Avgolemono With Rotisserie Chicken And Orzo Greek Lemon And Egg Soup Recipes

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.

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.

AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)

Steps:

• First begin shredding your rotisserie chicken and place aside.
• Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
• Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
• Once your soup is finished, you can turn off the burner and add the shredded chicken.
• In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
• Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
• Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.