Ultra-lemony chicken soup. All the descriptors are present for Avgolemono (a Greek lemon and egg soup) but with added vegetables and this time with pasta, not rice, which is more traditional.
What I had was about 3-4 cups of cubed chicken from a store-bought one some days ago, and I sure needed a chicken soup that would use it all up. With lemons on our trees, what better combo could there be but Avgolemono, an egg-lemon soup. It’s probably common on Greek-American menus, and it’s really very simple to make. Since I don’t often follow a recipe exactly, sure enough, I decided to take a slight fork in the road. I wanted to eat all the vegetables, not just use it for flavorings and then throw them out. Checking on wikipedia, I discovered that my desire to enjoy all the vegetables is not all that unusual in Avgolemono.
First I went to my one and only Greek cookbook, Festival of Greek Flavors; A Mediterranean Culinary Adventure and used that as a guide. It’s just that the recipe I consulted had you strain out all the vegetables – therefore it only contained the pasta. Period. Too boring for me! Its recipe also called for starting with a whole, raw chicken, and obviously I wasn’t doing that, so I had to make a variation, but I kept true to nearly all of the rest of it. I sautéed onion and celery in olive oil, then added bay leaves, dried dill, chicken broth and let that simmer for awhile. Then I added small pieces of thin capellini pasta and cooked it until barely tender. Meanwhile I started on the egg-lemon sauce. This is essential to the soup, and really gives it its true lemony flavor. In a blender I combined fresh squeezed lemon juice, whole eggs (I had very small eggs, so I used 4 instead of 3) and whizzed it up until it was very, very frothy. That’s an essential part of this soup too – once you combine it in the soup pot, you want to retain some of that eggy froth. By the time I took a picture of it, though (above) the froth had all disappeared. Anyway, you add some cornstarch dissolved in a little bit of water and lastly a cup or so of the hot broth out of the soup pot – this is done to temper the eggs – otherwise you’d have cooked eggs in the soup. Not good! The lemon-egg mixture is poured into the soup and brought to JUST below a simmer. I added in the chicken and allowed it to heat up very gently and then scooped about 1 3/4 cups into each serving bowl. It looks like there is cream in this soup, but there is none at all – it’s the egg mixture that gives it that creamy look.
Just as added information, the cookbook had 3 different egg and lemon sauce variations – one using whole eggs (the one I used), one calling for dividing the eggs and whipping up the egg whites, which would definitely keep some of that frothy meringue kind of quality to the soup once combined; and thirdly a sauce made only with egg yolks. I was into making it easy for myself, so did the first option. Such a sauce is used in various ways in Greek cuisine – as a sauce on fish (that would be delicious with its lemony flavors) or vegetables.
What’s GOOD: everything about it. A definite make-again soup. I liked the texture of the barely cooked carrots (I added those later just so they’d be that way). The flavor – wow – so very lemony and creamy. But there isn’t a speck of cream in it. Altogether delicious and EASY.
What’s NOT: nothing, really.
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Chicken and Vegetable Avgolemono Soup
Recipe By: Adapted significantly from Festival of Greek Flavors, 2010
Serving Size: 5
2 tablespoons olive oil
1 whole onion — diced
3 stalks celery — diced
2 Turkish bay leaves
1 teaspoon dried dill — or dried mint
8 cups low-sodium chicken broth — [I used 8 cups water + Penzey’s chicken soup base]
1 cup carrots — diced
1 cup pasta — dried (capellini or angel hair) or white long grain rice
Salt and freshly ground black pepper to taste
3 cups cooked chicken — cubed
LEMON AVGOLEMONO SAUCE:
1/2 cup fresh lemon juice
4 medium eggs (or 3 large)
1 tablespoon cornstarch
1 tablespoon cold water
1 cup of broth from the soup pot
1. In a large, heavy pan bring the olive oil to a shimmer, then add the onion and celery. Saute for 4-5 minutes at medium heat (do not burn), then reduce heat and continue cooking the vegetables for about 10 minutes until they’re softened.
2. Add the bay leaves, dill and chicken broth. Bring to a boil, reduce heat and simmer for 20-30 minutes, covering the pan but leaving the lid slightly cocked.
3. Add the carrots and pasta and continue to simmer very slightly until the pasta is just barely cooked.
4. Meanwhile, prepare the lemon sauce: Have all ingredients ready. In a blender combine the fresh lemon juice and eggs and puree at medium-high speed for about a minute until the mixture is very frothy.
5. In a small bowl combine the cornstarch and water; stir to dissolve completely. Add this to the egg mixture and blend just to combine. Remove a cup of broth (only) from the soup pot and while the blender is running, slowly add the hot broth to the egg mixture.
6. Pour this into the soup, and stir constantly while you bring the soup back to just BELOW a simmer. Do not let it boil or it will curdle. Cover the soup and allow it to rest for 10 minutes before serving. Taste the soup for seasonings. Add more lemon juice if you think it needs it.
7. Scoop about 1 & 3/4 cups of soup into individual wide bowls and serve immediately. If you have fresh dill, it would make a nice garnish.
Per Serving: 414 Calories; 18g Fat (33.1% calories from fat); 52g Protein; 28g Carbohydrate; 2g Dietary Fiber; 241mg Cholesterol; 218mg Sodium.

Toffeeapple
said on April 23rd, 2013:
I am giggling at myself – I misread the title as Avongole, thinking clams! I like chicken though so carried on reading. I have never met this soup before and I agree with you that straining out vegetables is a waste. I might have a shot at this in the near future even if I have to buy my lemons! Your pasta is generally sold here as Angel Hair pasta, amazing what a difference an ocean can make!
Uhm, no clams here! As for the pasta – it’s angel hair here too, but the box I bought (Barilla brand) called it capellini, so since I wasn’t positive it was one and the same with angel hair, I just called it capellini. Any kind of thin pasta would work, even riso. . . carolyn t