GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
GREEK LEMON CHICKEN SOUP
This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
- Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
- Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 190 milligrams, Sodium 860 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 27 grams
GREEK LEMON CHICKEN SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
- Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
- Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
- Ladle the soup into bowls and garnish with dill.
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
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.
GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)
A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.
Provided by yoyomofo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
- Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
- Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
- Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 23.9 g, Cholesterol 118.3 mg, Fat 8.8 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 1.9 g, Sodium 1164.1 mg, Sugar 2.9 g
LEMONY GREEK CHICKEN SOUP
A little cultural pride is a good thing, and I have to tell you I always thought my people had the market cornered when it came to making chicken soup. I mean, there's a reason they call it Jewish penicillin, right? Well, in the interest of complete fairness, let me say that the Greeks know a thing or three about chicken soup, as well. Their Mediterranean take is to fold a little lemon and egg into the mixture. And unlike the yiddishe version, which I love but which can be a little fatty, this version is light and bright. Because of the egg, which provides protein, and the Chicken Magic Mineral Broth, this a nutrient-dense bowl of yum. You'll need to cook the farro in advance, so plan ahead.
Yield serves 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Stir in the carrot, celery, oregano, and 1/4 teaspoon of salt, and sauté for about 30 seconds. Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.
- Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into the simmering soup and cook until it clouds and thickens a bit, about 3 minutes. Stir in the mint, parsley, pepper, and 1/2 teaspoon of salt, then add the chicken and do a FASS check. If the soup tastes too sour, add a pinch of salt.
- You can substitute 1/2 cup of cooked orzo or cooked brown rice for the farro. To make a vegetarian version, omit the chicken and use Magic Mineral Broth (page 54).
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 170
- Total Fat: 7.4g (1.6g saturated, 4.45g monounsaturated)
- Carbohydrates: 22g
- Protein: 5g
- Fiber: 4g
- Sodium: 255mg
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