Chicken soup greek style. This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. I also substituted orzo pasta for the rice. I actually prefer this style chicken soup with the fresh lemon juice over traditional chicken and.
You can cook Chicken soup greek style using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chicken soup greek style
- It’s 2 of chicken legs (thighs and shoulder or half a chicken).
- Prepare 1 1/2 ltr of water.
- It’s 1 of onion.
- You need 1 of carrot.
- Prepare 3 of whole allspice.
- It’s 30 ml of virgin olive oil.
- Prepare of sea salt (to taste).
- You need 130 gr of orzo pasta.
- Prepare 2 of organic eggs (we need them to be on room temperature).
- It’s 1 1/2 of lemons their juice.
This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings! Lemony Greek Chicken Soup. this link is to an external site that may or may not meet accessibility guidelines. Greek chickpea soup is one of the most popular Greek wintery dishes, among other soups like Greek chickpea soup is one of the most popular Greek wintery dishes while being highly nutritious Use a white or brown onion. We always use a chicken bullion cube.
Chicken soup greek style step by step
In a large pot add the chicken the onion and carrot whole. Add the all spice the olive oil and the water and bring to a boil. There will be a froth formed so remove it with a spoon..
Turn the heat on medium and let the chicken boil until you see it separates from the bone, almost an hour..
Remove the chicken from the pot and place on a tray. Season generously with salt and cover. The meat will absorb the salt. Remove the carrot, onion and all spice and throw away..
Bring the broth to a boil, season with salt and add the orzo. Cook for 10-11 minutes. While the broth is boiling keep aside a cup of the broth for later. (We will need it for the avgolemono, we need it to be warm and not boiling hot)..
When the orzo is almost cooked remove the pot from the stove..
Let's get the avgolemono goining. Separate the egg whites from the yokes. Keep the yokes aside and squeeze the lemons to take the juice..
Whisk the egg whites until fluffy, add the yolks and mix to combine. Add the lemon juice while whisking. Add the broth you set aside earlier and continue whisking. The avgolemono is ready. Pour it into the pot and stir for a couple of seconds..
Serve the soup with freshly ground pepper and the chicken. I like to add the chicken into my soup in small pieces. Enjoy!.
You don't HAVE to presoak - I. We came across a lovely Greek restaurant in the Haight-Ashbury neighborhood where I tried a Greek Lemon Rice and Chicken Soup. My taste buds were bursting with every single bite. It was like the ultimate comfort food for me on a chilly San Francisco day after spending hours upon hours of walking. This soup is reminiscent of the classic Avgolemono Greek Lemon Chicken Soup.
