Asparagus Soup

one pound (450 grams) without skin or bones chicken thighs

8 cups of chicken broth, ideally homemade or with less salt.

For a creamier texture, use 1/2 cup of white rice, such as Arborio or short-grain rice.

two big eggs

the juice of one or two lemons, squeezed just before use (approximately 1/4 cup)

Diced carrot, one medium-sized

chopped celery (two stalks)

Anchovies, salt, and freshly ground pepper, to taste

Chopped fresh dill or parsley for decoration

Serve with lemon wedges

Methods for Preparing Avgolemono Soup

Detailed Directions

The chicken should be cooked: Heat the chicken stock in a large saucepan until it boils. Place the chicken breasts or thighs in the pan and cook, covered, over medium heat for about fifteen to twenty minutes, or until done. After taking the chicken out of the heat, let it cool for a little. Chop or shred the chicken into bite-sized pieces after it has cooled.

Combine the Vegetables: Put the celery and carrots, chopped, into the saucepan with the chicken stock. The veggies should start to soften after around 5 minutes of cooking.

After approximately fifteen to twenty minutes of stirring, add the rice and continue cooking until it is soft. You may use either short-grain or Arborio rice to make the soup creamier, but long-grain rice is also an option.

Get the Egg-Lemon Combination Ready: To make the egg mixture smooth, whisk in the lemon juice in a separate basin.

Get the Egg Mixture to a Temper: Carefully add 1–2 cups of simmering broth to the egg-lemon mixture while whisking constantly to prevent the eggs from curdling. Doing so will softly heat the eggs and produce a silky, creamy soup foundation.

Tempered egg mixture: Gradually pour, while stirring, back into the saucepan of soup. You won't even miss the dairy when you use this to thicken and smooth out the soup.

Before adding the chicken, season it: Add the shredded chicken and adjust the seasoning with salt and pepper by taste.

Place the order: Spoon the Avgolemono soup into individual bowls and top with a sprinkle of parsley or dill, just chopped. For an additional burst of lemon flavor, feel free to garnish with a lemon slice.

For additional information, please go to the next page.

The avgolemono soup tastes great on its own, but for dipping, some crusty bread or pita is a nice accompaniment. To round up your Mediterranean-inspired dinner, try serving it with a side of simple Greek salad.

Avgolemono Soup Recipe and Serving Ideas

Avgolemono Soup Variations

Quinoa Vegetarian Avgolemono Substitute Rice with Additional Spices and Herbs:

Fish and shellfish Making the Best Avgolemono Soup: Expert Tips

Subjects Covered by the FAQ

How far in advance can I prepare the Avgolemono Soup?

2. What is the best way to keep any leftovers?

3. Is Avgolemono Soup freezer-friendly?

4. Which kind of rice goes best with Avgolemono Soup?

5. Would it be okay to add veggies to Avgolemono Soup?

In summary

Avgolemono Soup Variations

There are a few ways to personalize the classic Avgolemono recipe, even though it tastes great just the way it is:

To make a vegetarian version of avgolemono, just substitute the chicken broth with vegetable broth and increase the amount of vegetables like as zucchini, spinach, or chickpeas.

To spice things up and add some extra protein and a nutty taste, try using quinoa instead of rice.

For a more robust taste, stew in some bay leaves, thyme, or rosemary with the soup. Before serving, take off the bay leaves.

To make seafood avgolemono, you may swap out the chicken with shrimp or fish and add them just before the dish is ready to prevent overcooking.

Advice for Making the Best Avgolemono Soup: Hold off on boiling the soup after you add the eggs. To keep the eggs from curdling after adding the mixture, do not bring the soup to a full boil. In order to get a creamy consistency, keep it simmering g