Chicken soup greek style
Chicken soup greek style

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken soup greek style. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken soup greek style is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken soup greek style is something that I’ve loved my whole life.

Try Creating A Classic Tortilla Soup At Home W/ An Easy Recipe From McCormick®. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Get 2 chicken legs (thighs and shoulder or half a chicken)
  2. Take 1 1/2 ltr water
  3. Take 1 onion
  4. Make ready 1 carrot
  5. Make ready 3 whole allspice
  6. Get 30 ml virgin olive oil
  7. Take sea salt (to taste)
  8. Take 130 gr orzo pasta
  9. Make ready 2 organic eggs (we need them to be on room temperature)
  10. Get 1 1/2 lemons their juice

Egg acts as a thickener to this chicken soup with orzo which is brightened with the addition of lemon zest and juice. Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken.

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!

The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono. An egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour. 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. Bring to a boil over medium-high heat.

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