Yia Yia Chicken Avgolemono Soup Recipes

YIA YIA'S AVGOLEMONO

Steps:

• Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
• Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
• While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
• When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

YIA-YIA'S AVGOLEMONO

Steps:

• Bring the chicken broth to a boil.
• Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
• While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
• Beat the whites until they're as fluffy as you can get them.
• Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
• Beat the egg-lemon mixture again, get it very fluffy.
• Add the yolks, and beat.
• When the orzo noodles are done, remove the pot from the heat.
• Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
• Continue, one ladle at a time, until you can't get any broth out of the pot.
• Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
• DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
• Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.