Avgolemono Greek Chicken Soup
Avgolemono, a word that might sound unusual, describes one of the most delicious and versatile sauces in Mediterranean cuisine. A simple blend of lemon juice, eggs, and stock, Avgolemono can elevate an ordinary dish into something extraordinary. In the famous Greek chicken soup, this creamy, tangy sauce adds depth and richness, transforming a comforting bowl of chicken and rice into a sensation of flavors. The origins of Avgolemono can be traced back to Greece, where it’s been cherished for centuries, not just in soups but also in dishes like fish and vegetables. Whether you’re making a hearty winter meal or a light Mediterranean dinner, this sauce is sure to impress with its zesty, velvety finish.
Ingredients
- 1 whole chicken without giblets, cooked
- 1 carrot, peeled, finely diced
- 1 celery stalk, finely diced
- 1 onion, peeled, finely diced
- 1 tbsp olive oil
- 2 chicken stock pots from knorr
- 150 g basmati rice
- 1 bunch fresh dill, finely chopped
- 150 ml lemon juice
- 4 eggs medium size
- salt and pepper
Instructions
- Take the meat off the chicken and shred it finely, discard the skin and bonesHeat the olive oil in a soup pot, add the onion, celery and carrot, and cook the mix on a low heat for 10 min.Add 1.25 l chicken stock, stockpots and rice. Let it simmer for 10-12 minutes until the rice is done. In the meanwhile, beat the eggs with the lemon juice.Add the chicken mat to the soup.Take the soup off the heat, it should not boil anymore, add the lemon-egg mixture and the fresh dill.Stir and check the seasoning. If i am in a hurry, i use chicken filets to cut down on the cooking time.