I’ll give you $20 if you can pronounce Avgolemono. I don’t know how to say it, but I sure know how to eat it. This tastes like chicken noodle soup got dumped by her loser boyfriend so she took a spur of the moment trip to Greece and never looked back. It is light, lemony, and creamy. Yum yum in my tum tum. The only thing that would make this better would be a tall, dark, and handsome Greek man feeding it to you as you look off into the sea.
Photography by Sophie Marie Creative
Chicken broth (or use store bought)
- 2 pounds carrots; cut into thirds
- 1 pound celery; cut into thirds
- 2 onions; cut in half
- 1 pack fresh dill
- 1 pack poultry herbs (if your grocery store does not carry it, buy rosemary, thyme, and sage separately)
- 1 tablespoon ground turmeric
- 1 onion; diced
- 3 garlic cloves; minced
- 10 cups chicken broth
- 2 chicken thighs; skinless and shredded
- 2 chicken breasts; skinless and shredded
- 3-4 lemons; juiced
- 4 eggs
- 2 tablespoons fresh dill
- 1 pound orzo pasta; cooked to package instructions
- Olive oil
- In a large stock pot, add all of the chicken broth ingredients and add water until everything is covered. Bring to a boil then cover and reduce to simmer. Cook for about and hour then remove the thighs and breasts. Remove the meat from the bones and skin. Reserve the meat and add all of the leftovers back to the stock. Continue to simmer for at least 2 more hours. The longer, the better. Ideally, allow the stock to cool and refrigerate overnight so you can skim off any fat that floats to the top.
- For the soup, heat a large pot over medium heat, drizzle in a little olive oil then add the onions and garlic. Cook until the onions are translucent but not browned.
- Add in the shredded chicken and chicken broth and bring to a boil. Taste and season with salt and pepper. Add in the lemon juice.
- In a large bowl, beat the eggs until fully combined. Add in a ladle of the hot soup to the eggs whisking constantly. Repeat this 2-3 more times then add in the eggs to the soup while stirring. Cook the soup for about 6 more minutes but do not boil. Add in the dill right before serving. Add some orzo to a bowl then top with the soup and serve.