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Avgolemono Chicken Soup with High-Phenolic Olive Oil

A bowl of Avgolemono Chicken Soup with a bottle of PJ Kabos High-Phenolic Olive Oil  sitting ready to eat on a table.
Classic Greek Avgolemono Chicken Soup with High-Phenolic Olive Oil is a welcome meal all year long.

This chicken soup is perfect any time of year—refreshing and hydrating in the summer, cozy and comforting in the winter.


But where it truly shines is when someone is feeling under the weather. There’s real healing power in every bowl! And when you make it with PJ Kabos High Phenolic Extra Virgin Olive Oil, you’re not just adding incredible flavor—you’re boosting the health benefits of this classic dish.


The avgolemono—egg/lemon—sauce strikes just the right balance between bright citrusy tang and creamy richness. Combined with the savory taste of the chicken, it creates a truly comforting and flavorful soup.


Video: Avgolemono Chicken Soup with High-Phenolic Olive Oil


Traditional Greek Avgolemono Chicken Soup with High-Phenolic EVOO.

Let's get cooking!


Comfort Food: Traditional Greek Avgolemono Chicken Soup with High-Phenolic EVOO

Chicken—Main or side dish

Serves: 6

PJ KABOS Extra Virgin Olive Oil to use: Family Reserve Organic Medium or Family Reserve Medium


Ingredients

For the Soup:

  • 1 small chicken (1 kilogram or less), whole, skinned

  • 2 medium onions, chopped or sliced

  • 3 potatoes, cut into small chunks

  • 2 carrots, sliced

  • 3 celery stalks, sliced thinly

  • ½ cup celery leaves, chopped

  • salt, to taste

  • pepper, to taste

  • ⅛ cup rice (optional)

  • ¾ cup PJ Kabos Extra Virgin Olive Oil

For the Avgolemono Sauce:

  • 2 eggs, separated

  • 2 lemons, juice


Preparation 

For the vegetables: Clean and cut the potatoes; set aside in water. Chop the onions; slice the carrots, celery stalks and leaves. In a large pot, add ¼ cup PJ Kabos Extra Virgin Olive Oil. Sauté the onions and carrots.

For the chicken: Add ½ cup PJ Kabos Extra Virgin Olive Oil to the pot with the vegetables and brown the chicken on all sides. Fill the pot with water to two inches from the top. Bring to a boil. Skim any foam that might form (there most likely won’t have much since the chicken was browned). Add the vegetables, salt and pepper and boil it all together until the chicken is thoroughly cooked; approximately 2 hours. Twenty minutes before end add rice (if desired). Remove the chicken pieces. Set aside in a warm place.

 

To make the avgolemono sauce: In a medium bowl, separate the egg yolks from the whites. Using a whisk, mixer, or blender, beat the egg yolks until smooth. Gradually add the lemon juice, whisking continuously to ensure a smooth mixture. Once combined, add the egg whites and continue beating until fully incorporated.

 

Using a ladle, gradually add at least 2 cups of very hot broth from the pot of soup into the egg and lemon mixture, whisking constantly to prevent the eggs from curdling. The key is to slowly bring the egg and lemon mixture up to the same temperature as the broth in the pot (which also cooks the egg). Once the egg and lemon mixture is about the same temperature as the broth and well-blended, add it to the soup in the pot.

 

Gently stir or swirl the pot in one consistent direction to fully incorporate and thicken the soup. If needed, return the pot to low heat, stirring gently until the soup reaches the desired consistency.

 

Optional: To create a thicker sauce, you can mix 1 tablespoon of corn flour or white flour into the egg and lemon mixture after adding the lemon juice. However, this step is usually unnecessary.

 

Serving suggestions for the meat of the chicken: The chicken may be deboned and added to the soup or used to make a chicken salad sandwich to go along with the soup (But if the chicken is added to the soup it must be hot so as to not curdle the liquid when added). Greek Cheese & Olive Oil Savory Bun—“Tiropita Koulouriou”—makes a perfect accompaniment to this soup.


Your traditional Greek High-Phenolic Chicken Avgolemono Soup is ready to eat and fill you with energy and all sorts of good things to keep you and your family and friends healthy and strong.


Kali Orexi—Happy Appetite!


 

Fresh Harvest 2024/25 High-Phenolic EVOOs


PJ Kabos - "The Phenolic Shot." An elegant & protective gold bottle of PJ Kabos extremely high phenolic extra virgin olive oil.
PJ KABOS “Phenolic Shot” (1000+ mg/kg), Fresh Harvest 2024/25, EXTREMELY HIGH PHENOLIC, USDA Organic Greek Extra Virgin Olive Oil. Highly Bitter & Pungent Taste. Greece, Cold-Extracted, 16.9 fl. oz. Bottle.
PJ Kabos Family Reserve Organic—"Phenolic Shot" is an award-winning extra virgin olive oil that is extremely high in polyphenols, possibly the highest phenolic content available in a true Extra Virgin Olive Oil today. Its intense bitterness and pungency clearly reflect the activity of these polyphenols.


 
(Black Bottle)
An elegant & protective black bottle of PJ Kabos High Phenolic Robust Extra Virgin Olive oil with olives scattered around it. A finishing oil, cooking and baking oil and a phenolic shot.
PJ KABOS Family Reserve Organic – Robust, Fresh Harvest 2024/25, VERY HIGH PHENOLIC (750+ mg/kg), USDA Organic Greek Extra Virgin Olive Oil, Kosher, from Greece, Cold-Extracted, 16.9 fl. oz. Bottle.
PJ KABOS Family Reserve Organic - Robustis an award-winning extra virgin olive oil that is very high in polyphenols and adds depth, character and great health benefits to every meal.


 

(White Bottle)

An elegant & protective white bottle of PJ Kabos Medium High Phenolic Extra Virgin Olive Oil with olives scattered around it. Finishing oil, cooking oil and a phenolic shot.
PJ KABOS, HIGH PHENOLIC (500+ mg/kg), Fresh Harvest 2024/25, USDA Organic Greek Extra Virgin Olive Oil, Kosher, from Greece, Cold-Extracted, 16.9 fl. oz., Koroneiki, "Family Reserve Organic – Medium."
PJ KABOS Family Reserve Organic - Medium, is an award-winning extra virgin olive oil that is high in polyphenols and adds a lovely taste and great health benefits to every meal.



 
(White Tin)
Tins of PJ Kabos High Phenolic Medium Extra virgin Olive Oil showing all sides of the easy-to-store & protective tin. A finishing, cooking oil and a phenolic shot.
PJ KABOS Family Reserve – Medium, High Phenolic (400+ mg/kg), Premium Greek Extra Virgin Olive Oil, Origin: Greece, Kosher, Cold-Extracted, 16.9 fl. oz. Tin.
PJ KABOS Family Reserve - Medium, is an extra virgin olive oil in an easy-to-store tin that is high in polyphenols and adds a lovely taste and great health benefits to every meal.



 

Please enjoy having a look around our websites and PJ Kabos Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc..

And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.



 
PJ Kabos High-Phenolic Extra Virgin Olive Oil: Your Trusted Oil, Straight from Our Table to Yours.

 


1 Kommentar


Kaliki Ska
Kaliki Ska
5 days ago

Aloha! Love this soup! Yaya & Thea made this Avgolemomo chicken soup for me when I was a boy! Thank you, for the precise recipe & rememberance to memory my Greek heritage!

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