This creamy and delicious Greek soup, Avgolemono, get its name from egg-lemon.
The eggs and rice help to thicken the soup and the lemon and dill give it a tangy, distinct flavor. This soup is easy to make and hearty, yet light enough to enjoy year round.
Many years ago, I tasted this soup a few times when we went out for Greek food and liked it. I truly grew to appreciate this soup when I met my boyfriend’s Yaya, Lula. Lula was a fabulous cook and introduced me to many delicious Greek specialties including this mouthwatering soup. I try to keep memories of Yaya and her best recipes alive by making them as often as possible.
This list of ingredients is short and the preparation and cooking time is less than an hour. You can easily make this soup on short notice since it does not have a long list of specialized ingredients. The only things I need to remember to pick up for this soup are chicken and fresh dill. I have boiled my own chicken breast or used a store bought rotisserie chicken. The store bought chickens are usually inexpensive, save some time and have a nice flavor.
Any recipe that I currently cook is often doubled or tripled in my house. Aside from my husband, I have four constantly hungry, growing teenagers, so food disappears quickly. If I want to enjoy more than one bowl of this soup, I need to make a huge batch. Mom tip: when the soup is cooled, hide some in a small container in the back of the fridge. This helps insure that your husband and children won’t finish the last bowl! Yes, I hide food from my family!
We puree some of this soup in our blender, anywhere from 1/3 to 2/3 of the pot. The puree step of this recipe makes this soup thick and creamy. I prefer a thicker version, my husband adds a bit more chicken stock to his soup before devouring it. This Greek soup recipe is easy to thicken or thin depending on your personal preference. If you like it thinner, only puree about 1/3 of the batch. If you prefer a thicker soup, put as much as 2/3 of the soup through your blender in small batches.
When we first began using our blender to thicken soups, we quickly ruined two blenders. Since thin watery soup is not an option, we decided to invest in a high quality blender. We have been using our Nutri Ninja for the past two years to puree soups with no issues at all. After burning out the motor on two “good” brand name blenders, it has been a pleasure to use the Ninja. We fill the blender container a little more than half way with warm soup (not boiling hot) and use the pre-timed puree setting.
Not only is the Ninja motor strong and efficient for soups, the pre-timed settings make it easy to use. For smoothies and shakes we love the different sized portable containers to take to work or on the go. Since the Ninja comes with 3 different sized drink containers, We can both make our favorites without needing to wash anything but the blade.
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As far as Chicken stock, I have tried countless brands over the years. My favorite stock with the best flavor, that I recommend is the Knorr Homestyle stock in the concentrated tubs. These tubs are easy to use, don’t take up too much room in the pantry and have a great flavor. If you haven’t tried them, you are missing out on the flavor and convenience.
If you have not already tasted this soup, try it!
I guarantee you will want to make it again! Let readers know how it turns out!
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