My stepmother was Greek and she showed me how her mother made Greek avgolemono, which is a very popular Greek lemon chicken soup. How do I describe this amazing soup? It’s like the pudding of all soups, thick, creamy, and foamy. The thickness comes from adding egg to the chicken stock and the foaminess is created by beating the egg with an electric hand mixer until it’s thick. And that fabulous lemon flavor comes from fresh lemon juice.
My stepmom, Roula, showed me how she sets up the beater and mixing bowl right next to the chicken stock heating on the stove. This way, once the egg is nice and thick, you can easily and slowly ladle the hot soup into the egg before you add the egg to the soup. You do it this way to “temper” the egg and warm it up so it blends into the hot liquid. If you just poured the beaten egg into the hot soup, you would have scrambled eggs floating in the pot.
Traditionally, avgolemono is served with orzo or rice. Pieces of chicken are always a good addition if you have it and of course, homemade chicken stock will make this soup taste out of this world. I make my own stock and this way I have pieces of chicken to add to the soup.
Oh, by the way, once you have the stock, if takes less than 10 minutes to make this Greek Avgolemono Soup. The Greek paper in the picture came from Greece when my stepmom brought me a handmade table cloth from Athens. Thank you, Roula, for the table cloth and for showing me how to make this amazing soup. Click here for the recipe. – Jenny Jones