Chicken soup is food for the soul and is said to be the most famous broth-based soup in the world. Because it is so popular there are innumerable cultural variations and recipes. I could have an entire blog devoted to chicken soup – but that would get a bit mundane for both you and me even though I am a soup and sauce addict.
One of my favorite chicken soups – yes, I have a lot of favorites – is avgolemono soupa, Greek lemon chicken soup. “Avgolemono” refers to the egg (avgo) and lemon (lemon) sauce that is the basis of many Greek dishes. The term is also widely used to reference the soup that’s made of the same.
This is a heartier version than most traditional and commonly found recipes because it includes both the cooked chicken and veggies. Many recipes also call for adding flour or cornstarch, I don’t use either and make this recipe gluten-free friendly by using a starchy rice to make the soup thick and creamy. The eggs are also a thickener and give it some richness. If you can eat pasta, try it with orzo pasta – it’s frequently the preferred starch used to make avgolemono.
The secret to making a really good Greek lemon chicken soup is the stock. If you have home-made stock all the better. If you don’t keep your freezer stocked with it, you can substitute chicken thighs for breasts, which will make for a tastier broth. If you use bouillon cubes, good luck.
If you’ve never made or eaten avgolemono, do try it. Like many other Greek dishes, the use of citrus brings a refreshing balance of flavor. It’s light but still satisfying and great for leftovers. I’ve been grubbin’ on it these last few nights when I needed some comfort food – the cold temperatures and snow are back in Denver.
I also wanted to mention that I made a food stylng faux pas – I added the fresh ground black pepper to the bowl before I photographed (and soon after ate) it.
By the way this is one of those soups that tastes better the next day.