Avgolemono - Greek Lemon & Chicken Soup

Name: Avgolemono Greek Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 celery stalks, diced; 1 large carrot, diced; 2 garlic cloves, grated or minced; 2 bay leaves (preferably fresh, but dry is fine as well); 8 cups chicken stock; 2 poached chicken breasts, shredded, or 3 cups cooked shredded chicken; 1 cup orzo; 2 egg yolks; ⅓ cup freshly squeezed lemon juice, plus more as desired; 1 tablespoon The Greek seasoning; Chopped fresh dill and/or oregano; Salt and freshly ground pepper, to taste

Don’t be daunted by the name–this fragrant, nourishing soup is harder to pronounce than it is to make. Avgolemono is a traditional Greek chicken-and-lemon soup that was made for cold nights, wintry temps, or anytime you crave a bowl of comfort. If you’re just discovering the recipe, you’re gonna wish that you’ve been making it your entire life–it’s that good. The secret to the soup’s characteristic silky texture and sunny flavor is finishing it with a mixture of egg yolks and fresh lemon juice. Last but not least, a sprinkling of The Greek seasoning infuses the pot with the aroma of Mediterranean herbs.

Avgolemono Greek Soup

Rated 5.0 stars by 4 users

Servings

6-8

Prep Time

10 minutes

Cook Time

40 minutes

This soup can be made with a rotisserie chicken, leftovers from a Sunday roast chicken or a couple of poached breasts. Orzo is the traditional pasta choice, but feel free to use small elbow, acini di pepe, tubetti, or other small noodles that cook quickly. Avoid boiling the soup after you add the egg-lemon mixture.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 celery stalks, diced
1 large carrot, diced
2 garlic cloves, grated or minced
2 bay leaves (preferably fresh, but dry is fine as well)
8 cups chicken stock
2 poached chicken breasts, shredded, or 3 cups cooked shredded chicken
1 cup orzo
2 egg yolks
⅓ cup freshly squeezed lemon juice, plus more as desired
1 tablespoon The Greek seasoning

For serving

Chopped fresh dill and/or oregano
Salt and freshly ground pepper, to taste

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Directions

Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, 8-10 minutes.
Add the carrots and garlic and cook for a few more minutes, until fragrant, and then add the bay leaves and chicken stock.
Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes. Add the shredded chicken to the pot and return to a lively simmer. Add the orzo and continue to cook for 8 minutes, or until the pasta is al dente.
While the orzo is cooking, whisk the egg yolks, lemon juice, and The Greek seasoning together in a bowl. Remove a ladle of stock and whisk it into the egg-lemon mixture to temper it. Pour the tempered mixture into the pot and continue to cook for 5 minutes.
Taste and add additional salt, pepper, or lemon juice as desired. Top with fresh dill and/or oregano and serve.

Tags : The Greek

categories : Recipes

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