Monday, June 9, 2008

Avgolemon Soup (Lemon Chicken Soup)

2 quarts rich chicken broth (*see my recipe below)
3 large eggs, room temperature
2 large lemons, strained juice only (I grate some zest into the soup)
salt, pepper & herbs to taste
cooked pasta or rice.

  1. Bring broth to a boil then reduce to a very low simmer
  2. In a large bowl, beat eggs with an electric mixer until thick and light, about 5 minutes. Then add strained lemon juice slowly, beating all the while.
  3. Now you want to warm up the egg mixture before adding it to the broth, or you will get egg drop soup. So pour 1 cup of hot broth into the egg mixture while stirring quickly with a spoon. Add a second cup of broth the same way. Now add the warmed egg mixture to the broth, stirring quickly. Finally, add the cooked rice or pasta and stir well to blend.
8 C water and 6 chicken or vegetable bouillon cubes
2-3 boneless skinless chicken breasts
3-4 diced carrots
3-4 diced celery ribs
1/2 onion, diced
generous pinch or two of Cavender's Greek Seasoning (available at grocery stores)
generous dash of hot sauce

Combine all; bring to boil and reduce to medium heat. When chicken breasts are cooked through, remove, cool, and dice or shred before returning to broth. Continue to simmer until vegetables are cooked to taste.

OPTIONAL: Cook 8 oz. pasta or 2 C rice separately; add to soup after the egg mixture. If you try to cook it in the soup, it will absorb too much of the broth.