Greek Avgolemeno Soup

Jan 28, 2013
Michelle Calva-Despard of Kickin It in the Kitchen

Michelle Calva-Despard of Kickin It in the Kitchen

This traditional Greek Avgolemeno soup is more like an appetizer. In this recipe, I have swapped orzo with brown rice and added some other nutritious goodies to make it a delicious meal, while still remaining true to its homeland.

Michelle’s Avgolemeno Soup

3 tablespoons olive oil
1 chopped medium white or yellow onion
2 large garlic cloves, diced
1 cup chopped carrots
1 cup chopped celery
1 cup diced (cooked) chicken
2 quarts (approx. 8 1/2 cups) chicken stock
1/2 cup fresh lemon juice (approx. 3 lemons)
1/2 cup milk
1 1/2 teaspoons corn starch
4 egg yolks
1 cup (pre-cooked measurement) brown rice (or approx. 2 cups steamed brown rice)

In a soup pot, combine oil, onion, and garlic. Stir on medium/high heat for 3 minutes. Add carrots and celery. Stir and simmer until celery begins to soften, approximately 10 minutes.

In a dish, mix egg yolks, corn starch and milk. Set aside.

Add chicken stock, chicken, and cooked rice to soup pot. Bring to a boil, then simmer on medium heat until vegetables are soft, approximately 20 minutes.

When soup base is ready, remove from heat. Add egg/corn starch/milk mixture. Stir. Add 1/4 cup lemon juice—to start— and a few grinds of salt and pepper. Taste and add more lemon juice, salt, and pepper as desired. Leftover will thicken.

Tips: measurements for carrots, celery, chicken, and rice are flexible. The above quantities are what I would consider the minimum needed to create a hearty meal. I often through in enough extras that our dinner turns into Avgolemeno-stew, which is fine with us!

Editor’s Note: Michelle Calva-Despard can be found at her blog Kickin’ It in the Kitchen. She also offers workshops on meal planning, as well as ones titled “Welcome to the Table, Little One,” “Thinking Outside the Lunch Box,” “Homemade Baby Food,” and the tantalizing “Scrounge.” Her next workshop begins Tuesday, February 5th. All details can be found on her blog.

Now—when it seems as though every other person is coming down with or struggling through the dreadful flu—it’s a perfect time for a bowl of Avgolemeno soup!


4 Responses for “Greek Avgolemeno Soup”

  1. Karla B says:

    This delicious soup with the impossible name is wonderful. It was served to me in the depths of a nasty cold and I do believe it cured me. Avgolemelo is a clever twist on chicken soup. It is the perfect blend of zippy citrus, protein, and just plain yumminess. It is indeed amazing how one’s day can change when it is touched by love and good nutrition. Thanks Michelle for delivering to my doorstep this healing bowl of goodness.

  2. Karen mcroberts says:

    This looks delicious. I am going to give it a go!

  3. I got to taste this recipe of Michelle’s. This soup is really different and delicious!

  4. Susan says:

    This is an easy to follow recipe that’s kid friendly. Great for a cold week night when everyone’s asking, “What’s for dinner.” Thanks Michelle. Keep the recipes coming.



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