Greek Avgolemono
Greek Avgolemono is a nourishing chicken soup thickened with eggs and brightened with lemon juice, making it the perfect comfort food for colder days. We've given this classic a modern twist by adding our pink pepperberry-lemon thyme blend for a unique flavor boost. You can also transform it into a creamy Avgolemono pasta sauce, ideal for pairing with your favorite vegetables. Try pouring it over cooked or fried veggies like asparagus, turnip, rutabaga, pumpkin, zucchini, or carrots for a delicious and versatile meal option.
Ingredients
Protein
- 1 lb chicken pieces with skin*)
Produce
- 1 each celery, carrot, onion roughly cut
- 2 - 4 lemons for juice
Dairy
- 2 eggs
Option 1: Avgolemono Soup
- 1/4 cup orzo or any small noodles
Option 2: Avgolemono Pasta
- 12-16 oz fettuccini or other pasta cooked
- 1 onion finely chopped
- olive oil
Avgolemono Culinary Spice Kit
- Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals
Optional
- Add 1-2 cups of your favorite vegetables cut into bite-size pieces (see suggestions above).
- fresh parsley chopped
Instructions
Prepare Chicken
- In a POT, bring 4 cups of water to a boil.
- Add chicken, vegetables, and salt & pepper to taste.
- Cook for 20 to 30 minutes until the chicken falls apart.
- Take the chicken out and reserve the broth for later.
- Remove the skin from the chicken and shred it with 2 forks.
Prepare Base
- In a BOWL, add eggs and 2 tbsp lemon juice. Whisk.
- Slowly stir in hot broth, 1 tbsp at a time, until the mixture reaches the temperature of the broth.
Option 1: Avgolemono Soup
- To the POT, add orzo, 1 cup shredded chicken, additional vegetables (optional), hot Base, Avgolemono spices, and salt & lemon juice to taste.
- Cook over medium heat for 6-10 minutes until the orzo is cooked ‘al dente’, stirring occasionally.
- Serve with fresh parsley (optional). Enjoy!
Option 2: Avgolemono Pasta
- In a PAN, fry onions in 2 tbsp of oil over medium heat until translucent.
- Optionally, fry vegetables until cooked.
- Add 2 cups of the chicken broth, 1 cup shredded chicken, hot Base, Avgolemono spices, and salt & lemon juice to taste.
- Cook low for 5 minutes.
- Serve sauce with cooked pasta. Enjoy!
Notes
*) Optional, buy broth and use cooked chicken or substitute the chicken with 1 lb vegetables, and skip step 'prepare chicken'.
- Substitute orzo with 1 cup of cooked rice.
- Substitute chicken with veal or pork and cook longer.
- Add 1-2 tbsp white wine and/or olive oil to the eggs.
- For a thicker soup, dissolve 1-2 tsp cornstarch in 2 tbsp cold water. Add it to the eggs.