Greek Lemon Chicken Soup (Avgolemono Soupa), gluten-free
Hearty, simple, and comforting, this Greek Lemon Chicken Soup is a trademark dish that has nourished generations. It is thick, creamy, slightly tangy, and warming. Greeks describe it as a warm embrace on a chilly winter day and a soothing remedy for anyone feeling under the weather. It's the perfect dish to bring comfort and warmth to your loved ones. Happy cooking and I hope you enjoy my mum's recipe.
Avgolemono literally means ‘egg-lemon' in Greek. It is a term used to define soups or sauces made with eggs and lemon mixed with broth. The result is a creamy, silky and tangy sauce that is enjoyed by all.
Helpful Tips
The Chicken
When making the stock, I like to use drumsticks. The reason for this is that meat on bone makes for a very tasty broth. Others prefer to use the whole chicken but I find you need a really deep pot and a lot of water to cover a whole chicken, hence drumsticks are a wonderful alternative. Any other chicken pieces can be used, as long as it is not fillet or boneless.
The Stock
When boiling the chicken, water will evaporate, therefore, at the stage that the shredded chicken is added, if you find it is too thick, add a cup or so of boiling water to dilute it a little. You want the soup to be thick but not as thick as a risotto.
The Egg-Lemon Sauce
Many find it difficult to make a creamy egg-lemon sauce but the secret is corn flour. It is used to bind the ingredients together and create a creamy texture. Just add all the ingredients to a NutriBullet or blender and that does a great job of whizzing it together to create that creaminess.
Greek Lemon Chicken Soup (Avgolemono Soupa), gluten-free
Serves 6
Preparation and Cooking Time: 1 hour 10 minutes
CHICKEN SOUP
6 chicken drumsticks, preferably organic or free-range
1.5 cups medium-grain rice
3 liters water (+ extra)
1 tablespoon sea salt
1 teaspoon pepper
1 tablespoon butter (or dairy-free substitute)
LEMON SAUCE
1/2 cup freshly squeezed lemon juice
1 egg at room temperature
1 heaped teaspoon gluten-free corn flour
1 cup chicken stock from the soup
Instructions:
Cook the chicken: In a large deep pot, fill with 3 litres of water and add the chicken, ensuring it is fully submerged. If necessary, add more water. Bring to a boil and skim off any impurities until the stock is clear. Reduce heat, cover, and simmer for 45 minutes. Remove the chicken from the broth and set it aside to cool. Once cooled, shred the chicken into small pieces to add back to the soup later.
Keep stock aside for the lemon sauce: If needed, strain the broth to remove any bones and keep aside 1 cup of chicken broth which will be needed for the lemon sauce.
Prepare the soup and add the rice: Bring the chicken broth to a boil, add the rice, seasoning, and butter, and stir continuously for one minute. Reduce the heat and simmer for 15 minutes or until the rice is plump and cooked.
Add the shredded chicken: Once cooked, add the shredded chicken pieces back to the pot and simmer for an additional 10 minutes. If the soup appears too thick, stir in a cup of boiling water to reach the desired consistency. Remove from the heat.
Make the lemon sauce: Using an electric beater, blender, or NutriBullet, add the lemon juice, egg, corn flour, and the cup of chicken broth. Beat until all ingredients are combined and creamy.
Pour the sauce into the soup and serve: Pour the egg-lemon sauce into the soup and gently stir it in using a spoon. Turn off the heat immediately and taste for seasoning. Serve warm, garnished with a sprinkle of freshly ground pepper and, a drizzle of extra virgin olive oil.
