Herbed Avgolemono Lemon Egg Soup Recipes

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AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE



Avgolemono: Chicken Soup with Egg-Lemon Sauce image

Provided by Cat Cora

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 11

One 3-pound free-range chicken
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 carrot, peeled and quartered
1 leek, cleaned and quartered
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 tablespoon salt
1 teaspoon ground pepper

Steps:

  • Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
  • Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
  • When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
  • Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
  • Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
  • In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

AVGOLEMONO (EGG AND LEMON SOUP)



Avgolemono (Egg and Lemon Soup) image

Provided by Food Network

Time 35m

Yield 4 servings.

Number Of Ingredients 6

6 cups chicken stock (48 ounces)
1 cup orzo
Salt and pepper
2 eggs, separated
Juice of 2 lemons
Chopped parsley, for garnish

Steps:

  • In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;

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