Avgolemono Soup Recipe
Ingredients
For the Broth:
4 cups Remedy Bone Broth Lemon Ginger Chicken broth
1/2 medium onion, chopped
1 carrot sliced (use a vegetable peeler to make thin ribbons for a better result)
1 garlic clove, minced
Salt and pepper to taste
For the Soup:
1/2 cup uncooked orzo or rice
1 large egg
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon (optional)
Fresh parsley and crumbled feta cheese for garnish
Directions
1. Prepare the Broth:
In a large pot, combine the chicken broth, onion, carrots, and garlic. Bring to a boil over medium-high heat.
Reduce heat and simmer for about 15-20 minutes, until the vegetables are tender.
Add a chicken breast and cook until done (165 internal temp) then remove and shred and put back into the broth. ( for convenience use a rotisserie chicken and just shred the breast meat and add to the broth)
2. Cook the Orzo/Rice:
Add the orzo or rice to the broth and cook according to package instructions, usually about 8-10 minutes for orzo or 15-20 minutes for rice. (you can use a pouch rice for convenience. Just add at the end if you use a precooked rice)
3. Make the Avgolemono Mixture:
In a separate bowl, whisk together the eggs until well combined.
Slowly add the lemon juice and lemon zest (if using) to the eggs while whisking continuously to temper the eggs.
4. Combine:
Once the orzo or rice is cooked, remove the pot from the heat.
Slowly ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to prevent the eggs from scrambling.
Gradually pour the egg mixture back into the pot, stirring gently to combine.
5. Serve:
Return the pot to very low heat, stirring gently until the soup thickens slightly (do not
let it boil).
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and crumbled feta cheese
Tips
Adjust the amount of lemon juice according to your taste preference.
This soup is best enjoyed fresh but can be stored in the refrigerator for a couple of days.
