h1

avgolemono (lemon chicken soup)

January 14, 2013
OLYMPUS DIGITAL CAMERA

avgolemono with carrots and rice, topped with fresh dill

 

this is one of my three favorite soups of all-time. i can’t recommend this soup highly enough.

+

STOCK

1 cut-up chicken (free range and local if you can get it; this makes up a good part of the flavor of the soup)
a giant pot filled with water
2 bay leaves
whatever you like in your chicken stock, like fennel bulb, carrot, celery, bundles of whatever herbs you like, or anything you have in the house.

simmer this all together on low until chicken is cooked through. remove chicken meat, keep large bones in. continue simmering and add soup ingredients.

(or – my favorite – roast a whole chicken, use the meat for an awesome chicken salad or any other thing – then add all the bones, along with the giblets and neck, to some veggie scraps, half an onion, a bay leaf, and some apple cider vinegar, and slow-cook on the stove or in a slow cooker for hours! i add this bone broth to everything.)

SOUP

in separate pan, saute onions, garlic, leeks, or whatever combination you like in olive oil. add whatever veggies you like in soup (potatoes, carrots, leeks, whatever) along with the stock, and simmer for an hour.

add a cup of rice (any kind) and continue simmering until done.

add the meat again, and remove any bones.

in a medium bowl, whisk two eggs and a half-cup freshly squeezed lemon juice. pour two cups of hot stock into the bowl and continue whisking. add the mixture to the soup.

season with salt and pepper and serve hot topped with fresh dill.

+

inspired by avgolemono (but from what i understand, traditional greek avgolemono has five ingredients! go purist if you prefer.)

+
i have made this countless times. you really need to try this!

Advertisements

One comment

  1. I made this tonight and it really was fantastic!! Definitely a keeper. I love the color and texture that the eggs and lemon juice at the end give it, and also this technique of making chicken soup– using a whole chicken, removing the meat, and adding the bones in again to continue simmering. Never thought of that. Thanks!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: