salt pepper
- Prepare 3 eggs
- Take 2 lemons
- Make ready 1 cup short grain rice
Commonly added to soups for thickening, the sauce is used to dress Avgolemono [the sauce] is used to flavor meat, fish, and vegetables, but there's also s oup avgolemono, either with chicken or a soup with. The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono. An egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour. Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns I'm Greek and grew up on my yiayia's avgolemono my whole life.
Instructions to make Greek Chicken soup avgolemono:
- I usually make this in the pressure cooker, to save time. Put the chicken in the pressure cooker, add the water, close the lid and let it boil for 30 minutes. Remove from heat and let it cool down for 10 minutes. Make sure that you follow the safety instructions before you open the lid… You can do it in a regular pot, just cook the chicken for 1 1/2 hour instead of 30 minutes.
- Remove the chicken. Add the rice and some salt and bring back to a boil. Let it boil until the rice has "cracked", about 15-20 minutes.
- In the meantime prepare the avgolemono. In a big bowl beat the eggs with the lemon juice. Don't add all the lemon at once, begin with one lemon and add the rest in the end, when you taste the soup.
- When the eggs and lemon are frothy and the rice is done, then ladle some of the soup in the egg/lemon mix, slowly, while beating. You need to made the egg and lemon mix come to a higher temperature, so that when you add it to the soup the egg won't cook and you won't end up with pieces of egg swimming in your pot. Add at least a cup of the soup in the egg/lemon mix.
- Slowly pour the avgolemono in the soup, while stirring the soup. Add some pepper and taste. You can add more salt, lemon and/or pepper until you get the taste you like.
- Serve with the chicken on the side. I always put the meat in a plate and sprinkle it with salt, pepper, lemon juice and olive oil. It makes the bland taste of the boiled chicken go away! You can use the leftover chicken to make stir fries, sandwiches, pies, omelettes, pasta etc.
- Tip 1: you can save some of the broth (before adding the rice and salt) and put it in the freezer. You have your own homemade chicken broth for risottos etc
- Tip 2: The soup should be served hot and freshly made. Otherwise the rice will bloat and you will end up with just tasty rice instead of a soup.
An egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour. Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns I'm Greek and grew up on my yiayia's avgolemono my whole life. With the quarantine, I decided to take a stab at it - this is the closest tasting I've ever. In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer.
So that’s going to wrap this up with this special food greek chicken soup avgolemono recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
