Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 8 cups chicken broth
- 1 cup orzo pasta
- 3 eggs
- 1/3 cup lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, add the chicken, onion, carrots, celery, bay leaf, and chicken broth. Bring to a boil and then reduce heat to low. Simmer for 45 minutes or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool. Once it's cool enough to handle, shred the meat and set it aside.
3. Add the orzo pasta to the pot and cook for 10 minutes or until tender.
4. In a separate bowl, whisk together the eggs and lemon juice until frothy.
5. Slowly add a ladleful of the hot broth to the egg mixture while whisking constantly. This will temper the eggs and prevent them from curdling.
6. Pour the egg mixture back into the pot and stir well. Add the shredded chicken back to the pot and season with salt and pepper to taste.
7. Serve hot with fresh parsley for garnish.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 24g
- Protein: 35g
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts instead of a whole chicken.
- You can use any small pasta shape instead of orzo.
Variations:
- Add chopped spinach or kale to the soup for extra nutrition.
- Use turkey instead of chicken for a Thanksgiving leftover soup.
- Add diced potatoes for a heartier soup.
Tips and tricks:
- Be sure to whisk the egg mixture constantly while adding the hot broth to prevent curdling.
- Shred the chicken while it's still warm for easier shredding.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread for dipping.
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Avgolemono sauce is a traditional Greek sauce made with eggs and lemon juice. It's commonly used in soups and stews.
Flavor profiles:
- Tangy, savory, and comforting.
Serving suggestions:
- Serve as a main course for a cozy dinner.
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Region: Greek