This is the traditional recipe made in Greek kitchens. The basic Avgolemono (stock and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
The soup should be filling, salty and slightly sour, so I use 2 juicy lemons although the flavour may be too sour for non-Greeks. Organic lemons tend to be juicier than supermarket lemons.
Delicious - 10 May 2016
This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a small pinch of Oregano to the soup when I added in the salt & pepper. - 23 Jan 2008 (Review from Allrecipes USA and Canada)
This is my all time favorite soup. It's exactly the way my yiayia taught me how to make it when I was a young girl. It's now my nephew's favorite soup and he asks for it all the time. I wouldn't change a thing. If you are short on time, use a pressure cooker to cook the chicken. I also use chicken leg quarters and skim the fat that rises to the top. - 12 Dec 2007 (Review from Allrecipes USA and Canada)