13/09/2023
The Best Greek Lemon Soup. Very tasty, lots of protein and great for these chilly Fall days.
RECIPE:
INGREDIENTS
10 cups (3 litres) water
1 whole yellow onion, peeled
4 cloves garlic, peeled
2 ribs celery
1 carrot
1 tablespoon salt
2 skinless chicken breasts or thighs
½ cup white rice or orzo
2 egg yolks
zest and juice of 1 whole lemon
freshly chopped parsley
INSTRUCTIONS
Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes.
Transfer the veggies and one ladleful of broth to a blender. Transfer the chicken on a plate or cutting board. Blend the veggies until smooth and return the mixture to the pot of broth. Using forks or tongs, shred the chicken. Keep the shredded chicken aside.
Add the rice or orzo to the pot of broth and blended veggies. Return the heat to high and let cook for about 20 minutes. Taste for doneness and remove the soup from the heat.
Meanwhile, make the "avgolemono" aka egg-lemon sauce. In a bowl, add the egg yolks, lemon zest and juice and whisk to blend. Slowly add in some of the boiling broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup. Add the egg mixture into the soup pot with the shredded chicken and parsley and enjoy!
When reheating the soup please heat on medium-low as you stir so you don’t break the egg.
