Learn how to make a Avgolemeno Soup recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Avgolemeno Soup recipe!
Thank you. Love this soup. Had it for the first time at Souvla in SF on Hayes. I would seriously fly into SF for a day trip just for a bowl of Souvla's avgolemono soup. This is on my cooking list for this week. I have not had luck making this soup in the past, but I think with your recipe my luck is about to change.
I priced it out: about $15. It makes about 10 meals. There will be plenty of carrots, eggs, celery, and chicken left over. This price does assume that you have spices on hand, but they're a worth while investment if you don't.
Top 5 easily, I love this Dish. I went out with a Greek Woman many years ago and she made this. She used Turkey in hers and didn't add any of the Meat. I have been making it for over 20 Years now and I always add in the Meat. Great Dish Chef John!!
Impressed Chef John! A pretty faithful recipe for one of my absolute favourite dishes. My yiayia usually beats the hell out of the tempered eggs which gives a slightly frothy and foamy texture.
As a Greek this used to be my favorite soup during winter.Especially when made from grandma.I totally approve this recipe for being 100% accurate and looking very tasty.
'If you're not going to use fresh lemon juice for this don't even bother making the recipe' Amen to that! Great recipe Chef John! This is one of my many favourite Greek recipes. The lovely Greek I'm married to often makes this for us and it's so delicious. Bringing the Mediterranean into the kitchen. One of the best soups I've ever had 😍😍😍
sometimes I make almost exactly what they show in the video (depending on what I have on hand) but most of the time the wheels in my mind start churning and it gives me ideas to vamp up what I am already making
It's good for learning some of the important concepts of cooking. Even simple things like Chef John reminding us to taste for seasoning before finishing the dish are important. I think the closest I've come to cooking a Chef John recipe is making the honey sriracha sauce from the honey-sriracha wings episode. Otherwise, I'm far too lazy to cook most of these recipes lol.
Yay!! So excited to see a Greek recipe on your channel chef John!!! :) I have a couple of suggestions..One, you could also use pudding rice, it works quite well. Two, when you do the avgolemono you can beat the whites first with a spoon of cold water, then add the yokes, then add the lemon juice mixed with some cornstarch if you feel your soup is too watery, and finally temper the eggs. This makes for a fluffier avgolemono! Also, according to my grandma, you have to send kisses to the avgolemono when you temper it so the eggs won't get mad and split! Haha!! She always did that!
May I ask what is "pudding" rice? Is it just a short grain variety that you use? I've never heard anyone refer to rice in this way, so I'm just curious. Thanks!
A tip is to cook the chicken for about an hour, take it out and remove most of the meat. Then transfer the bones and a litlle of the meat back to the broth and keep cooking a couple of hrs more. :)(for any recipe where you want a great broth AND use the meat)
Every palate is different. That's why my sister in law's Yia yia's doesn't have a lot. Each person adds his or her own. I add tons and so does a lot of the family, but some don't.
In 1973, I was with my parents (at age 12-ish) living outside of Tabriz, Iran, where my Dad worked as an advisor building an agricultural college. During the winter the snow was several feet deep, but my mom made this "Greek Lemon Rice Soup" on a kerosene heater/stove. Best soup ever! Memories...
If anyone is watching this now, and is debating on making it, do me a favour and just do it! I've made this about 5 times now, and every time it surprises me with how amazing it is!
My favourite soup ever! You made it almost like my grandmother's! I like to add black pepper on top when it's really cold outside! Next time she makes it i will also call it Avgooooooooooooooooolemono soup ....
I had never heard of this soup before. It looks great; simple, and delicious. I would be willing to bet that at least once in his life, Socrates also said "Mmm, that's good soup." :)
2 tips from a Greek :) you can put the onion from the beggining to make it "sweat" with the olil and after to boil the chicken in it :) and the 2nd is a plus for u cause u used arborio which in my opinion is a lot better than the "originial" karolina rice that most people made it here in Greece :) also great that u used only the meat of the chicken so no bones will destroy the soup :) epic video well done :)
Arnold Layne yeah of course my friend and it gives more taste for sure... but i broke 1 and a half teeth so i have almost 2 good reasons to say that only meat is better :P hehe
frogbeergolfgolf The oh-so-cheesy jokes are hilarious. It's also fun to guess when he's going to add the cayenne, cos you know he sneaks it into almost all the dishes somewhere.
Made this for my family to a T. They all have the flu. My son just puked his guts out and after he was done puking he came and ate a full bowl full of this soup. Im greek and i haven't even tasted it this good before. This is the real deal. My wife will eat it once she stops being sick. It took me all day to make this but totally easy and so worth it. I can freeze the rest as well. Thank you so much for this. AMAZING 10/10
Mirepoix (2 parts onion, 1 part carrot, one part celery) is always really good in broths; the sweetness and aromatic flavors of the carrots, the subtle bitterness and earthy undertones of the celery, and the slightly umami and spice of onion is always wonderful
I worked for a Greek family looking after their kid in the UK, and the mum would get me to make this every week, literally to the letter of your recipe! So great to have it again! Especially now it's cold season.
