The Chew: Egg & Lemon Soup Recipe with Angel Symon


The Chew: Avgolemono Soup Recipe

The Chew continued its Mother’s Day week-long extravaganza by inviting Michael Symon’s mother, Angel Symon, onto the panel. She taught us that Michael is a giggler and has been since he was three. She’s originally from Pittsburgh and wasn’t allowed to cook when she was younger. But she taught herself and soon was teaching Michael who would follow her around the kitchen whenever she was cooking. He’d let her know when something needed more spices and she’s chase him around with a wooden spoon. In a game we also discovered that his mother knows him better than he does.

The Chew Avgolemono Soup Recipe

The Chew made Greek Penicillin or Avgolemono Soup.


The Chew: Egg & Lemon Soup Recipe by Michael Symon’s Mom

Angel Symon introduced us to her Egg and Lemon Soup Recipe on The Chew. She used to feed it to her kids whenever they got sick and referred to it as Greek Penicillin. It is also called Avgolemono Soup.

As for the soup itself, you have to start with chicken stock. You make it by putting a whole chicken, carrots, celery and onions into a pot with a whole gallon of water. Bring it to a simmer for 5-6 hours until flavorful, then strain it. Then boil some orzo in the chicken stock for about 10 minutes. Then blend four eggs, the juice squeezed from three lemons (although, you can certainly use more lemons if you like your Avgolemono Soup extra lemony or if you just enjoy puckering) and a half teaspoon of cornstarch.

Slowly ladle some chicken stock into the egg mix after it’s had a chance to cool. Be careful not to go too fast with adding the stock or letting it be too hot. Then add the mix back into the pot with the chicken stock and bring to a simmer.



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