avgolemono soup
ingredients
- 1.5 lbs chicken thighs
- 9 cups water
- 2 tsp salt
- 1/4 tsp black pepper
- 1 cup orzo pasta
- 2 eggs, well beaten
- 3 medium lemons, juiced (about 1/3 cup)
- fresh dill + black pepper, to garnish
instructions
- Rinse your chicken thighs and then place them into your soup pot (do not trim the fat from the chicken). Pour the water into the pot and heat on high. Cover the pot until it starts to boil and then lower the heat to low. Intermittently remove the white froth from the pot and then quickly cover again. Season with the salt + pepper.
- Cook for 15 minutes and then transfer the chicken to cutting board. Slice into bite size pieces and then return to the pot. Also stir in the orzo pasta at this point. Cover again. Stir occasionally. Cook 10 minutes and then uncover pot, bump up your heat to medium and cook another 15 minutes. Remember to taste the broth and adjust seasonings to your palate. Once done, remove pot from the burner.
- In a large measuring cup or bowl, add eggs and 1 teaspoon water, beat for 30 seconds. Whisk in the lemon juice to the eggs. Next add two cups of the pot’s chicken broth (one cup at a time) to this mixture while whisking vigorously. This is done to temper the mixture.
- Finally, remove the pot from the burner and pour this tempered lemon sauce into your soup while mixing continuously, until fully incorporated and smooth.
notes
I used three medium sized lemons. If you're not the biggest fan of lemons, you can use two lemons instead of 3.This soup can also be made with white rice.Store leftovers in fridge up to 2 days.Reheat on LOW heat, slowly - do not reboil.
nutrition
Calories: 567kcal
Carbohydrates: 36g
Protein: 36g
Fat: 31g
Saturated Fat: 8g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 13g
Trans Fat: 1g
Cholesterol: 249mg
Sodium: 1355mg
Potassium: 576mg
Fiber: 4g
Sugar: 3g
Vitamin A: 270IU
Vitamin C: 43mg
Calcium: 72mg
Iron: 3mg
Comments
Post a Comment