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Avoglemono Soup With Chicken

ThursdayForDinner's picture
This is another classic Greek dish which has been handed down from generation to generation. It is made with fresh and healthy ingredients, and it is the perfect meal to serve on a cold winter’s night. There are different variations of Avgolemono soup, but in this video Irene shows us how to prepare it with rice and chicken.
Ingredients
  Chicken legs 4 Medium (For the Base)
  Potato 2 Medium, cut into 1/4 inch slices (For the Base)
  Carrots 1 Cup (16 tbs), chopped finely (For the Base)
  Onions 2 Medium, chop (For the Base)
  Celery 2 Small (For the Base)
  Olive oil 2 Tablespoon (For the Base)
  Salt 1 Tablespoon (For the Base)
  Vegetable seasoning 1 Tablespoon (For the Base)
  Rice 1 Cup (16 tbs) (For the Base)
  Eggs 2 Medium, separated (For Avoglemono)
  Lemon juice 2 Medium (For Avoglemono)
Directions

GETTING READY
1) In a pot boil water.

MAKING
2) Put chicken in boiling water.
3) Add the coarsely chopped vegetables, olive oil, salt, and seasoning to the soup.
4) Remove the chicken from the pot and set aside.
5) Add washed rice to the soup.
6) Tear the chicken into small pieces and remove the bones and add it into soup.
7) Turn off the heat, allow the soup to cool.
8) In a large bowl, whisk the eggs whites until fluffy. After that pour York and whisk it thoroughly.
9) Squeeze 2 lemons and mix well.

FINALIZING
10) Pour the avgolemono to the soup.

SERVING
11) Garnish the soup with fresh pepper and lemon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Taste: 
Savory
Method: 
Broiled
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
4
If you love Greek food, then you will surely love this dish. Irene Mina tells you how to prepare this classic Greek dish using fresh and healthy ingredients. A perfect winter night comfort food. Easy to make, try making some at your home and gather complements for your new found culinary skills.

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