Avgolemono With Rotisserie Chicken And Orzo Greek Lemon And Egg Soup Recipes

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GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)



Greek Lemon and Chicken Soup (Avgolemono) image

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

2 tablespoons olive oil
½ medium carrot, diced
½ medium red onion, diced
½ stalk celery, diced
1 clove garlic, minced
2 (32 ounce) cartons chicken broth
1 teaspoon dried parsley
½ teaspoon dried oregano
1 ½ cups shredded cooked chicken
1 cup orzo pasta
4 large eggs, at room temperature
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
3 dashes hot pepper sauce
salt and ground black pepper to taste

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

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

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 LEMON CHICKEN-ORZO SOUP



Greek Lemon Chicken-Orzo Soup image

Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

6 cups low-sodium chicken broth
1/2 cup orzo
1 large egg plus 2 egg yolks
Kosher salt and freshly ground pepper
5 tablespoons fresh lemon juice (from about 1 1/2 lemons)
1 3/4 cups shredded rotisserie chicken (skin removed)
1 1/4 cups frozen peas and carrots

Steps:

  • Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
  • Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
  • Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

AVGOLEMONO



Avgolemono image

Provided by Victoria Granof

Categories     Chicken     Egg     Kid-Friendly     Quick & Easy     Lunch     Lemon     Simmer     Orzo     Cookie     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice

Steps:

  • 1. In a large saucepan, bring the broth to a boil.
  • 2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
  • 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
  • 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
  • 5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.

MY BIG FAT GREEK LEMON SOUP (MADE EASY)



My Big Fat Greek Lemon Soup (Made Easy) image

My easy version of Avgolemono (Greek egg lemon soup), made with my Recipe #488671, can be prepared two ways -- with diced rotisserie chicken -- or without. NOTE: IF USING LOW-SODIUM OR SALT-FREE CHICKEN STOCK, SEASON WITH SEA SALT BEFORE FINAL SIMMER. YOU MAY SUBSTITUTE CHICKEN STOCK WITH CHICKEN BROTH IF DESIRED.

Provided by The Spice Guru

Categories     Chicken Thigh & Leg

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

3 cups chicken stock (reserve 2 cups cold chicken stock)
1/4 cup fresh lemon juice
1 teaspoon seasoning (My Big Fat Greek Seasoning)
4 tablespoons unsalted butter (or 5 tablespoons for a richer soup)
2 teaspoons granulated sugar
1/8 teaspoon finely grated fresh lemon zest
1/4 cup uncooked orzo pasta
1 cup reserved cold chicken stock
1 cup reserved cold chicken stock
4 tablespoons flour (or 5 tablespoons for a thicker soup)
2 eggs
diced boneless skinless rotisserie-cooked chicken (optional)
minced flat leaf parsley (optional, to garnish)

Steps:

  • ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
  • TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
  • THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.

Nutrition Facts : Calories 259.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 106, Sodium 373.6, Carbohydrate 22.2, Fiber 0.5, Sugar 6.1, Protein 10.4

AVGOLEMONO WITH ROTISSERIE CHICKEN AND ORZO (GREEK LEMON AND EGG SOUP)



Avgolemono with Rotisserie Chicken and Orzo (Greek Lemon and Egg Soup) image

Number Of Ingredients 11

1 cup Orzo
2 Shallots
2 cloves Garlic
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 tablespoons Olive Oil
8 cups Chicken Broth
2 Large Eggs, Room Temperature
1/3 cup Lemon Juice, Fresh
1/4 cup Chopped fresh dill
3 cups Cooked Chicken breast (from a rotisserie chicken)

Steps:

  • Cook the orzo according to package instructions.
  • Cook the shallots, garlic, salt, and pepper in olive oil in a large pot over medium low for 10 min.
  • Add the broth and the chicken. Simmer 10 min.
  • Remove 1 cup of hot broth in a heat-proof measuring cup.
  • Beat the eggs in a bowl. Slowly add the reserved broth, whisking constantly. Stir in lemon juice and then add to the soup.
  • Stir in the orzo and chopped herbs.

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