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The origins of Avgolemono soup can be traced back to ancient Greece, where it has been enjoyed for centuries as a traditional and comforting dish. This soup holds a special place in Greek culinary traditions and has a rich historical significance. Avgolemono soup is a combination of two Greek words - 'avgo' meaning egg, and 'lemoni' meaning lemon.
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To make Avgolemono Soup use a whole chicken cut in parts and add to a stockpot together with onion, garlic, carrots, celery, peppercorns, salt, bay leaves, and plenty of water. Slowly simmer covered over low heat for about an hour and 20 minutes making a light stock.
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Allow to simmer with the lid on for 30 minutes. Remove the chicken thighs from the pan and set aside. Check the seasoning and add more salt and pepper to the soup if needed. Add the orzo and turn the heat up to medium. Cook with the lid on for another 15 minutes, or until the pasta is just tender.
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Return the pot to the heat now and add the egg mixture. Cook over medium-low heat for another 5 minutes, stirring constantly until soup is thickened a bit. Add the chicken, fresh dill and lemon zest. If you like a thinner soup, add more chicken broth. Taste and add more salt and/or lemon juice, if needed.
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Season with 1 ยฝ teaspoons of salt and 1 teaspoon of black pepper. Make the broth. Place 2 quarts of water, two tablespoons of olive oil, and one teaspoon of salt in a large pot. Bring to a boil, then reduce the heat to allow the water to simmer while you roll the meatballs. Form the meatballs.
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Make avgolemono sauce. 1. Separate egg yolks and whites. In a small bowl add only the yolks and the juice of 1 lemon-do not mix and set aside. 2. In another large bowl add the whites, whip with a mixer until stiff peaks develop, add the yolks to the egg whites and mix on low until blended. 3.
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When chicken is cool enough to handle, dice or shred the meat and set aside. Add rice or orzo to stock and cook until just tender, about 20 minutes for rice and 13 minutes for orzo. Lower heat to a bare simmer. Meanwhile, in a heatproof bowl, combine eggs with 1/4 cup (60ml) lemon juice and beat until lightly foamy.
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Add the rice and season with salt and pepper. Turn the heat to medium low and cook for 15 to 20 minutes. Stir in the cooked chicken. To prepare the egg lemon mixture, into a bowl whisk in the eggs with the lemon juice. While whisking, add two ladles of the broth from the soup, this will temper the eggs.
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1. Soften the Veggies: Cook the onions, carrots, and celery in a large pot or Dutch oven set over medium heat until softened. In the last 30 seconds or so, stir in the minced garlic. 2. Add the Chicken Broth and Rice: Stir in the chicken broth (or chicken stock) and the uncooked white rice. Mix well.
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Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly.
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Step 7: Add the eggs to the soup. Remove the pot from the heat before whisking the tempered egg-lemon sauce into the soup. Step 8: Add the chicken and fresh herbs. Add the cooked shredded chicken, fresh parsley, and fresh dill to the soup. Season with salt and pepper to taste, serve and enjoy!
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5 - Lemon Rice. Rice is also a versatile element, and it's effortless to work with. Plain rice is delicious, but you can add a twist by including some ingredients like lemon juice, butter and garlic. Moreover, rice tastes fantastic with avgolemono soup, and the lemon twist will be even better.
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In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper.
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Whisk the eggs and lemon juice together in a bowl. Gradually add one ladle of warm soup to the eggs, whisking continually and vigorously to prevent curdling and until the mixture is smooth. Add another ladle of soup, whisking continually. Gently whisk the egg mixture back into the soup.
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Roasted Vegetables. Roasted vegetables, such as zucchini, bell peppers, and eggplant, are a nutritious and flavorful option to serve alongside avgolemono soup. The caramelization that occurs during the roasting process adds a depth of flavor that pairs beautifully with the lemony broth of the soup.
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How to Make Greek Lemon Chicken Soup. Saute aromatics: Heat olive oil in a large pot over medium heat. Add green onion and garlic and saute 30 to 60 seconds until fragrant. Simmer broth: Pour in chicken broth and bring to a boil over medium-high heat. Add rice and seasonings: Stir in rice, oregano, bay leaves, and season with salt and pepper to.
