Avgolemono soup
Origin of the recipe
At Christmas, Greek families traditionally serve avgolemono, a thick, hearty chicken broth soup with chicken, orzo pasta, egg yolks, and lemon juice. The name of this soup literally translates as "eggs and lemons." This soup is a wonderful way to bid farewell to the Advent fast.
What do you need for cooking?
Ingredients
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Olive oil
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Onion
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Carrot
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Celery
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Garlic
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Bay leaf
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Chicken breast
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Chicken broth
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Orzo pasta
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Egg yolk
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Dill
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Salt and pepper
Kitchen utensils
- Knife
- Board
- A saucepan with a lid
- shoulder blade
- Cups
Avgolemono soup is a Greek soup made with chicken broth, rice, and lemon juice. Its specialty is the addition of an egg-lemon mixture, which gives the dish a thick texture. It's easy to prepare and perfect for a light lunch or dinner.
Step-by-step recipe
Step 1:
Pour olive oil into a saucepan over high heat.
Step 2:
Finely chop the onion, carrot, and celery and add to the pan. Stir.
Step 3:
Add chopped garlic and stir.
Step 4:
Add bay leaves and chicken pieces.
Step 5:
Pour in the chicken broth and simmer, covered, for 15 minutes.
Step 6:
Remove the chicken, add the orzo, stir and cook for another 10 minutes.
Step 7:
Shred the chicken into small pieces and return it to the soup.
Step 8:
Dissolve the egg yolks in broth and pour them into the soup. Stir.
Step 9:
Add fresh dill and stir. The soup is ready!
Cooking tips
Orzo is an Italian pasta shaped like rice grains. This soup can also be made with real rice, but it should be pre-cooked.
The yolks should first be diluted with a small amount of hot broth; if you pour them directly into the pan, they will curdle.
