Chicken Soup Avgolemono: Greek Egg-Lemon Chicken Soup
Avgolemono is a traditional soup in Greece, simple to make and delicious, packed with protein and vitamin C.
Servings: 8
Calories: 548kcal
Ingredients
- 1 whole chicken excess fat, trimmed and breast skin removed
- 12 cup water
- 2 carrots cut in half
- 2 celery stalks cut in half
- 1 onion peeled and cut in half
- 2 bay leaves
- 5 whole black peppercorns
- 2 tsp salt or more to taste
- 1/2 cup orzo pasta (or rice)
- 3 eggs
- 1 tsp fresh lemon zest
- 2 lemons
- black pepper to taste
Instructions
- Place a large stockpot with water over medium heat and add the chicken, carrots, bay leaves, black peppercorns, celery stalks, onion, and season with salt. After it starts boiling, reduce the heat to medium-low and continue cooking for an hour.
- Take out the vegetables and the chicken and transfer them to a bowl. Use a fine sieve to strain the broth through then pour it back to the stockpot and bring to a boil.
- Uncover the pot and add the orzo pasta and continue cooking for 12 minutes until tender.
- in a small bowl beat the eggs until became frothy and add the lemon juice and the lemon zest while continuing to whisk to make the egg-lemon mixture.
- Into a separated bowl pour about 2 cups of the soup broth, after the pasta has cooked.
- Now mix the hot broth with the egg-lemon mixture but to prevent from curdling continue to whisk while pouring.
- Pour the egg-lemon mixture into the pot and let it cook on low temperature for 10 minutes.
- Season with salt and pepper.
- You can put back the chicken meat and vegetables and serve warm.
Notes
If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg-lemon mixture.