Avgolemeno Soup
A Greek classic. Soothing, tasty and satisfying.
Ingredients
- 2 Tbsp Olive OIl
- ½ Medium Onion diced small
- 1 each Celery stalk diced small
- 1 Medium carrot diced small
- 1 clove garlic minced
- 6 Ounce Boneless, skinless, Chicken Breast
- 6 cup Chicken Broth
- ¼ cup Orzo
- 2 Medium eggs
- ¼ cup lemon juice
- 1 Bay leaf
- 1 pinch thyme
- Salt and Peper to taste
Instructions
- Over medium heat, add oil. add celery, onions and carrots. Cook till soft stirring occasionally. Add garlic and cook for a minute. Add Chicken broth. Add thyme and bay leaf. Bring to a simmer. Add chicken breast. poach until cooked through (165℉ internal temperature). About 10 minutes. Remove chicken from pot. Add orzo. Shred meat with a fork into bite sized pieces. Set aside. Whisk eggs and add lemon juice. Ladle about 1/2 cup of broth into the eggs stirring constantly. Whenh Orzo is tender, Turn off the heat, add eggs and broth mixture into the rest of the soup, stirring gently to thicken. Add chicken meat back into your soup and adjust the seasoning to your preference. Add more lemon juice if you like it brighter.
The addition of hot broth into the eggs is known as tempering. This ensures that the eggs will not curdle.
Notes
Avgolemeno is a classic Greek staple using eggs as the thickener to produce a sillky and rich soup.
