Vegan Greek Lemon Un Chicken Soup Food

VEGAN AVGOLEMONO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook the vegetables for 8 minutes, or until the carrots are tender. Add the garlic and for one more minute, stirring constantly.
• Add the rice to the pot. Swirl it around for a minute to toast it, then add 7 cups (1.65L) of the broth and the salt. Bring the mixture to a boil and turn the heat to low. Cover and simmer the soup for 25 minutes if using white rice or orzo. Simmer for 40 minutes if using brown rice, or until the rice is tender.
• In a small mixing bowl, whisk together the lemon juice, miso, tahini, nutritional yeast, and 1/4 cup of hot broth from the soup. Add this slurry back to the soup. Stir well. Next, stir in the dill.
• Simmer the soup, uncovered, for a few more minutes. If the soup is too thick for your liking, add the additional 1 cup/240mL broth. Taste the soup and adjust the salt and lemon as needed. Add freshly ground black pepper to taste. Serve

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.

VEGAN GREEK LEMON UN-CHICKEN SOUP

Steps:

• In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.

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 :-) ).

LEMON CHICKEN SOUP

Steps:

• In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
• Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
• Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
• Serve with toasted Pita bread bites or crusty bread.

LEMON CHICKEN SOUP

Steps:

• Place chicken in pot with bay leaf and cover with cold water.
• Bring to boil and simmer 30 minutes.
• Remove chicken and chop/shred when cool.
• Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind.
• Add chopped yellow onion and garlic; cook 5 minutes.
• Add corn, tomatoes, green onion and cilantro.
• Simmer 15-20 minutes.
• Taste and correct seasonings.

GREEK LEMON CHICKEN SOUP

Steps:

• In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
• Stir in rice, chicken, lemon juice and rind.
• Bring mixture to a boil.
• Reduce heat.
• Cover; simmer 15 to 20 minutes or until rice is tender.

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.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.