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Chicken Lemon Rice Soup (Avgolemono)

4.70 Mitt(s) 10 Rating(s)10 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 5

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Level: Intermediate

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Description

This creamy, tasty Greek favorite is also a Michigan favorite, as it’s almost always served at one of the many Coney Island restaurants around the Detroit area.

Ingredients

  • 8 cups Chicken Broth
  • ½ cups Freshly Squeezed Lemon Juice
  • 4 Tablespoons Chicken Base Granules
  • ½ teaspoons Ground White Pepper
  • ½ cups Butter, Divided
  • ½ cups Finely Chopped Yellow Onion
  • ½ cups All-purpose Flour
  • 6 whole Egg Yolks
  • ½ cups Whole Milk Or Heavy Cream
  • 1-½ cup Cooked White Rice
  • 1 cup Finely Diced Chicken Meat
  • 6 slices Lemon

Preparation

(For those who want it more “from scratch,” simply take two chicken breasts on the bone and boil for about 90 minutes in 8 cups of water to make a homemade stock, instead of store-bought broth. Just be sure to skim off the fat, and remove skin before piecing up the chicken for the remainder of the soup.)

1. In a large pot, combine the chicken broth, lemon juice, soup base and pepper. Bring to a boil on high, then simmer for 20 minutes.

2. In a separate frying pan, melt 1/4 of the butter and saute the onions until translucent. Empty into the stockpot. Then add the rest of the butter to the hot frying pan that you just cooked the onions in. Stir in flour to make a roux, keeping over medium heat (and stirring frequently) for about 10-15 minutes. Gradually add the roux to the soup mixture in the stock pot. Simmer for 10 minutes more.

3. Meanwhile, beat the egg yolks until light in color. Then beat in cream/milk. Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so). Return the egg/milk mixture to the soup pot and heat through. Lastly, add the cooked rice and chicken and simmer for another ten minutes. Garnish with lemon slices, and add salt/pepper to taste.

22 Comments

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lucky13beef on 3.11.2011

It won’t let me leave a review so I’ll leave a comment instead. OMG! BEST soup EVER!!!! I’ve never had it before and thought it sound good. I’m an addict now! It’s creamy and filling, yet light and refreshing. I made a 1/2 batch yesterday and had it for lunch, dinner and lunch again and today and I’m out. I have more chicken simmering so I can made it for a party this weekend. It’s officially my favorite soup ever!

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florentinegal on 2.13.2011

Hurt me! I was a little leery to make this soup but it turned out DELISH!!!!! Certainly not a diet soup but certainly a treat!

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kellymilosevic on 1.10.2011

Made this with spinach pie this weekend with my parents. We love it so much that I made another pot tonight for the week! Loved it and wouldn’t change a thing! This is most definitely a new favorite!

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michelleriebeek on 11.7.2010

I made this soup last night and while it wasn’t horrible it did taste extremely… Salty? I have to ask why the chicken stock and the chicken base? I’d like to try it again because it was easy and sounds tastey but omit the chicken base granules.

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msumissa on 5.11.2010

Michigal got this dead right! Wonderful! Just like my favorite at Kirby’s Koney Island! I did add quite a bit more rice because I had it left over and I like it really thick with rice, so I guess I probably doubled it.

10 Reviews

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kender3 on 12.25.2012

Wow, this totally didn’t work. The stock making suggestion was a disaster–what happens when you boil 8 cups of water for 90 minutes is not that you get 8 cups of stock. It is that you get a near empty pot and shoe leather chicken. (I should have trusted my common sense on that.) When I tried to make it again (with bought stock, this time) the chicken flavoring made it taste way too strong, not at all tasty. And it isn’t at all healthy with all the egg and dairy. I will not be trying this for a third time.

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hollisbella on 3.4.2012

Great Recipe! Comfort food for a cold winter day.

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VictoriaDoubleU on 9.11.2011

This was excellent! Though I used chicken bouillon, I should’ve listened to the other reviewers & also lessened the amount of lemon juice.

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Sweet Anna's on 5.12.2011

loved this soup! So good!

(One note I learned the hard way… if you are going to leave out the Chicken Base Granules – we don’t keep that on hand – cut down the lemon juice a bit! Otherwise this was pretty much perfect!) :o) Thanks for sharing!

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kellymilosevic on 1.10.2011

Delish! A new family favorite, wouldn’t change a thing! I would say that making 2 pots in 3 days would definitely mean it’s a keeper!

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