My New Favorite Way To Make Chicken Soup
Today we're making lemon chicken orzo soup. This is a great way to enjoy a hearty bowl of chicken soup. I hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
LEMON CHICKEN ORZO SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
FOR THE QUICK STOCK AND CHICKEN MEAT
2 tablespoons (27 grams) olive oil
2 ½ (1134 grams) pounds chicken thighs
10 cups (2370 grams) water
2 cups (472 grams) low sodium chicken stock
1 medium carrot
1 medium celery rib
1 medium onion
2 large bay leaves
FOR THE SOUP
¼ (54 grams) cup olive oil
3 medium carrots - diced
3 medium celery ribs - diced
1 medium onion - diced
3 cloves garlic - minced
2 tablespoons (20 grams) flour
10 cups (2370 grams) chicken broth from above
1 ½ pounds (680 grams) chicken thigh meat diced, from above
2 tablespoons (27 grams) lemon juice
salt and pepper to taste
¼ cup flat leaf parsley minced
8 ounces (226 grams)orzo
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Greek Lemon Soup, Avgolemono, Easy
Avgolemono is delicious hot, room temperature, even chilled. The best part is that it takes only minutes to make.
The recipe is below ⇊⇊
Greek Lemon Soup, Avgolemono
If using store-bought broth, add a bay leaf and 1/3 to 1/2 cup of onion, celery, and carrot in equal amounts. Sweat the vegetables over low heat in 2 tablespoons of olive oil. This is called a Mirepoix.
6 cups chicken broth
1/2 cup of long-grain rice, 175g
3 egg yolks
4 tablespoons of fresh lemon juice
chopped parsley or dill to garnish
Rinse the rice to remove the starches, and set aside.
Pour broth into a large pot over high heat. When the broth comes up to a boil, add the rice and allow the broth to return to a boil, then reduce to a simmer. When the rice is cooked, about 15 minutes, remove the pot from the heat.
In a separate bowl lightly beat the egg yolks with the lemon juice, then add the hot chicken broth and whisk together. Add the now warmed egg yolk mixture to the soup and gently stir together to incorporate all of the ingredients.
Serve immediately with a garnish of parsley or dill.
Avgolemeno Soup Recipe - How to Make Greek Lemon Chicken Rice Soup
Learn how to make a Avgolemeno Soup recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Avgolemeno Soup recipe!
How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Avgolemono is a Greek word that translates literally to egg-lemon and is actually both a soup and a sauce. The dish most familiar to North Americans is a simple, comforting, and nourishing soup traditionally made from chicken broth, rice, lemon juice, and eggs. Nicole shows you how to make her version of this Greek classic with added chicken, onion, and garlic, topped with fresh dill and parsley, and served with crusty bread.
#Avgolemono #Soup #Lemon #Chicken #HowTo #Allrecipes
00:00 Introduction
00:07 Chicken
01:00 Lemon Juice
01:22 Shred Chicken
01:37 Rice
01:54 Eggs & Lemon
02:28 Stir in Chicken
02:53 Taste Test
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Get the recipe for Greek Avgolemono Chicken Soup:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Vegan Avgolemono Soup Greek Lemon Orzo Soup
This vegan avgolemono is a creamy, rich and fragrant soup inspired by a traditional Greek recipe. It's packed with flavour and protein and it's ready in just over half an hour for a delicious meal no one will believe it's vegan.
Follow the recipe at:
Greek Lemon Chicken Soup Recipe : Avgolemono
Rebecca Brand shows how to make Greek Lemon Chicken Egg Soup, Avgolemono. Click Fresh lemon juice with traditional chicken stock and a rich egg infusion that makes the broth creamy, yet not made with real cream. The chicken broth recipe can be used as a base for many recipes, and this Greek Avgolemono recipe is my favorite and my original recipe. I augmented the creaminess with the way I incorporated the eggs. I add extra lemon juice for more flavor. The quantity of this soup is an extra-large batch because I love the leftovers!
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