Prep 15 mins
Cook 2 hrs
I found this recipe on the internet. The introduction called this the most iconic of Greek Soups. It is also known as Chicken Soup Avgolemono. If you like it thick, add two tablespoons of cornstarch dissolved a little warm water to the broth before adding the egg-lemon mixture.
- 1 whole chicken (trim fat and remove skin)
- 2839.08 ml water
- 2 carrots (cut in half0)
- 2 celery ribs (cut in half)
- 1 large onion (cut in half0)
- 2 bay leaves
- 5 peppercorns (whole)
- 9.85 ml salt
- 118.29 ml orzo pasta (or rice)
- 3 eggs (room temperature)
- 4.92 ml lemon zest
- 2 lemons (juiced and strained)
- salt & fresh ground pepper
- Add first eight ingredients to a large stockpot. Bring water to a rapid boil, lower heat to medium low and simmer partially covered for about an hour to hour and a half.
- Remove the chicken and vegetables to a bowl and strain the broth through a fine sieve into a large bowl. Return the broth to the stockpot and bring to a boil.
- Add the orzo past or rice and cook, uncovered for about 10-12 minutes until tender.
- While the pasta is cooking, prepare the egg-.lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and lemon juice in a steady stream while continuing to whisk.
- When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl.Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will prevent the eggs from curdling.
- Stir the egg-lemon mixture into the pot and heat over very low heat for about 5-10 minutes. Be careful not to boil the soup.
- Season with salt and pepper to taste.
- You can follow tradition by serving this without the chicken or vegetables, add them back to the soup, or serve them on the sidel.