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.

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