Avgolemono Soup
Greek Lemon Drop Chicken Soup
It’s exactly what Yiayia would make on a cold rainy day like today! Comforting and nourishing for the soul. Kotosoupa avgolemono(Greek lemon chicken soup) is one of my family’s favorites. This silky egg lemon soup is made with love🍋 It is what my daughter’s friend refers to as “A hug in a bowl”
Tips & Tricks:
The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don't scramble when you add them to the hot broth. Never let it boil once you've added the egg-lemon mixture. The soup can break, and you essentially get a Greek version of egg drop soup. Still edible, but not as aesthetically pleasing. Same goes for reheating leftovers: Do it gently, and don't let the soup boil.
Ingredients:
1 whole chicken
6 cups of water
2 Bay leaves
1 tsp Five Peppercorn Mélang
2 tbsp Mrs. Dash Seasoning
1 onion quartered
1/4 cup extra virgin olive oil
2 cups of rice( you may substitute for orzo, boil for 7 minutes)
2 eggs separated
3-4 lemons, freshly squeezed
Salt and pepper
Cooking Instructions:
[ 1 ] Wash and clean the chicken and cavity and place into a large pot. Fill the pot with water until it just covers the chicken, add onion, peppercorns, Mrs. Dash, salt & pepper and bring it to the boil allowing it to cook for approximately 45 mins.
[ 2 ] Turn off the heat and remove the chicken from the pot carefully. Place it onto a platter to cool slightly before pulling the flesh from the bone. Once you’ve removed all the flesh, shred it into smaller pieces and leave in a bowl. Drain the remaining chicken broth through a sieve into a separate bowl and add it back to the pot.
[ 3 ] Add more water to the pot if needed and bring it back to the boil. Add the oil and rinsed rice. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now, stir in shredded cooked chicken and turn off the heat whilst you prepare the avgolemono. In another bowl, begin by vigorously whisking the egg whites(with a ¼ teaspoon salt) until they are foamy then add the yolks and whisk. Slowly stream in the lemon juice as you continue to whisk.
[ 4 ] Using a ladle spoon out the hot stock from the pot and gently stream it into the avgolemono mix while whisking and repeat with another 2 ladles full (this is to temper the sauce.) Pour the avgolemono mix with the stock back into the pot, stirring gently and place the lid on for 10-15 minutes. Serve with freshly cracked black pepper.
