Brr!! There’s a chill in the air, and nothing is more comforting than a bowl of soup when it’s cold out there. Traditional Greek avgolemono soup is comfort food at its best. It’s rich, creamy, and non-dairy.
This mouthwatering recipe comes from a family of egg and lemon sauces that are popular in many Greek dishes. The sauce can be used for dolmas, and can also be drizzled on artichokes. In Middle Eastern cuisine this egg and lemon sauce can be used on chicken, or fish.
As far as its origin are concerned, some food historian believe that avgolemono is closely tied to the cuisine of the Sephardic Jews of Spain. They called their sauce Agristada. The use of eggs as a thickener was necessary in order to abide by Kosher laws which forbade the use of milk with anything that accompanied meat products.
This traditional Greek avgolemono soup has a heavenly creamy texture, and it’s non-dairy. Its fabulous tangy flavor will wrap you up in comfort on chili days. If you eat it at night, you will sleep like a baby. Having said this, you might not want to pack it in your lunch or your boss might find you napping peacefully under your desk.
Traditional Greek avgolemono soup is easy to make. Here’s a useful tip: When you temper the egg/lemon mixture with the warm broth, do it slowly to prevent the eggs from curdling.
Serve this simple dish with a nice piece of crusty bread.
If you want to try some other simple, ethnic homemade soups here are some you can bookmark for later or pin on Pinterest. Middle Eastern lentil soup is a vegetarian soup with bold exotic flavors. If you like Mexican flavors and a spicy soup try this chicken tortilla soup with a creamy and cheesy broth that is great for dipping tortilla chips into. If you like a sweeter soup then Thai coconut chicken soup brings a nice balance of sweet and savory. Your soup journey would not be complete without trying French onion soup and reading about the history of this dish that dates back to the Roman empire. Enjoy!
Traditional Greek Avgolemono Soup
A creamy, tangy and delicious recipe. Traditional Greek avgolemono soup is perfect on a cold day/night. Serve with crusty bread.
- 6 cups chicken stock
- 1/4 cup orzo
- 2 eggs beaten
- 2 lemons juiced
- 2 Tbsp parsley chopped
- 6 oz chicken breast shredded
- 1 bay leaf
- 1 carrot chopped
- 1 onion sliced
- 5 peppercorns
- 1 dash nutmeg
To prepare chicken
In a braising pan place chicken, bay leaf, carrot, onion, and peppercorns. Cover and cook on medium heat until done.
Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids.
Shred chicken into medium size pieces.
To prepare broth
In a saucepan, bring chicken stock to a boil. Remove 1 cup before you add in the orzo. Add the orzo and cook for about 8 minutes, then turn off heat.
While the orzo is cooking beat eggs in a large bowl, and slowly add in the lemon juice. Continue beating until frothy.
Slowly add the reserved cup of broth to the egg mixture while whisking.
Pour egg and broth mixture back into the broth that is in the pot slowly, whisking as you go along. Add in the nutmeg. When all the egg mixture has been added, toss in the shredded chicken. Sprinkle in the parsley and stir.