Greek Chicken Lemon Rice Soup or Avgolemono Recipe

Lemon Rice Soup
Lemon Rice Soup | Source

Authentic Lemon Rice Soup

My husband and I traveled to Greece for our honeymoon. We both love Greek food, so while we were in Greece, I knew that I needed to get a cookbook so that I could learn how to make so many of the delicious dishes that we tasted while traveling. One of our favorites is Lemon Rice soup. In the Detroit there is a place called Greektown. It is filled with wonderful Greek cuisine and culture. You are sure to find an authentic bowl of Lemon Rice soup here. However, even throughout the suburbs of Detroit, it is common to find the soup on the menu of a coney island or family restaurant. But don't worry, you don't have to travel to Greece or Michigan to have a bowl of this tasty soup. It is very easy to make and highly requested by my friends and family.

Boiling the chicken and vegetables to make the broth.
Boiling the chicken and vegetables to make the broth. | Source
Chicken is removed and the broth is strained.
Chicken is removed and the broth is strained. | Source

How to Make Chicken Broth

In order to make this delicious soup, you need to have chicken broth. I imagine that you could use boxed chicken broth, however there is something about making the broth fresh that really adds to the flavor. Plus making chicken broth is quite easy to do. When I make this, I make a large pot of broth and then freeze the extra. It is the perfect base for this soup as well as chicken noodle soup.

Ingredients

1 whole roasting chicken, cleaned

1 onion quartered

3-4 peeled carrots or a handful of the already peeled, baby kind

salt and pepper (or Cavender Greek seasoning)

1 cup of uncooked rice

Directions

  1. Place the chicken in a large pot and cover completely with water. Bring the water to a boil and then skim any foam that may have risen to the top. Add the onion, carrots, salt and pepper. Continue to cook until the chicken is done. This should take about 30 minutes.
  2. Once the chicken is cooked, remove it from the pot. Using a strainer, pour the chicken broth into a smaller cooking pot to make the soup. Set aside any extras and the carrots and onions.
  3. Freeze any leftover broth after it has cooled to use for a later time.
  4. Put the pot of strained broth back onto the stove and heat on medium high. Add the cup of rice and bring to a boil. Reduce heat and cook for 15-30 minutes or until rice is cooked.

Pictures for Making the Lemon Sauce

Click thumbnail to view full-size
IngredientsAdding the lemon juice.Mixing the flour.
Ingredients
Ingredients | Source
Adding the lemon juice.
Adding the lemon juice. | Source
Mixing the flour.
Mixing the flour. | Source

How to Make Lemon Sauce

Ingredients

2-3 lemons

2 eggs

3 Tbl. spoons of flour

2 cups of hot chicken broth

1 Tbl. spoon of vegeta (Vegeta is a seasoning that we use for soups in my house. It can be found in specialty stores that sell European products. I have also seen it at some produce specialty stores as well. It is not necessary for this soup but it does add a nice flavor.)

Directions

In a bowl, blend the juice from two lemons, two eggs and two tablespoons of flour. Mix it so that there are no lumps. Slowly temper the hot chicken broth liquid into the lemon and egg mixture. **See note below about tempering liquids.

Once the lemon mixture and broth are blended, remove the pot of soup from the hot burner and slowly pour the liquid into the soup pot. Add a tablespoon of Vegeta if you are using it. If not, taste to see if you need to add any more salt or pepper. You will also check on the thickness of the soup and taste for the lemon flavor here. I like my soup very thick so I tend to use all three tablespoons of flour. I also like mine very lemony so I add lots of lemon juice. You can add as much or as little as you like.

What does tempering liquids mean?

Tempering liquid is an easy but very important part of the cooking process. It simply means that you are bringing the liquid up to the same temperature as the rest of the dish. To temper the liquid, slowly add the hot liquid to the cold liquid (in this case with egg) while stirring constantly. If you do not do this, your dish will end up as scrambled eggs.

