Time 30m Number Of Ingredients 6 Steps:
Place the broth and the rice in a large saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle soup into bowls. Serve immediately with a slice of lemon.
Time 25m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Bring broth to boil in saucepan, and add rice or orzo. Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL). Serve.
Number Of Ingredients 7 Steps:
In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.
Time 1h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve. Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes. In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more. Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
Time 1h Yield 4 servings Number Of Ingredients 13 Steps:
In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking. In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat. In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture. Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.
Number Of Ingredients 10 Steps:
If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.
More about “avgolemono greek egg and lemon soup recipes”
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 18 Steps:
In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside. In a soup pot, bring the water or stock to boil and add the meatballs. Cook for 20 minutes. Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste. Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat. To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour. While beating all the while, gradually add the lemon juice. Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added. Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened. Serve hot, garnished with parsley. Serve this with feta cheese on the side- goes great with the little meatballs.
