AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)
This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.
Provided by Sondra Barker
Categories Soup
Time 20m
Number Of Ingredients 12
Steps:
- First begin shredding your rotisserie chicken and place aside.
- Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
- Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
- Once your soup is finished, you can turn off the burner and add the shredded chicken.
- In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
- Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
- Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.
Nutrition Facts : ServingSize 2 cups, Calories 249 kcal, Carbohydrate 36 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Sodium 2870 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g
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
AVGOLEMONO SOUP (CHICKEN SOUP)
Make and share this Avgolemono Soup (Chicken Soup) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken in a large stock pot and fill with enough water to cover it.
- Bring to a boil and remove the foam.
- At this point add the onion and salt and pepper to taste.
- Once the chicken is boiled remove it and the onion from the pot.
- Now add the rice or orzo to the broth and let it boil.
- When the rice or orzo is ready, add the avgolemono sauce.
GREEK AVGOLEMONO CHICKEN SOUP
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Provided by dimitra
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
- When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
- Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
- You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g
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QUICK AVGOLEMONO, ORZO, AND CHICKEN SOUP RECIPE
From myrecipes.com
4.5/5 (11)Total Time 35 minsServings 4Calories 228 per serving
- Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
- Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
- Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
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