- Health advice
- Jun 08, 2014
Greek Avgolemono Soup is named for the eggs (Avga) and lemons (Lemonia) that give this soup a lovely creamy texture without the use of milk products.
Traditionally made at Easter with the inclusion of some organ meats, here is a variation with vegetables for better balance.
Just the thing for a cold winter's day or when you're feelling under the weather.
This is real comfort food with real nutritional value!
Tasty also with other vegetables and also with fish instead of chicken, this is a versatile soup you can modify to suit your taste preferences.
Καλή σας όρεξη! (Kalí sas orexi ) - Greek for Bon appetite!
Maria Mitchell is a fully qualified Aromatherapist and Herbalist whose passion for smell (and taste!) has led her into teaching, and writing about the healing power of Aromatherapy and Herbs.
You can learn more about Maria here
Avgolemono Soup
- 1 whole chicken
- 1 whole onion
- 1 tablespoon basmati rice
- 1 zucchini
- 2 eggs
- Juice of 1 lemon
- salt and pepper
- Put the chicken in a pot and cover with water. Add onion, salt and simmer chicken and onion until meat is falling off the bones.
- Strain and reserve stock from the boiled chicken.
- Bring stock to boil, add rice and diced zucchini and boil for 15 mins.
- Meanwhile, debone chicken and chop breast meat into small pieces.
- Add diced chicken breast to the stock.
- Turn off the heat but leave on stove.
- Whisk the egg whites until they form peaks, then slowly add in the yokes to the whites while continuing to whisk, followed by the juice of the lemon.
- Very slowly add 1 cup of the soup stock into the eggs while continuing to whisk.
- Add this mixture slowly while stirring to the soup (the stove remains off)
- Sprinkle a little pepper and serve.
Maria Mitchell – Aromatherapist and Herbalist
Maria Mitchell is a fully qualified Aromatherapist and Herbalist whose passion for smell (and taste!) has led her into teaching, and writing about the healing power of Aromatherapy and Herbs.
You can learn more about Maria here
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