Who loves fall soups and stews? This is the time to try a traditional Greek Avgolemono Soup recipe! You will forever remember its smooth aroma and quite a refreshing, yet gentle, citrusy taste.
We can’t appreciate our friends if we don’t know their roots and traditions. One day, I decided to surprise them with this avgolemono soup. They were more than surprised. I saw their deep emotional appreciation and gratitude to be treated to one of the Greek food staples.
When I embarked on this interesting experience, I did not know the correct pronunciation of the word “Avgolemono.”
The trick is that a letter “g” is silent. The entire word is a combination of two Greek words: egg and lemon. Well, that is why you will see these two foods on the ingredients list!
The tradition of preparing this Greek soup begins with a simple, yet very important step – sauteing the onions for a rich and flavorful bouillon.
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Nothing can be hurried or burned in this particular recipe. You need to strive for an almost transparent look of sauteed onions.
Making this traditional Greek soup recipe is like meditation, nothing can be hurried or skipped. Everything is in good time and order.
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I was surprised how smooth the soup texture was in this recipe. Easy to make, I truly appreciate following the steps of this quick Avgolemono soup recipe.
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Frankly, cooking this soup for the first time gave me a sense of balance and peace. One of the Greek women who shared her recipe with me, told me a story that cooking is like repeating mantra. And while you cook your food, you incorporate your energy into the recipe. So the food becomes a very unique result – a story, if you want – of who you are.
Serving this traditional Greek Avgolemono soup with a side of Greek salad is how they do it back in the country. But any fresh salad will do. With a bite or two of the fresh salad, you enjoy a few delicious spoonfuls of soup. Then, you clear the palate again with the salad. And the cycle repeats itself.
Another easy recipe to enjoy in cold months is this Healthy Lentil Chicken Soup in Instant Pot.
Autumn soup recipes could be reflective of our life cycle and of our friends, too. I am so thankful that I am surrounded by a lot of people of many cultures and traditions. Food, like languages, has its own flavor and meaning.
Cooking the recipes from other cultures and cuisines, I can’t stop admiring the myriad of flavors, textures, and ingredients that can be used to bring our bodies their sustenance.
But beyond the physical sustenance, the food is one of the strongest links that connects people of many continents and lives.
Celebrate Authentic Avgolemono Soup!
If you like easy soup recipes with few ingredients, then this Greek soup is one of them. I really, really enjoyed it and plan to make it many times more during this cool Fall and Winter seasons.
Traditonal Greek Avgolemono Soup
Light and full of zesty aroma, this easy soup recipe will bring you closer to the Greek traditional cooking.
- 1 medium onion
- 3 Tbsp organic extra virgin olive oil
- 32 oz organic chicken stock
- 6 cups water
- 1 cup arborio or white rice
- 2 eggs
- 1 cooked chicken skin and bones removed, meat cut into small pieces
- 2 lemons juiced
- Salt and Ground Pepper to taste
Pour olive oil in a large saucepan or Dutch oven over medium heat.
Saute onions in olive oil until soft, but don't brown them.
Add chicken stock and water to the onions, bring to a boil.
Add rice to the liquids and cook for about 20 minutes, until rice is fully cooked. You will see that the grains have expanded in size.
In a large heatproof mixing cup, crack eggs, whisk them well. Add a cup of hot broth into the egg mixture and quickly whisk it to combine the ingredients.
Pour the eggs and broth mixture into the saucepan with the soup.
Add diced chicken and lemon juice to the saucepan. Stir to incorporate all ingredients.
Bring the soup to a boil and turn the power off.
Serve the soup asap with freshly cut green herbs and ground pepper. Delicious!