Chicken soup greek style
Chicken soup greek style

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken soup greek style. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

There's nothing quite as cozy, or as comforting, as a hot bowl full of chicken noodle soup. The traditional Greek version swaps noodles for rice, and adds a refreshing bit of tangy lemon with savory spices. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery.

Chicken soup greek style is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken soup greek style is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken soup greek style using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken soup greek style:
  1. Make ready 2 chicken legs (thighs and shoulder or half a chicken)
  2. Get 1 1/2 ltr water
  3. Get 1 onion
  4. Make ready 1 carrot
  5. Take 3 whole allspice
  6. Make ready 30 ml virgin olive oil
  7. Take sea salt (to taste)
  8. Take 130 gr orzo pasta
  9. Take 2 organic eggs (we need them to be on room temperature)
  10. Make ready 1 1/2 lemons their juice

Simmer until the chicken is just cooked through and the internal temperature registers. Heat the olive oil in a large pot over medium-high heat. Chicken soup avgolemono is perhaps the most iconic of all Greek soups. It is on the menu at every Greek restaurant or diner, and you'll find it as the first course at most Greek holiday celebrations.

Instructions to make Chicken soup greek style:
  1. In a large pot add the chicken the onion and carrot whole. Add the all spice the olive oil and the water and bring to a boil. There will be a froth formed so remove it with a spoon.
  2. Turn the heat on medium and let the chicken boil until you see it separates from the bone, almost an hour.
  3. Remove the chicken from the pot and place on a tray. Season generously with salt and cover. The meat will absorb the salt. Remove the carrot, onion and all spice and throw away.
  4. Bring the broth to a boil, season with salt and add the orzo. Cook for 10-11 minutes. While the broth is boiling keep aside a cup of the broth for later. (We will need it for the avgolemono, we need it to be warm and not boiling hot).
  5. When the orzo is almost cooked remove the pot from the stove.
  6. Let's get the avgolemono goining. Separate the egg whites from the yokes. Keep the yokes aside and squeeze the lemons to take the juice.
  7. Whisk the egg whites until fluffy, add the yolks and mix to combine. Add the lemon juice while whisking. Add the broth you set aside earlier and continue whisking. The avgolemono is ready. Pour it into the pot and stir for a couple of seconds.
  8. Serve the soup with freshly ground pepper and the chicken. I like to add the chicken into my soup in small pieces. Enjoy!

Egg acts as a thickener to this chicken soup with orzo which is brightened with the addition of lemon zest and juice. The most recognizable chicken soup in Greece is Avgolemono (ahv-goh-LEH-moh-no) or Egg-Lemon soup. With Avgolemono, the traditional broth is thickened with eggs and flavored with lemon to make a dense, creamy soup well suited to colder weather. Watch how to make this recipe. Bring to a boil over medium-high heat.

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