Greek Lemon Chicken Soup
Avgolemono Soup (aka Greek Lemon Chicken Soup)
A light and bright Greek style lemon chicken soup with rice that is thickened with eggs.
ingredients
1 tablespoon oil
1 onion, diced
6 cups chicken broth or chicken stock
1/2 cup arborio rice
3 eggs, lightly beaten
2 cups cooked chicken
2 lemons, juice and zest
2 tablespoons white miso paste (optional)
salt to taste
directions
Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.
Remove from the heat, mix 1/4 cup of the hot broth with the miso paste and then mix the mixture back into the soup before seasoning with salt.
Ingredients
10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup Israeli couscous (pearl)
1/2 teaspoons crushed red pepper
2 ounces crumbled feta
1/3 cup chopped chive
Salt and pepper
Instructions
Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.
