Christmas in Greece – Avgolemono

Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.

Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.

Christmas in Greece

Christmas in Greece is similar to other parts of the world, with a few exceptions.

Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.

And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.

Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).

And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.

Making the Avgolemono Soup 

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Start by seasoning the chicken on both sides with kosher salt and pepper.

Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

Add the onion and cook for about 3 to 4 minutes.

Stir in the garlic and cook another minute or two.

Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

Cut the chicken into chunks and return to the pot.

Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.

Stir the eggs into the soup. Add salt and pepper to taste.

Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!

Copyright 2023 Lazy Gastronome

5 from 4 votes

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Avgolemono - Lemony Chicken and Rice Soup

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Course: Breakfast, dinner, Main Course, main dish, supper

Cuisine: Christmas, Greek

Keyword: chicken, Christmas, Christmas Eve, eggs, lemon juice, rice, soup

Servings: 6 bowls

Author: HelenFern

Ingredients

• 3 large chicken thighs
• 3 Tablespoons olive oil (plus more for garnish)
• 1 cup chopped onion
• 2 cloves garlic, minced
• 64 oz chicken broth
• 2 bay leaves, dried
• 3/4 cup jasmine rice (raw)
• 3 eggs separated
• 1/2 cup fresh lemon juice
• fresh parsley or dill for garnish
• salt and pepper to taste

Instructions

1. Start by seasoning the chicken on both sides with kosher salt and pepper.

   Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

   Add the onion and cook for about 3 to 4 minutes.

   Stir in the garlic and cook another minute or two.

   Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

   While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

   Cut the chicken into chunks and return to the pot.

   Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

   Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

   SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.

   Serve with fresh parsley or dill and a drizzle of olive oil on top.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

Καλά Χριστούγεννα – Merry Christmas

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