Greek chicken avgolemono soup
Miscellaneous / / August 01, 2021
Avgolemono is a sauce made from eggs, lemon juice and warm broth. Thanks to him, the soup acquires a beautiful yellow hue, creamy consistency and bright aroma.
- Recipe author: Daria Rodionova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 90 minutes
Ingredients
- Chicken thighs with skin and bones 6 pieces
- Water 2 l
- Large onion 1 piece
- Black peppercorns 2 tbsp spoons
- Salt 1 tbsp. a spoon
- Rizoni pasta (orzo) or long grain rice 80-100 g
- Large eggs 4 pieces
- Lemon juice 60 ml
- Lemon to taste
- Dill to taste
Cooking method
Place the chicken in a saucepan and cover with water. Add unpeeled onion, quartered, pepper and salt.
Bring to a boil over high heat. Then turn it down so that the liquid boils a little.
-
Cook for 45-60 minutes, until the chicken is completely cooked through. In the process, remove the foam from the broth.
How to tell if a chicken is ready
Take out your hips. Strain the broth through a sieve. If something extra has leaked, remove it.
Pour 480-500 ml of broth into a container. Return the rest to the saucepan and bring to a boil over medium-high heat.
-
Place pasta or rice in a saucepan. Cook the orzo for 7-9 minutes until al dente. Rice also needs to be brought to this state, without boiling it to the end.
How to cook rice for perfect
In the meantime, remove the skin and bones from the chicken thighs. Cut the meat into pieces or disassemble it by hand.
Place them in a saucepan and heat to low.
Whisk the eggs in a bowl for 2 minutes. While whisking, gradually add the lemon juice.
-
Whisking in the same way, add warm broth in a thin stream.
Thanks to this, the egg mass will warm up and will not curl up in the hot broth.
Pour the mixture into a pot of chicken and stir. Cook soup 3-5 minutes until thick, but do not bring to a boil.
When serving, you can add lemon slices and chopped dill to the soup.
4.6366