My mom and I have been watching for well over 6 years now, so it's about time that I submit a food wish. My mom was wondering if you could make hush puppies! I think I'll save my own food wish for the future ;D
+wireight In every Greek dish a Turk will appear saying that the recipe is Turkish. If I understand well, before Turkish tribes come to the Mediterranean area (1000 AD) Greeks were eating stones!
Thank you Chef, Great tasty recipe. ... On my third time I ve made this soup I ve added some raw sweet corns to it , about a cup together with the rice. ... I know it is not the original recipe but I like trying out new ideas.... Anyhow, it did something amazing with the soup. ...
It is a wonderful soup that is a common comfort food for us in Greece! Perfect for rainy days and cold winter nights. Also it can be made with fish, such as red snapper, albeit you need to add the fish later.
I grown up with this soup and my greek grandmother of 83 years still makes this soup every week. It's a base for so many other delicious soups. In greek we call this dish you made there simply "chicken soup".
It's referred to both ways, depends on who you speak to. More or less, the professional name for it would be avgolemono, and the simple version is, as you said, chicken soup(kotosoupa)
Yes, it reheats just fine. The eggs won't curdle. Unless you didn't temper them right in the first place, in which case they will curdle the very moment you drop them in the soup.
KanyeIsOkay IGuess Absolutely! When I am not feeling well I cook this so that I have something light that I can quickly warm up. Its very good on a budget too
hi from Greece and especially from Zakinthos island that we eat it a lot in the winner ,a small advice to taste even better you can mix beef meat with chicken !!!!
Oh man, the Greek cuisine's remedy potion, this is good stuff. I do exactly the same with avgolemono: I cook the entire chicken all the way through and right before the end, I clean it up and throw only the meat back in. People are really adamant about keeping the entire chicken intact, but after cooking it for 2 hours or so, I really don't see how it makes it any better. Also, we do add the onion in the beginning but I will try it your way next time, frying the onions a little sounds kind of yummy.
I love this soup! It reminds me of a Filipino soup we make, arroz caldo. Though, we use a chicken and ginger broth instead. And the lemon or calamansi is added at the end to taste, and I LOVE it lemony. We do add eggs sometimes, but it's boiled and sometimes use quail eggs. Thanks chef, will definitely have to make this soon. Like today soon!
protip for squeezing juice out of lemons, limes, oranges, any citrus etc: roll the lemon between the table and your palm for a few seconds! it'll pop a bunch of those little juice pockets and you'll get like twice the juice!
I've been following you for a long time and it's so nice seeing you interested in our cuisine! Also saw your chicken and potatos recipe and you did a great job! Thanks chef john you're awesome, also keep rocking the cayenne!
I'm quite amazed on how accurate this recipe is!Aside from the rice,where in Greece we use a type called Carolina (it is preety much like Arborio),this recipe is VERY accurate! Just one small tip from a Greek cook,in case you are afraid that those eggs will scramble,you can use only the yolks and lemon,and use some cornstarch in there,and continue with the tempering process Chef John displayed here :)
Thank you, Chef John. I ate this soup at a restaurant and fell in love with it. I came back to the restaurant many times after and each time I ordered this soup and their port was quite lovely, which made an excellent dessert with the right amount of contrast with the lemony taste from the soup. I will make this soup for sure with your world class recipe.
Ahhhh! I love this soup so much. I believe this breakfast joint (Bill's Cafe) in my area sells something like this. (I'm assuming it is because it's called Greek Lemon soup). Definitely one of my fave soups next to clam chowder ;D thanks Chef John!
So I am Greek and I make mine in a similar way. Though, over the years, I have modified it to the point where some Greeks might slap me, but I LOVE it. I do most everything he does, but I cook my broth for longer AND keep the chicken. I cook the broth for about 2 hours and then add additional (breasts or thighs) and cook it for about 1.5 hours more. That is the chicken I save to shred and put back into the soup. I also use a lot of carrots that I put in later in the process (along with celery, onions, dill, parsnip and other stock veggies). I personally like rice over orzo and for me, any rice will do. I will use Uncle Bens or anything similar and cook it until they split (about a 1/2 hour). I take everything out and cut up the carrots and shred the chicken when it cools. I put together the avgolemono and do what he does here. I then add back in the shredded chicken and carrots and then the thing most Greeks probably wouldn't do. I add a good amount of dill to the soup. My version of the soup is much chunkier than the traditional style and of course the dill... Don't knock it til you try it. Soooo good.
