Homemade Greek Avgolemono Chicken Soup

The name of the dish comes from the local egg sauce, lemon juice and warm broth. Thanks to him, the soup acquires a beautiful yellow hue, a slightly creamy consistency and a bright aroma.



Source

Kitchen time 35 minutes

Ingredients

• Chicken thighs with skin and bones 6 items
• Water 2 l
• Large onion 1 piece
• Black pepper peas 2 tbsp. spoons
• Salt 1 tbsp. the spoon
• Rhizoni paste (orzo) or long grain rice 80–100 g
• Large eggs 4 pieces
• Lemon juice 60 ml
  
  

Can add

• Lemon taste
• Dill taste
  
  

Cooking

1. Put the chicken in a pan and fill it with water. Add the unpeeled onion, cut into four pieces, pepper and salt.

2 ․ Bring to a boil over high heat. Then reduce it so that the liquid boils a little.

3 ․ Cook for 45-60 minutes until the chicken is fully cooked. Remove foam from the broth in the process.

1. Take out your hips. Strain the broth through a sieve. If something is leaked, remove it.

2. Pour 480-500 ml of broth into a container. Return the rest to the pan and bring to a boil over medium-high heat.

6 ․ Throw pasta or rice into the pan. Orzo cook 7–9 minutes until al dente. Rice also needs to be brought to such a state, not finishing it to the end.

7 ․ In the meantime, peel the chicken thighs from the skins and bones. Cut the meat into pieces or disassemble by hand.

1. Put them in a pot and make a low heat.

2. In a bowl, beat the eggs with a whisk for 2 minutes. Continuing to whisk, pour in lemon juice gradually.

3. Whisking in the same way, add a warm broth in a thin stream.

4. Pour the mixture into a chicken pan and mix. Cook the soup 3-5 minutes until thickened, but do not bring to a boil.

5. When serving, slices of lemon and chopped dill can be added to the soup.

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Bon Appetit!