CREAMY AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO) - CUISINE AND TRAVEL
This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.
Provided by Sondra Barker
Categories Soup
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- First begin shredding your rotisserie chicken and place aside.
- Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
- Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
- Once your soup is finished, you can turn off the burner and add the shredded chicken.
- In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
- Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
- Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.
Nutrition Facts : ServingSize 2 cups, Calories 249 kcal, CarbohydrateContent 36 g, ProteinContent 13 g, FatContent 6 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 28 mg, SodiumContent 2870 mg, FiberContent 3 g, SugarContent 3 g, UnsaturatedFatContent 3 g
LEMON CHICKEN ORZO SOUP - THE LEMON BOWL®
A spin off the traditional Greek egg-lemon soup, this lemon chicken orzo soup comes together in under 20 minutes and is great for prepping ahead. Leftovers make a great lunch!
Provided by Liz DellaCroce
Categories Soup
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a large soup pot, bring chicken broth to a boil. Add orzo, salt and pepper and simmer until pasta is tender, about 15 minutes.
- Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
- To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
- Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes. Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve warm.
Nutrition Facts : ServingSize 2 cups, Calories 337 kcal, CarbohydrateContent 35 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 136 mg, SodiumContent 478 mg, FiberContent 1 g, SugarContent 2 g, UnsaturatedFatContent 5 g
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