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The mixed up avgolemono soup
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Veggie heavy Avgolemono Soup (Greek lemon soup with lots of vegetables)

A simple avgolemono soup recipe which has more veggies than the traditional ones
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course, Soup
Cuisine: Greek
Keyword: avgolemono, chicken, soup
Servings: 8 servings
Calories: 365kcal

Ingredients

For the stock:

  • 1 Whole chicken or bone-in pieces
  • 1-2 Carrots
  • 1-2 stalks Celery
  • 2 Onions halved
  • Peppercorns and a bay leaf

For the Soup:

  • 10 cups Fresh chicken stock strained from above
  • Chicken all the meats
  • 2 cups Carrots cubed
  • 2 cups Celery cubed
  • 1 cup Onions chopped
  • ½ cups Orzo
  • 3-4 Large eggs
  • 3 Lemons juiced
  • Fresh Dill preferably

Serving

  • Salt, Pepper and Sour Cream Added at the table

Instructions

  • Preparing The Stock: Simmer chicken and stock veggies in water for 60-90 mins. Shred meat, strain broth, and discard boiled veggies. In the meantime, you can cube your fresh veggies, squeeze the lemons, and chop the dill.
    The stock in the making
  • The Veggies & Noodle: Sautee the onions and add the other vegetables. Add 10 cups of stock and boil the fresh cubed carrots and celery in the. Add Orzo and cook until tender.
    Sauteing the onions and adding the veggies
  • The Avgolemono: Whisk the eggs until frothy, then add the lemon juice.
    Frothing up the eggs
  • Tempering: Slowly whisk 2-3 ladles of hot broth into the egg mixture.
    Frothed up eggs with lemon juices
  • The Merge: Stir the tempered mixture back into the pot over low heat. Do not boil.
    The mixed up avgolemono soup
  • The Finish: Fold in the shredded chicken and dill. Serve with a tablespoon of sour cream and season individually with salt and pepper at the table.
    Ready to eat avgolemono soup with sour cream

Notes

This recipe uses more vegetables than most more traditional ones. We do not season with salt and pepper during the cooking, which gives you the opportunity to have a low sodium meal. 
For the stock this is just a base recipe. Basically you can do whatever you like. E.g. add more or different vegetables. Back in Germany I always liked to add leeks and parsley root. If you can get get celery root, that will also intensify the vegetable flavor of the broth.
More nutritional information:
  • Protein: 32g (mostly from the 2 lbs of chicken and eggs)
  • Carbohydrates: 22g (from the orzo and vegetables)
  • Fat: 16g (depending on how lean the chicken/stock is)