Name: Yia Yia's Avgolemono
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Yield: 1
Cuisine: greek
Ingredients: 1 (2.5 pound) whole chicken; 1 teaspoon kosher salt; 1 onion, quartered; 2 carrots, cut into 2-inch chunks; 3 stalks celery with leaves, cut into 2-inch pieces; 8 cups water; 0.75 cup uncooked orzo pasta; 2 eggs, separated; 2 lemons, juiced

Yia Yia's Avgolemono

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Prep Time:
10 minutes

Cook Time:
110 minutes

Total Time:
120 minutes

Zesty lemon chicken soup pairs perfectly with fresh ground pepper and crusty bread.

Ingredients:

1 (2.5 pound) whole chicken
1 teaspoon kosher salt
1 onion, quartered
2 carrots, cut into 2-inch chunks
3 stalks celery with leaves, cut into 2-inch pieces
8 cups water
0.75 cup uncooked orzo pasta
2 eggs, separated
2 lemons, juiced

Instructions:

In a stock pot, combine chicken, salt, onion, carrots, celery, and water. Bring to a boil over high heat, then lower to medium-low and simmer until chicken is tender, approximately 1 1/2 hours. Skim off any scum while simmering.
Strain the broth into a clean pot. Remove the meat from the chicken, discarding bones, skin, and vegetables. Chop the meat and set aside. Bring broth to a boil, add orzo pasta, and simmer for 20 minutes.
As the orzo cooks, whip the egg whites until stiff peaks form, then gently fold in the egg yolks. Next, mix 2 cups of hot broth with lemon juice. Gradually blend the lemon-broth mix into the eggs while whisking constantly until smooth.
Add the chicken meat back to the soup once the orzo is almost cooked. Reheat the chicken while stirring. Gently mix in the egg mixture until well combined. Serve promptly.

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