yia-yias-avgolemono

Yia Yia's Avgolemono

10 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 50 m
  • Ready In

    2 h
deuxbebes
Recipe by  deuxbebes

“It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
  2. Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
  3. While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
  4. When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

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Reviews (10)

Rate This Recipe
Elisabeth
16

Elisabeth

Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen.

jeezberger
14

jeezberger

This was very good! The lemon really lightens up the soup. The only thing I did different was instead of discarding the veggies, I used a stick blender and just pureed them into the broth. I might also try adding a bit of lemon zest next time to enhance the lemon flavor. Nice change from my regular chicken soup, will definitely make again.

jenny davis
5

jenny davis

Thanks for this exquisite recipe! I, as did one other reviewer, blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too to enhance the very lemony flavor which I love.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 19.6 g
  • 6%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Greek Avgolemono Chicken Soup

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