Friday, November 21, 2014

Avgolemono Soup (Greek Creamy Lemon Soup)

 If you are looking for a new kind of soup to try, this is the one. It's tangy from the lemon, creamy from the egg, and protein-filled (for the men among us). This is my spin off the of original Greek recipe. See what you think!

The key to this recipe is homemade chicken stock. The flavor will stand out, as there really aren't any other heavy flavors involved. Keep it simple--just cook a whole chicken one night and then add the carcass into a stock pot or crock pot with an onion, some carrots, and some celery. Cover it all with water and simmer it for 8-12 hours. Strain through a fine mesh into a jug or pitcher. Boom, done. After it cools to room temperature, you may want to skim any fat off of the surface, but that's not a big deal.


-1.5 lbs. chicken breasts or thighs (whichever you prefer)
-2 tbsp. butter or olive oil
-1 large yellow onion, finely chopped
-3 large carrots, shredded
-1 tsp. dried oregano
-7 cups of homemade chicken stock
-4 eggs
-1/2 cup lemon juice from good-quality lemons
-1.5 tsp. salt
-2 tbsp. fresh dill

-1/2 cup dry orzo pasta (optional)

Preheat your oven to 375F. Cover a pan with foil and lay out your chicken. Drizzle each piece with olive oil and sprinkle evenly with salt and pepper. Rub it all in. When the oven is preheated, slide it on in and let them cook from about 20-30 minutes, until done.

In the meanwhile, chop your onion and shred the carrots. Set a soup pot over medium heat. Once it's hot, add in your butter or olive oil and then the onion and carrot. Let simmer away until it's softened and golden.

Once the chicken is done, set it aside to cool for a moment. Then, shred it up. Pour your chicken stock into the pot and add the oregano. Bring to a simmer. If you are adding the orzo, this is the time to do it, and then cover the pot and continue to simmer for about 8 minutes.

In a small bowl, whisk up your eggs with the lemon juice really well, and when the orzo is cooked (if using) whisk the egg mixture into the simmering soup (not boiling!) in a slow stream. Yes, the whisk will probably get a bunch of veg stuck in it, but the world isn't over. The whisk is the best way to ensure that you don't end up with scrambled eggs. Do not bring the soup to a boil after this. Simmer for about 5 minutes, add in the shredded chicken, dill, and add salt and pepper to taste. Taste, and then serve. Make sure you turn the heat down to low so it doesn't curdle while you aren't looking.

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