Greek Lemon Chicken Soup Recipe : Avgolemono

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Wash the chicken thighs and place them in a large stock pot.

Add 1 gallon of water to the pot and turn the stove on high to bring it to a rumbling boil.

Once boiling, reduce the heat to simmer and add bay leaves. Cook for at least 1 hour.

After the chicken is tender, turn off the stove and remove the chicken from the pot, separating it from the bones and skin.

Let the chicken cool before shredding it.

Turn the stove back on high and add 1 and 1/2 cups of celery, 1 and 1/2 cups of onions, and 1 and 1/2 cups of carrots to the pot.

Bring the vegetables to a boil, then reduce the heat to medium and cook for about 45 minutes.

Juice 6 large lemons to get about 1 cup of lemon juice using a lemon squeezer.

In a separate bowl, crack 6 eggs and whisk them until creamy and yellow.

Add the 1 cup of freshly squeezed lemon juice to the eggs and set aside.

After 35 minutes of cooking the vegetables, add 1 cup of orzo pasta to the broth and stir.

Add 1 tablespoon of salt and a little bit of pepper to the broth and stir again.

Temper the egg and lemon mixture by slowly adding ladles of hot broth to it, stirring continuously to prevent curdling.

Once tempered, pour the egg and lemon mixture back into the pot and stir to combine.

Add the shredded chicken back into the soup and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens