GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)
A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.
Provided by yoyomofo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
- Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
- Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
- Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 23.9 g, Cholesterol 118.3 mg, Fat 8.8 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 1.9 g, Sodium 1164.1 mg, Sugar 2.9 g
AVEGOLEMONO (GREEK LEMON CHICKEN SOUP)
If you prefer a stronger lemon flavor then increase the juice to 1/2 cup that will give you an extreme lemon flavor, use fresh lemon juice only --- you may use as much cooked rice and chicken as desired, if you have ever had this soup in a Greek restaurant or in Greece and enjoyed it, then you will *love* this! --- homemade chicken broth is always better to use but canned will do fine for this recipe --- see my recipe#118258
Provided by Kittencalrecipezazz
Categories Lemon
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil.
- Reduce heat to low and simmer 30 minutes, stirring occasionally.
- In a bowl whisk the very soft butter with flour until smooth.
- While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes.
- Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.
- Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly.
- Return the egg mixture back into the pot and heat through, stirring constantly.
- Season with salt to taste.
- Add in the cooked rice and chicken then heat through.
- Ladle into bowls and top each bowl with 1 or 2 lemon slices.
Nutrition Facts : Calories 125.4, Fat 8.7, SaturatedFat 4.3, Cholesterol 144.4, Sodium 763, Carbohydrate 5.4, Fiber 0.3, Sugar 1.3, Protein 6.2
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