GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- 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.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- 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.
- 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.
GREEK CHICKEN & RICE SOUP WITH EGG & LEMON (AVGOLEMONO) RECIPE - (3.9/5)
Provided by LRay
Number Of Ingredients 10
Steps:
- If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.
LEMON CHICKEN ORZO SOUP
A cozy and comforting soup that still feels light, thanks to its bright, lemon-forward flavor. Orzo pasta and shredded rotisserie chicken make it feel like a meal-but one that's done in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, add 7 cups of the chicken broth, the salt and pepper; heat to boiling. Add orzo to broth; reduce heat to medium, and simmer uncovered 7 to 10 minutes, stirring occasionally, until orzo is tender.
- In 2-cup glass measuring cup, add remaining 1 cup broth, the lemon juice and flour, beating with whisk to combine. Slowly stir mixture into soup; return to simmering. Cook and stir 1 to 2 minutes or until soup thickens slightly.
- Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in butter. Divide among bowls to serve; garnish with dill leaves.
Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 2 g, TransFat 0 g
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- To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
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