Here, we see Agvolemeno being used in it’s most rudimentary yet most satisfying and comforting way, as a chicken soup.
Avgolemeno soup is the Greek’s answer to chicken noodle soup. I swear, this soup will cure the common cold, warm you on a cold, winter night, or satisfy you for lunch with a sandwich.
The key to any good soup starts with good stock. Avgolemeno requires good chicken or turkey stock. If you don’t have any (nor the patience), then use some good quality (low sodium) commercial stock.
Greeks will enjoy this soup with or without the chicken meat inside. This time around is just soup and noodles.
Another variance is Avgolemeno can be served with rice in it. I could eat it with rice or with noodles, but I prefer the family favourite, noodles.
Greeks will often use fides‚ (fee-thess) or Vermicelli nests as the noodle of choice. One of my biggest pet peeves as a kid was trying to negotiate those long, awkward noodles found in Campbell’s chicken noodle soup…fide‚ solves that problem!
10 cups of Chicken or Turkey Stock
6 nests of fide‚ or Vermicelli (fine) nests
salt to taste
1 tsp. flour
juice of 1 lemon
1/2 cup cold water
- Bring your stock to a boil. Once it’s boiling, break up the Ï†Î¹Î´ÎÏ‚ with you hand and drop into the boiling stock. Boil for 10 minutes and turn off the heat.
- Start making your Avgolemeno by adding your eggs and flour in a big bowl and whisk them together with a fork.
- While still beating, whisk in your lemon juice until incorporated and then whisk in the cold water.
- Take the pot of soup off the element.
- While whisking, add one ladle at a time of the soup to the Avgolemeno mixture (to a total of 4 ladles) to temper the heat of the Agvolemeno).
- Add the contents of of the bowl back into the soup and stir in. Let the soup rest for about 5 minutes.
- Adjust seasoning with salt and serve with cracked black pepper, chives, crackers or bread.
© 2008 – 2011,
. All rights reserved.