Greek Chicken Soup with Semolina and Vegetables: Avgolemono.
I grew up eating Italian food most of the time, but my aunt was a chef and she occasionally introduced new dishes, mostly Mediterranean. Avgolemono was one of the soups that literally healed every ache anybody was afflicted with. Rich with flavours, this homemade remedy with chicken broth (made from scratch) was used as an introduction to Homemade Chicken Gyros or indeed any other main dish.
The base for this soup is egg (avgo) and lemon (lemono). Does this description remind you of “My Big Fat Greek Wedding” and Gus Portokalos?
The freshness of this soup originates in the combination of dill and lemon. It is a perfect comfort soup, whatever the season. All kinds of vegetables are in play. If you like to use what nature provides at any given time, any chopped vegetables are suitable: spinach, zucchini, chard, carrots, parsley, peas, kale, cauliflower, you name it!
- 2 Tbsp olive oil
- 4 Tbsp chopped red onion (approx. ½ an onion approx)
- ½ cup carrot slices (1 carrot)
- 1 cup sliced zucchinis
- 2 ½ cups shredded chicken, precooked
- 1 ½ cups chicken broth
- 2 egg yolks
- 2 cups water
- 1 garlic clove, finely chopped
- 1 bay leaf
- Salt to taste
- 3 Tbsp semolina
- 2 Tbsp lemon juice
- 1 tsp dill, chopped
- Slices of lemon and chopped dill to garnish
- Heat the olive oil in a medium sized pot and fry the carrot slices and red onion for 5 minutes.
- Add the zucchinis and fry for another 5 minutes.
- Add 1 cup of the chicken broth and the garlic, leaving aside the remaining ½ cup of broth.
- While the ingredients boil slowly, mix the egg and the remaining broth in a separate small bowl.
- Slowly whisk the egg mixture in to the soup, stirring constantly.
- Add the shredded chicken, water, semolina and bay leaf and boil over a medium heat for 10 minutes.
- Finish with the lemon juice, dill and salt to taste, and boil so it is all well combined (approx. 5 – 10 minutes).
- Serve garnished with the slices of lemon and chopped dill.