Click thumbnail to view full-size
Rice and broth are cooked and ready to add the lemon sauce.Slowly adding the hot chicken broth to the lemon mixture.Adding the tempered liquid back into the soup.The broth is now a yellow color.
Rice and broth are cooked and ready to add the lemon sauce.
Rice and broth are cooked and ready to add the lemon sauce. | Source
Slowly adding the hot chicken broth to the lemon mixture.
Slowly adding the hot chicken broth to the lemon mixture. | Source
Adding the tempered liquid back into the soup.
Adding the tempered liquid back into the soup. | Source
The broth is now a yellow color.
The broth is now a yellow color. | Source
Click thumbnail to view full-size
Chopped vegetables and chicken from the broth.Add them back to the soup.
Chopped vegetables and chicken from the broth.
Chopped vegetables and chicken from the broth. | Source
Add them back to the soup.
Add them back to the soup. | Source

Adding Chicken and Carrots to the Soup

Although traditionally the soup does not add back the chicken, carrots, and onion pieces, I like the added texture that it gives the soup. I chop up the carrots and chicken into bite size pieces and add it to the soup. Then put the soup back on the stove just long enough to heat the chicken and carrots through. Serve with some bread or rolls and you will have a hearty lunch or dinner accompaniment.

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Comments 16 comments

Just Ask Susan profile image

Just Ask Susan 4 years ago from Ontario, Canada

I love Greek food. This soup sounds good and easy to make. Can't wait to try it. Thanks and I hope you had a Happy Birthday.


puter_dr profile image

puter_dr 4 years ago from Midwest USA

My wife loves this soup. Thanks for the recipe


cardelean profile image

cardelean 4 years ago from Michigan Author

It really is easy Susan once you have the chicken broth. Hope you enjoy it and thanks for the birthday wishes! :)

You're welcome puter_dr, hope it meets her standards! Thanks for your comment.


Senoritaa profile image

Senoritaa 4 years ago

Sounds easy and delicious. Worth a try I guess.


Danette Watt profile image

Danette Watt 4 years ago from Illinois

I love this soup (and most other Greek food). I know you gave me the recipe a few years ago but I still haven't made it. I'm going to have to try it this winter. So when I come to visit next, I can request it? :)


cardelean profile image

cardelean 4 years ago from Michigan Author

It is Senoritaa, you should give it a try.

Yes, come up and I'll be HAPPY to make it for you!


tammyswallow profile image

tammyswallow 4 years ago from North Carolina

I don't think I have ever had Greek food but this is VERY inticing. Bookmarking.. anything that makes me this hungry should be very good. :)


cardelean profile image

cardelean 4 years ago from Michigan Author

You really should try it tammyswallow. It is really easy to make. I love Greek food because for the most part it is very healthy for you. Let me know if you give it a try.


Millionaire Tips profile image

Millionaire Tips 4 years ago from USA

That looks and sounds delicious. Will definitely have to try it.


cardelean profile image

cardelean 4 years ago from Michigan Author

Thanks Millionaire Tips, hope you get a chance to make it and that you like it.


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

Great hub! I always wondered how to do this. Thanks for sharing. I have a roasting chicken thawing out now...but don't know if I can find a can of vega seasoning.

Do you use a white rice or a brown? Does it matter?


cardelean profile image

cardelean 4 years ago from Michigan Author

You don't have to use vegeta, I just think it adds to the flavor. I tried it once with brown rice (you know, healthier version) and it did not get the same rave reviews! So I guess that this will just have to be an indulgence! :)


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

I have the soup halfway done. I couldn't fine the vegea seasoning but did (go figure???) find the Greek Cavender's. HOWEVER, I proceeded to leave it out when I cooked the chicken b/c J had conveniently and thoroughly put all the groc away for a change! LOL Oh well. I will proceed nonetheless.

Hope this turns out better than a bean soup I made the other day-bland and poorly seasoned by my standards. Had to really doctor it up.

I have the brownie stuff all bought and ready to make. That will have to be tomorrow morning.

(I bought the white rice for the recipe) :)


cardelean profile image

cardelean 4 years ago from Michigan Author

Let me know how it turns out. You can always add some Cavender seasoning as the soup cooks. I'm making white bean soup this week and will be posting the recipe so maybe that one will be better for you! :)


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

The soup was AWESoME. very lemony- I squeezed two and a half. I think next time I will use 1/2 c. rice-it really soaked up the chicken broth! We are eating it on this cold winter w/e It is only in the mid 40's.

See you soon.


cardelean profile image

cardelean 4 years ago from Michigan Author

It really depends on how juicy the lemons are. That's why I recommend starting with a little and then adding more, although the lemony the better for me! Glad you came back to share how you liked it.

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