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Greek Avgolemeno Chicken Soup
Created by paullois, Wednesday, 25 August 2010
At a glance
Heart Happy
Main dishes
Main Ingredient
  • 1 whole chicken
  • Greek seasoning
  • Carrots
  • Celery
  • Onion
  • Salt
  • 2 eggs
  • 1 egg yolk
  • Juice of 2 lemons ( about 1/3 cup)
  • Chicken broth
  • Orzo or rice
  1. Place chicken in crockpot and sprinkle Greek seasoning on it. Let the chicken slow cook for about 5-7 hours. Note: I typically don't add veggies to the crockpot while the chicken is cooking, but you can if you want to.
  2. Remove chicken and let cool before shredding.
  3. After shredding, put the discarded chicken pieces back in the crockpot and let slow cook overnight or for more time to render more broth. Note: this step can be skipped if you don't have the time; you'll just need to add more chicken bouillon cubes and water to the actual soup.
  4. Remove all chicken pieces from broth. Let the broth cool a bit and then put in a container and refrigerate overnight or until the fat comes to the top so you can skim it off.
  5. In a big, clean pot over medium heat, add your chicken stock, shredded chicken, sliced celery and carrots and chopped onion. Note: veggies are optional a they can also be cooked with the chicken in the crockpot.
  6. Cook rice or orzo separately. I just eyeball about how much I want in the soup ( usually about 1/3 cup dry orzo). Once it is done, drain any excess water off and add to the soup.
  7. Add more bouillon cubes and water or chicken broth, as needed. Take out about 2 cups of broth. Whisk eggs and add the broth slowly to prevent curdling. Add to soup and whisk frequently to prevent curdling. Add juice of lemons. Add more Greek seasoning and salt, to taste.
  8. Note: I don't follow the exact recipe each time. You have to frequently taste test to see what needs to be added.
  9. I let the chicken soup cook until well heated through and through. I haven't actually timed it...
Additional Tips
To enhance the flavor of the soup I also sautéed the onion, carrots and celery. Thanks, Mary, for the recipe!