Avgolemonogreek Lemon Chicken Soup The Kitchen Mccabe Recipes

AVGOLEMONO{GREEK LEMON CHICKEN SOUP}

Steps:

• Place the chicken thighs in a crock-pot and cover with the 7 cups chicken broth or water. Cook on high for 4 hours, or until chicken is fall off the bone tender.
• Remove the chicken from the crock pot and allow it to cool down in a bowl. Do not discard the broth. Strain the broth through a mesh sieve and keep warm in the crock pot.
• When the chicken is cool enough to handle, separate the chicken from the bones. Shred the chicken just slightly. Set aside, keeping warm.
• Heat the olive oil in a stock pot over medium high heat. Add the chopped onion and salt and saute for 3-4 minutes, or until softened. Do not brown. Add the carrot and saute for another 2 minutes.
• Pour 1 cup of the broth from the crock pot into a blender and set aside to cool slightly. Add another 5 cups of the broth from the crockpot to the stock pot containing the onion and carrot and bring to a simmer(Add more chicken stock if there is not 5 cups left of liquid to make up the difference). Once the stock is simmering, add the orzo. Cover the pot and simmer for about 10 minutes, or until the orzo is tender.
• Add the eggs and lemon juice to the cooled stock in the blender and blend until the mixture is frothy.
• Slowly pour the egg mixture into the hot soup, stirring constantly until it is completely mixed in. Do not bring to a boil or eggs will curdle.
• Add the chicken, dill, and a dash of white pepper to the soup and stir until distributed.
• Taste and adjust seasonings, if needed.
• Serve immediately.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.