Avgolemono Chicken Soup Food

GREEK AVGOLEMONO CHICKEN SOUP

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.

AVGOLEMONO

Steps:

• Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
• Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
• In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
• Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

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.

AVGOLEMONO CHICKEN SOUP

Steps:

• 1. In a large saucepan over medium-high heat, add chicken, onions, carrots, celery, peppercorns, bay leaf and 4 cups broth. Bring to a boil, reduce the heat to medium and simmer for 25 minutes or until the internal temperature of chicken breasts reaches 165ºF. During the cooking time, skim off any foam on the surface.
• 2. When it's done, transfer the chicken to the bowl of a stand mixer and set aside. Drain the broth through a fine sieve sitting over a large bowl or large measuring cup; discard the solids.
• 3. For the recipe, 9 cups is needed therefore add more broth to get the volume asked for and transfer the 9 cups of broth to a Dutch oven. Add lemon zest, stir and bring it to a boil. Add rice and cook for about 15 minutes or until done, stirring often.
• 4. Meanwhile, shred the chicken finely using the paddle attachment on a stand mixer; set aside.
• 5. When the rice is plump, add the shredded chicken and stir well. Reduce the heat to medium.
• 6. In a mixing bowl, whisk eggs until frothy. Slowly pour in the lemon juice, whisking constantly. Temper the egg mixture by adding the hot broth a little at a time, whisking constantly.
• 7. When the eggs are warm, add the mixture to the broth and whisk very well.
• 8. Turn off the heat and season with freshly ground black pepper and salt; taste and adjust if necessary. Add chopped parsley, combine well and serve.
• 9. To view this recipe on YouTube, click on this link >>>> https://youtu.be/euBc9vyAy8E

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)

Steps:

• Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
• Cover pan and let simmer for 45 minutes.
• Remove chicken and parsley, discard parsley.
• Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
• Set aside.
• Add rice, carrot and celery to broth and cook for 20 minutes.
• Add lemon juice to the soup.
• Stir.
• Turn off heat.
• Beat the eggs and cornstarch in a small bowl.
• While whisking, slowly dribble in hot chicken stock- never stop whisking.
• Do this until you have used up a couple of ladlefuls of stock.
• This tempers the eggs so they do not curdle.
• Slowly add egg to the hot soup and give a good stir.
• Add chicken and serve, sprinkled with a bit of pepper (if desired).
• Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

Steps:

• Bring broth to boil in saucepan, and add rice or orzo.
• Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
• While the rice cooks, lightly beat the eggs and the lemon juice together.
• Remove the broth from heat.
• Slowly mix about one cup of the hot broth into egg-lemon mixture.
• Add to the soup gradually while stirring.
• Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
• Serve.

AVGOLEMONO

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.

GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)

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.