Cosy Up with Greek Avgolemono Soup A Lemony Twist on Comfort Food
If you love chicken soup you must try this Greek version. Its pure comfort in a bowl.
Its a delicious combination of shredded chicken, bone broth, rice or orzo, vegetables and a wonderful lemony egg sauce which gets stirred into the broth at the last minute.
I have made this version with left over roast chicken some spinach for extra plant power.
Ingredients
- Leftover Roast Chicken, Shredded (or 2 Cooked Chicken Breasts)
- 120g Orzo or Rice
- 80g Baby Spinach
- 1.5 Litre Chicken Bone Broth
- 2 Eggs
- 1 White Onion
- 1 Carrot
- 1 Stick of Celery
- 1 Lemon Juiced
- 3 Cloves of Garlic, Minced
- 1 Bay Leaf
- Fresh Dill
- 2 Tbsps the Governor Extra Virgin Olive Oil
Method
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Finely dice the onion, carrot and celery.
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Heat the EVOO in a large saucepan to a medium heat. Add the onion, carrot and celery and sauté for 8-10 minutes until softened, add the garlic and cook for 2 minutes. Add the bone broth and bay leaf, season with salt and pepper then bring to a boil, reduce to a simmer then add the orzo, cook until al dente roughly 10-12 minutes. When ready reduce heat to minimum.
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Place the eggs in a bowl with the lemon juice and whisk together. While whisking continuously, ladle 1 ladle of broth into the eggs/lemon juice then add 1 more, then pour it back into the saucepan. Add the chicken and spinach and let cook for another 5-10mins until chicken is warmed through. Serve with freshly chopped dill and a drizzle of the Governor EVOO.
