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Lemon, pasta and egg soup with chicken
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Avgolemono soup: A Greek classic bursting with fresh chicken and eggs, a taste of Easter in every spoonful.
Ingredients:
  • 1 large onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 cloves garlic, bruised
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1.4kg whole chicken, rinsed
  • 220g (1 cup) orzo (risoni) pasta
  • 2 eggs
  • 1 lemon, juiced
  • 6 cos lettuce leaves, coarsely shredded
  • 2 spring onions, thinly sliced
  • 40.00 ml roughly chopped dill
Instructions:
  • In a large saucepan over medium-high heat, combine 3L water, onion, celery, garlic, bay leaf, peppercorns, and 1 teaspoon salt. Bring to a boil. Gently place chicken breast-side down into the pan, ensuring it is fully submerged. Bring back to a boil, then reduce heat to medium and simmer for 20 minutes, skimming off any foam that rises to the top. Cover with a lid and let sit for 2 hours to allow residual heat to finish cooking the chicken.
  • Place the cooked chicken on a serving plate. Strain the flavorful stock through a fine sieve into a fresh saucepan, removing any solids. Bring the stock to a boil over high heat and let it simmer for 25 minutes, reducing it by half. Enjoy the 1.5L of delicious homemade stock.
  • Remove the chicken meat in large chunks, discard the skin and bones, and shred finely.
  • Stir orzo into stock and cook over high heat for 10 minutes or until al dente. In a bowl, combine whisked eggs and lemon juice. Gradually whisk in 375ml (1 1/2 cups) hot stock until well combined. Lower heat, then gently whisk egg mixture into stock in the pan. Cook and whisk constantly for 2 minutes until soup turns white. Be careful not to let it boil, or the eggs will scramble. Remove from heat, season with salt and pepper.
  • Distribute chicken and lettuce into bowls, then pour soup over them. Garnish with spring onions and dill before serving.

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