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.
CHILLED AND DILLED AVGOLEMONO SOUP
In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
Provided by Ruth Cousineau
Categories Soup/Stew Blender Egg Rice Appetizer Lemon Chill Healthy Dill Candy Thermometer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
- Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.
AVGOLEMONO SOUP
Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
- Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 484.6 calories, Carbohydrate 32.7 g, Cholesterol 161.4 mg, Fat 22.3 g, Fiber 2.6 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 926.2 mg, Sugar 5.4 g
CHILLED AVGOLEMONO SOUP
This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent, about 5 minutes. Add garlic, and cook until soft, about 2 minutes. Add rice, and stir to coat. Add stock and water; bring to a simmer. Cook, covered, until rice is tender, about 20 minutes.
- Prepare an ice-water bath. Working in 2 batches, puree soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a bowl set in ice bath; let stand for 20 minutes, stirring occasionally. Stir in lemon juice, dill, and 1 1/2 teaspoons salt; season with pepper.
AVGOLEMONO SOUP
The combination of chicken and lemon make this the perfect "common cold" soup, and the egg yolks make it velvety smooth. Warning - this soup must be served hot off the stove. It does not travel well and it does not make good leftovers! We never have leftovers at my house, because everyone gobbles it up.
Provided by gothblossom
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- First, heat the chicken broth on medium high to just the boiling point. While you're waiting, separate your egg whites from yolks.
- Important note- don't try to make this recipe without separating the eggs. It won't work. (Put the whites in the fridge and make a guilt-free omelet tomorrow!).
- Put the egg yolks in a two cup glass measuring cup. Whisk them together with the lemon juice, dill, and pepper.
- Once the broth is boiling, remove a couple of ladles full into your egg mixture and whisk. Set it aside for now.
- Add your orzo to the pot and cook until it's tender (7 or 8 minutes should do).
- Whisk the egg mixture again and stir it into your pot.
- Sample a bit, and add lemon, dill, or pepper to taste.
- Serve hot with bread or feta.
Nutrition Facts : Calories 252.5, Fat 6.2, SaturatedFat 2, Cholesterol 166, Sodium 757.1, Carbohydrate 35.5, Fiber 2.2, Sugar 2.6, Protein 13.2
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