Avgolemono | Soups So Good It Can Cure Any Sickness Ep. 14

Name: Avgolemono | Soups So Good It Can Cure Any Sickness Ep. 14
Prep time: 17 min
Cook time: 67 min
Total time: 84 min
Yield: 6
Ingredients: 5-8 (or 1 whole small chicken) Bone-in chicken thighs; 1 Olive oil; 1 tbsp Italian seasoning; 1 Onion; 5-10 cloves Garlic; 3/4 cup Celery; 1 Carrot; as needed Chicken broth; 3/4 cup (about 130 g) Orzo pasta; 1 Bay leaves; to taste Salt; to taste Black pepper; 4 Eggs; 2-3 Lemons; 1 Fresh dill or parsley

Recipe by Jujumao (@jujumaoeats) on Instagram · View original post

10.0/10 · PopularityBased on the original Instagram post’s likes and comments.

A classic Greek avgolemono soup: chicken seared and simmered with onion, garlic, celery and carrot, with orzo cooked in the broth, then finished with a tempered egg-and-lemon mixture for a silky, tangy soup.

Health score 5.3/10
84 min
Prep 17 min
Serves 6
Medium
429 kcal

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Ingredients

Bone-in chicken thighsbone-in; can be replaced with 1 whole small chicken5-8 (or 1 whole small chicken)
Italian seasoning1 tbsp
Oniondiced1
Garlicminced5-10 cloves
Celerydiced3/4 cup
Carrotdiced1
Chicken brothsome of it is reserved to temper the avgolemono mixtureas needed
Orzo pasta3/4 cup (about 130 g)
Bay leavesoptional1
Eggsfor the avgolemono mixture4
Lemonsjuice and zest, for the avgolemono mixture2-3
Fresh dill or parsleyfor garnish1

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Olive oilfor searing the chicken and for drizzling when serving1
Saltto taste
Black pepperto taste

Method

Season the chicken with salt and pepper and sear it in a pot with a bit of olive oil until browned.
Once golden, set the chicken aside for later.
In the same pot, sauté the diced onion, minced garlic, celery and carrot until fragrant.
Add 1 tbsp of Italian seasoning.
Add the chicken broth.
Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender.
Once done, shred the chicken and add it back to the soup.
Add the orzo pasta and let it cook in the broth for 8-10 minutes.
Meanwhile, prepare the avgolemono mixture: in a separate bowl, whisk together the 4 eggs and add the juice and zest of 2-3 lemons.
To temper, pour in a thin stream a bit of hot soup while whisking constantly, so the eggs do not scramble.
Once tempered, gently stir the avgolemono mixture back into the pot.
Serve the soup hot, garnished with fresh dill or parsley and a drizzle of olive oil.

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Watch how it’s made in the original video