Greek Inspired Lemon Chicken Soup Food

GREEK LEMON CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
• Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
• Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
• Ladle the soup into bowls and garnish with dill.

GREEK LEMON SOUP

Steps:

• Pour the broth into a pot and bring it gradually to a full boil.
• Pour in the rice, reduce to a simmer,and cover.
• Cook for about 25 minutes, or until rice is just tender.
• Do not overcook.
• Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• Whisk this mixture back into the remaining soup.
• Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• Do not let it reach a boil.
• Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• Correct seasoning just before serving.
• Garnish hot or cold with lemon slices and chopped parsley.

LEMONY CHICKEN AND ORZO SOUP

Steps:

• Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
• Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
• Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

GREEK LEMON RICE AND CHICKEN SOUP

Steps:

• In 6 Qt Dutch Oven add EVOO and Onion.
• Saute over med/high heat 5-6 min until Onions are translucent and softened.
• Add Garlic and saute 1 minutes.
• Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
• Bring to boil over med/high heat, cover and turn heat down to med/low.
• Let simmer 20 minutes.
• Remove Chicken and shred.
• Add Chicken back to the pot.
• Add Rice.
• Cover and simmer 20 more minutes.
• Remove Bay Leaf.
• In a small bowl whisk together Eggs and Lemon Juice.
• Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
• Add in Dill Weed and stir.
• Let cook about 5 minutes before serving.
• Taste and add more Lemon juice if needed.
• Garnish with Lemon Slices and more fresh Dill Weed.
• Enjoy!

GREEK LEMON CHICKEN SOUP

Steps:

• Heat a 4 quart stockpot over medium heat.
• Lightly spray with nonstick cooking spray.
• Add carrots, onion and garlic, cook and stir for 2 minutes.
• Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
• Stir in rice and reduce heat.
• Cover and simmer over low heat 15-20 minutes or until rice is tender.
• Remove from heat and stir in parsley just before serving.

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.