The most common mistake is that the Avgolemono curdles and gets lumpy.
#GREEK CHICKEN SOUP HOW TO#
That’s why I’ve put together my tips and tricks in the section below! How to avoid the most common Chicken Egg-Lemon soup mistakes If you have ever tried making ‘Kotosoupa Avgolemono’ or any other Greek recipe that includes Avgolemono before, you must know that a few things can go wrong. This Greek lemon chicken soup recipe includes the traditional and fool proof recipe for preparing an egg-lemon sauce!Īlthough the basic chicken avgolemono soup recipe is relatively simple, my experience has shown that it can be really tricky to get right. The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono.Īvgolemono is an egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavor. And best of all its topped off with some shredded chicken for that extra bit of comfort! It mixes eggs with lemon and the delicious, fragrant chicken stock resulting in a deliciously tangy, thick and hearty soup.
This is the authentic recipe for Greek lemon chicken soup, a trademark dish that has nourished generations. So read along to discover my tips and tricks to make it to perfection as well as my variations and of course my delicious recipe! Hearty, simple and extra comforting, this Greek lemon chicken soup is with no doubt the perfect dish for a cold winter’s day! ‘Kotosoupa Avgolemono’ is a classic Greek soup made basically with chicken, which is boiled until tender, rice and finished off with a delicious egg-lemon sauce, which is added in the chicken broth. Jump to Recipe Greek lemon chicken soup – A traditional wintery recipe
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