Lemony Greek Chicken Soup (Avgolemono - av-gho-lé-mo-no)
Servings: 4 People
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup of finely diced Onion
- 3/4 tsp sea salt
- 1/2 cup finely diced celery
- 1/4 tsp dried oregano
- 6 cups chicken stock
- 1/2 cup freshly squeezed lemon juice
- 2 tsp lemon zest
- 2 eggs
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 cup shredded cooked organic chicken breast or rotisserie chicken
- Freshly ground pepper to taste
- lemon slices
Instructions
- Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Stir in the celery, oregano, and ¼ tsp of salt, and sauté for about 30 seconds. Pour in the broth and bring to a boil, then lower the heat and maintain a simmer.
- In a medium size bowl whisk the egg yolks, lemon juice and lemon zest together. Now, here’s the tricky part called tempering; slowly ladle some of the soup into the bowl and stir so the egg makes the soup nice and “creamy” without curdling. Then stir egg mixture slowly into the simmering soup (do not return to a boil). Stir in the mint, parsley, pepper, and ½ teaspoon of salt. Add the shredded chicken and serve with lemon slices and ground pepper.
