Recipes

Chicken Avgolemono Soup

chicken-avgolemono-soup

Waking up to a winter wonderland this morning is the best excuse for a cozy day spent cuddled up inside our warm house. We are definitely a soup family and its one of my favorite things to make during the winter. I have been feeling under the weather the past few weeks, and nothing is better than chicken soup when you’re sick. One of my favorite chicken soup recipes is the Greek, Chicken Avgolemono. If you are a lemon lover like me, you have to give this recipe a try. Ben loves this soup to, and he requests it all the time! And of course, don’t forget the homemade bread, because lets be honest, what is soup without some crusty bread to go along with it?!

img_6398

This bread maker was gifted to Ben and I as a wedding shower present from my aunts. Growing up with a bread maker, im so happy that we have one of our own.

img_6402

This classic Milk Bread is super easy to make and only has 5 ingredients. The only work you need to do is measure out the ingredients, throw them into the bread pan, and let the bread maker do the rest of the work.

IMG_6408.JPG

While the bread maker is working its magic, I get all my soup ingredients ready to go. This soup is super easy to make, has minimal ingredients, and is actually very healthy!

IMG_6410.JPG

First, dice up one medium size onion, slice two large carrots (1/4 inch thick), and dice three garlic cloves.

img_6437

Heat up a soup pot over medium-high heat. Circle the pan three times with olive oil. I love this garlic olive oil from, The Twisted Olive. I stock up on this stuff every time I’m home in Naperville visiting my family.

Saute the carrots and onions, stirring occasionally. Saute for 4-5 minutes until the onions are translucent and the carrots are starting to get soft.

IMG_6444.JPG

Add in garlic and cook for two minutes, or until fragrant.

img_6446

Add in 10 cups of chicken stock and one cup water.I like to add in a teaspoon of dill and a teaspoon of parsley to give the soup some color Let the soup simmer for 5 minutes. Do not let the broth boil.

Using a zester, zest one lemon. This will make your kitchen smell amazing and give the soup that tangy pop of lemon! Add this to the broth

Cut two lemons in half. I have this handy lemon squeezer that I use. Pour lemon juice into soup. Taste test, sometimes if  it’s not the desired taste that I’m looking for, I’ll had another half….or two.. of lemon (I told you I was a lemon lover)

IMG_6459.JPG

Add in 1/2 cup of orzo noodles. Let the noodles cook for 5 minutes until tender.

Add 2 1/2 cups of shredded chicken to the soup. Also add in a pinch of salt. I’m obsessed with the Grey French Sea Salt from Penzeys Spice.

Whisk three eggs in a separate bowl. From the soup mixture, measure a cup of broth. Using a whisk, simultaneously whisk while you add the broth into the eggs. This allows the eggs to temper so that they don’t curdle when added into the main pot.

IMG_6468.JPG

Add the tempered egg/broth mixture into main soup pot. Stir and let simmer for a few minutes. Do NOT let the soup boil. This will cause the broth to curdle. Serve immediately!

img_6471

For you feta cheese lovers, we like to eat this soup with a garnish of this delicious crumbly cheese. It is to die for. For you non-feta lovers, no fear, it is phenomenal without it

Chicken Avgolemono Soup (2).png

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s