Chicken Avgolemono Soup Recipe

Greek Avgolemono Soup (Easy Greek Lemon Chicken Soup)

WEBFeb 22, 2024 · Jump to Recipe. This Greek Avgolemono Soup recipe, a classic lemon rice and chicken soup, is a deliciously hearty meal that's ready in just 35 minutes! With …

Rating: 5/5(2)

Preview

See Also:

Show details

Avgolemono (Greek Chicken Pasta Soup) The Café …

WEBDec 2, 2022 · Return the pot to the heat now and add the egg mixture. Cook over medium-low heat for another 5 minutes, stirring constantly …

1. Heat a large stockpot or Dutch oven over medium heat. Add the oil and butter. Swirl the pan until the butter is melted. Add the onion and carrots and stir to combine. Cook for 3-4 minutes until the onion is softened. Add the garlic and rosemary and stir. Cook for another 30 seconds.
2. Add the chicken broth and salt and bring to a boil. Cook for 10 minutes, then add the orzo and cook for another 8-10 minutes or until the orzo is tender. Remove the pot from the heat.
3. While the broth mixture is cooking, whisk together the eggs, egg yolks and fresh lemon juice in a medium-size heatproof container (I use a 4 cup pyrex measuring cup) until well combined.
4. When the orzo is tender, take a ladle of the hot soup and SLOWLY drizzle it into the egg mixture while whisking continuously. Continue with several more ladles of broth until you’ve added about 2 cups.

Preview

See Also:

Show details

Greek Lemon Chicken Soup aka Avgolemono Recipe

WEBMar 8, 2019 · In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, …

1. In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
2. Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
3. In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
4. Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

Preview

See Also:

Show details