SOUPS - CHICKEN SOUP AVGOLEMONO

Chicken Soup Avgolemono - Greek Egg-Lemon Chicken Soup

Ingredients:

           10 cups chicken bouillon

• 2 carrots cut in half
• 2 celery stalks, cut in half
• 1 large onion, peeled and cut in half
• 2 bay leaves
• 5 whole black peppercorns
• 2 tsp. salt
• 1/2 cup orzo pasta, or rice
• 3 eggs, at room temperature
• 1 tsp. fresh lemon zest
• Juice of two lemons, strained
• Salt and freshly ground black pepper

Preparation:

Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately half hour to one hour.

 Remove vegetables to a bowl and keep on the side. Add the orzo pasta and cook, uncovered for approximately 10 – 12 minutes until tender. Add more bouillon if needed

While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.

When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.

Add back the vegetables, stir and serve.

Note: If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg-lemon mixture.