Avgolemono Chicken Soup (Greek Lemon Soup)

I found some recipes online...sick today and thinking of making this, anyone have a great recipe to share

Re: Avgolemono Chicken Soup (Greek Lemon Soup)

Don't have any recipes to share, but I totally am going to stalk this thread for recipes...I looooove this soup!

Re: Avgolemono Chicken Soup (Greek Lemon Soup)

OK don't have an exact recipe, but here are the basics. Just made some last week for the first time last week and it came out so good! Even better the next day. Pretty close to my Yia Yia's! Pretty simple really.

I just made chicken soup the way i always do. Boiled some split breasts with some stock/water, onion, carrots, celery, salt, pepper, bay leaf. Shredded the chicken, strained the stock and put it back in the pot. Brought it to a boil and added orzo. Cook a few minutes until aldente. Then I put 2 eggs and the juice of about 1 1/2 lemons (you can add more/less according to taste. I love lemon) in my kitchen aid mixer and beat it for a few minutes until frothy. Then slowly added about 2 ladels full of hot stock (slowly so you don't make scrambled eggs!) Beat for a few more minutes and added the mixture to the pot.

here is a similar recipe:
http://allrecipes.com/Recipe/Lemon-Chicken-Soup-I/Detail.aspx

Message edited 3/15/2010 10:40:43 PM.

Re: Avgolemono Chicken Soup (Greek Lemon Soup)

Here's an easy Avgolemono. I usually add small pieces of carrot and fresh parsley. When in the mood... Shredded chicken but that's only if I made stock. I actually like it without chicken.

Avgolemono (Greek Lemon Soup)

8 cups chicken stock, preferably homemade, if not, low sodium
1 cup orzo pasta, or rice
4 eggs, separated
Juice of 3 lemons
Freshly ground black pepper

Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.

When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.

---If it tastes to acidic, add more chicken stock.