As I am from Greek Cypriot heritage, this was a delight to find Chef John! I make this in a less 'soup' way by not adding as much water and it is just a scrum my. You have reminded me that I have not made this in a while.. thank you
Your videos are great. This is the food that people actually eat and enjoy. The FRU=FRU platters presented on the IRON CHEF SHOW aren't the best tasting dishes. Grinding a fish in a blender to make fish flavored ice cream is not my concept of good tasting food. david
"We can shred it or chop it or cube it or dice it and put it into the soup in the end." 2:38 The late George Carlin used to use rythmic phrases like that. Thanks for reminding me Chef. Btw. I'm cooking the soup for the 3rd time. The recipe is real good, you can trust me, I'm Greek. Then again, don't trust me, I'm Greek.
Chef John, do you remember the old Salmagundi Soup Company, on Geary St., in SF? I think they had a restaurant in the financial district, too. Avgolemeno was my favorite of their many offerings. This recipe is a must-do, for me!
I buy the rotisserie chicken from store. Debone the meat, cut it up, and set aside. Then boil all the bones along with some mirapois veggies, strain after cooking for about 1 hr. This makes a wonderful broth. Then proceed with your Avgolemeno.
You’re so funny I can’t believe you haven’t got a network show.You must be a local regular on some SF regional program. Have you ever done a video for cassoulet? Just found it-Nevermind.
Every dish I eat and like , I go to youtube find the recipe. And coincidentally, every recipe I look for on RU-vid, food wishes has it. Thank you Chef John
Greek cook here with some tips: 1. Use vermicelli instead of rice (add it 4-5 minutes before you finish it up) 2. eat with feta cheese and fresh baked bread.
Chef John, in my opinion you are taking off on your recipes. They have become excessively professional, and I love it, but it has definitely become hard to keep up with. Throw in some recipes for the common man here and there! love you man
A frugal alternative is to take the chicken out after an hour, scrape the meat off the then return the stripped carcass to the stock for the remaining three hours. Best of both worlds. Or that's how my mum does it anyway. 😊 Great recipe! 👌
Final color tells me that is the right one, seems like Greek but i never add onion, depend of the cookman! Very nice execute. Remember pals 4:40 is the critical point.
I use an electric hand mixer-mixing constantly. First of all. I whip up the egg whites. Then, I add the yokes, followed by a little water and lemon juice. Then, I, slowly, add the hot broth. Keeps the texture very smooth. The hot broth cooks the egg, without curdling.
So great that ChefJohn made such a video! So here are a few tips from a Greek and a cook...This recipe is considered a traditional comfort food here in Greece. It is most often refered to as "the best flu remedy" (along with tripe soup which is considered the best hangover remedy). Almost all households know how to cook this. A word of caution at the end! DONT try to cook the whole pot after you dump the meat in. It is already cooked and the soup is already piping hot so the chicken only needs to warm up. Take it off the stove top and let it sit for 5mins. If you try to cook it a bit further, even on low, you risk coagulating the eggs and ending in some egg-white strings forming in the soup. Also try to use the darker meat of the legs in the soup(they are more tender, but then again its down to preference, i use everything) and make sure when you boil the chicken you have cleaned the carcass well from the inside(or have the butcher do it) so that there is no coagulated blood and organ leftovers. Not that it affects the taste but they tend to dissolve in the soup and you find black specs in it. ...other than that i just had this 2 days ago and its great now that winter is coming(i know... the pun is lame...)
my mom worked at cyprus for 10 years!! sje came back and made this amd a bunch of greek dishes that she cooked amd learned there. I really miss this now tht Im living by myself thanks for this!
I love Chef John's recipe, because it can be tricky as he explained when you add the sauce to the base. This is a very healthy soup used by Greek grandmothers as a panacea. It boosts protein, vitamin C, and other essential minerals. It also increases our happiness factor by a few notches during the cold and dark winter months. If you are not calorie-conscious, I would also recommend some fresh bread and feta cheese on a side plate, which is a staple supplement in most Greek family homes.
Hi Chef John, Revisiting this video, once again. Is it key to cook the rice from raw in the soup? Could left over rice be used as a substitute? Been watching your channel for a decade plus and so appreciate your dedication. Thank you
Cheated when I made this tonight to save time. In lieu of boiling a whole chicken, I just used prepared chicken stock, water, and extra chicken bullion to enhance the flavor. Added in a lemon pepper rotisserie chicken from the grocery store. Absolutely amazing!
Chef John ! Thanks for such an excellent recipe. I utilize elements and techniques from this video and incorporated them into a soup that I make for the love of my life, Paula Fay. She loves it extremely tart. To see the smile on her face and joy that she exhibits is so great. Thanks again and I hope to learn more from your blog and channel.
If anyone wants a more creamy texture of avgolemono execute it as following: whip the egg whites into a soft meringue when it's nice and fluffy whip in the egg yolks and the meringue will get a nice yellowish colour. Proceed with tampering the mixture as Chef demonstrates and there you have it, a great creamy avgolemono sauce on top of your soup. I highly recommend this way it makes a difference.
