GREEK SOUP RECIPES

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GREEK LEMON CHICKEN SOUP RECIPE | VALERIE BERTINELLI ...



Greek Lemon Chicken Soup Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 40 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

4 cups chicken stock
1 small carrot, halved 
1 stalk celery, halved 
1 sprig dill, plus sprigs for garnish
1 shallot, halved
Kosher salt 
1 boneless, skinless chicken breast (about 6 ounces) 
1/3 rounded cup orzo 
2 large eggs 
3 tablespoons fresh lemon juice 

Steps:

  • In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
  • Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
  • Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
  • Ladle the soup into bowls and garnish with dill.

GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO) | ALLRECIPES



Greek Lemon and Chicken Soup (Avgolemono) | Allrecipes image

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

Provided by yoyomofo

Categories     Chicken Soup

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
½ medium carrot, diced
½ medium red onion, diced
½ stalk celery, diced
1 clove garlic, minced
2 (32 ounce) cartons chicken broth
1 teaspoon dried parsley
½ teaspoon dried oregano
1 ½ cups shredded cooked chicken
1 cup orzo pasta
4 large eggs, at room temperature
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
3 dashes hot pepper sauce
salt and ground black pepper to taste

Steps:

  • Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
  • Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
  • Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
  • Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

Nutrition Facts : Calories 232.7 calories, CarbohydrateContent 23.9 g, CholesterolContent 118.3 mg, FatContent 8.8 g, FiberContent 2.3 g, ProteinContent 15.4 g, SaturatedFatContent 1.9 g, SodiumContent 1164.1 mg, SugarContent 2.9 g

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