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?!
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.
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.
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!
First, dice up one medium size onion, slice two large carrots (1/4 inch thick), and dice three garlic cloves.
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.
Add in garlic and cook for two minutes, or until fragrant.
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)
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.
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!
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