Σούπα κοτόπουλο μοσχάρι και λαχανικά αυγολέμονο 
Chicken, Beef, and Vegetable Soup with Avgolemono
Today, with the cold weather, we decided to make a warm, nutritious, and at the same time delicious soup. I had a little beef in the freezer and leftover roasted chicken from the previous day, so I improvised with whatever vegetables I had and made a super invigorating soup that we really liked and will add to our list of favorite soups!
Chicken, Beef, and Vegetable Soup with Avgolemono
Today, with the cold weather, we decided to make a warm, nutritious, and at the same time delicious soup. I had a little beef in the freezer and leftover roasted chicken from the previous day, so I improvised with whatever vegetables I had and made a super invigorating soup that we really liked and will add to our list of favorite soups!
Cooking Instructions
- 1
Sauté the beef and chicken in hot oil, add plenty of water (about 2 quarts to start), the carrots in pieces or grated, and boil for about 50 minutes over medium heat until the meat is tender. Add all the remaining ingredients, add water if needed, and boil over medium heat for 30 minutes. Check if it's ready and lower the heat to low.
- 2
Prepare the avgolemono: Beat the eggs in a deep bowl with a fork or whisk, slowly squeeze in the lemons while continuing to beat, then start adding hot broth from the pot slowly with a ladle while beating the eggs. Add a total of 3-4 ladles to warm the mixture well and prevent the egg from curdling in the pot.
- 3
At this point, turn off the heat. If you don't have someone to help you add the avgolemono to the pot while you stir the food well, then slowly pour the avgolemono with one hand and stir the food with a wooden spoon with the other hand to spread the avgolemono everywhere. Let the food sit covered for 10 minutes and serve!
- 4
Our soup is ready! Enjoy 😊
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