Avgolemono
Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that's simply the chicken soup for the soul you’ve always needed! It's comfort in a bowl, made with egg yolks, loads of lemon juice, and fresh dill. Traditionally used with orzo, I subbed cauliflower and a parmesan rind to get that nutty robust flavor a pasta or grain gives keeping it GF, low carb, and full FLAVOR!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
· 1 tablespoon olive oil
· 1 medium onion, diced
· 1 medium carrot, diced
· 2-3 celery stalks, diced
· 2-3 garlic cloves, finely chopped
· 2 bay leaves
· 1 organic rotisserie chicken shredded
· 6 cups (1.5 liter) chicken stock or bone broth
· 1 head of cauliflower diced
· Juice of 1 lemon
· 2 egg yolks
· A handful fresh dill
· 1 parmesan or pecorino rind
· Salt and freshly ground black pepper to taste
Instructions
1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add the bay leaves, parm rind, chicken, cauliflower, and chicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. Whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of broth and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
5. Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like
Recipe notes and tips
· Make sure you don't skip the tempering the eggs step -it's essential to avoid scrambling. You don't want to end up with egg drop soup.
· Make the soup creamier and richer by adding 1-2 tablespoons of butter with the olive oil.
· Add in shredded kale or spinach for a daily dose of greens
· Sub cauliflower for orzo pasta.
· Serve this Greek lemon soup with a bit of freshly cracked black pepper and extra dill on top if you like.