This is Greek recipe is me revisiting my mom’s Avgolemono soup – Greek Lemony Chicken Soup – recipe. It’s still a family favorite. I’ve added a few tricks of my own to it over the years, though! Greek Avgolemono, the egg-lemon mixture that is whisked with broth to make soups and sauces, may be used in chicken soups, fish soups and a few ultimate comforts like the Greek recipe for Youvarlakia, meat-rice balls cooked in avgolemonoIt’s also used in a few classic Greek recipes for plant-based main courses.
WATCH me make another delicious avgolemono soup with saffron and sparkling wine, HERE!
You can find very good quality chicken broth at good supermarkets, but you can also make your own by simmering a whole chicken (remove the gizzards!) in 4 quarts f water with 4 - 5 chopped celery stalks, 3 carrots, 1 leek and 1 large onion. Season with a little salt as the liquid starts to simmer and boil gently until the meat on the chicken is literally falling off the bone. Remove, cool and shred the chicken; strain out the solids, and use the liquid as the base for the avgolemono soup.