My Big Fat Greek Lemon Soup (Made Easy) |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
My easy version of Avgolemono (Greek egg lemon soup), made with my My Big Fat Greek Seasoning, can be prepared two ways - with diced rotisserie chicken - or without. NOTE: IF USING LOW-SODIUM OR SALT-FREE CHICKEN STOCK, SEASON WITH SEA SALT BEFORE FINAL SIMMER. YOU MAY SUBSTITUTE CHICKEN STOCK WITH CHICKEN BROTH IF DESIRED. Ingredients:
3 cups chicken stock (reserve 2 cups cold chicken stock) |
1/4 cup fresh lemon juice |
1 teaspoon seasoning (my big fat greek seasoning) |
4 tablespoons unsalted butter (or 5 tablespoons for a richer soup) |
2 teaspoons granulated sugar |
1/8 teaspoon finely grated fresh lemon zest |
1/4 cup uncooked orzo pasta |
1 cup reserved cold chicken stock |
1 cup reserved cold chicken stock |
4 tablespoons flour (or 5 tablespoons for a thicker soup) |
2 eggs |
diced boneless skinless rotisserie-cooked chicken (optional) |
minced flat leaf parsley (optional, to garnish) |
Directions:
1. ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon My Big Fat Greek Seasoning, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
2. TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
3. THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.
|
|