Monday, August 29, 2016

Avgolemono Soup - Greek Chicken, Lemon & Rice Soup

 



One of the most classics soups of Greece.  This soup is creamy (without added fat), lemony and just downright delicious.  It's comfort, literally in one spoonful.  It will leaving you emptying your bowl and going back for seconds...
Oh wait that is me!


 That being said, I love soup, seriously love it.  It doesn't matter the season, I truly love soup.  Last weekend was one of those weekends that I was truly craving it.  I asked myself what kind I wanted, and a plethora of favorites flashed in my head.  The one that stood out, was the one I grew up on.  My mom and aunts make it each a little differently, and of course it various by the regions of Greece.  This version is my version, and I have to tell you, it's "mom and aunts approved".  Yes, best feeling in the world.  

Ready for this vary simple recipe?  Here we go;

Prep time: 30 minutes
Cook time: 50-55 minutes (total)
Yield: 6-8 servings

Ingredients

2 chicken breasts with bone in
6 cups water
1/2 tsp salt

1-1/2 tbsp. chicken base, or 4-5 bouillon cubes
2 cups chicken broth
½ cup chopped fresh parsley, or 2 tbsp dried parsley
½ tsp black pepper
1 cup rice
3 large eggs
Zest of 1 lemon
Juice of 1 lemon

*Note* taste for salt seasoning as the chicken base has salt in it



Directions:

-          -In a medium stock pan, add the 6 cups water, chicken and salt and let simmer till cooked about 30 minutes.  Skim off any foam as it boils.


-         - Once cooked, remove the chicken from water and let cool.  When chicken has cooled, remove the skin, bones and dice.


-          -To the remaining chicken broth, add in chicken base (bouillon cubes), 2 cups of chicken broth and bring to a simmer.  


-          -While the broth is reheating, zest and juice the lemon and set aside. 
 

-          -In a medium bowl, separate the egg yolks from the egg whites.  Whisk the egg whites till nice, frothy and a little on the thick side.  Set aside.


-          -When the broth has started to simmer, turn the burner to low and add the diced chicken back in, the parsley, the pepper and rice.  Let simmer till rice is cooked, about 15-16 minutes. 
 

-          -When the rice is cooked, turn off heat, and ladle 2 ladles full of chicken broth to the egg whites, mixing gently and thoroughly.  Once mixed, add in the egg yolks stir/mix again, and finally the lemon zest and juice.  Pour the lemon egg mixture back into the soup.
,         -Bring the temperature back up to high.  Simmer for 1-2 minutes, ensuring the eggs are cooked. Turn off heat, ladle and enjoy!!

P.S. The process above with the eggs is called tempering.  Meaning you are bringing a very cold into a very hot mixture and making it even tempered.  This way when you pour the egg mixture back into the very hot soup, the eggs will not curdle or scramble! 


 Don't forget to have some crusty bread handy for dipping...

Till next time!


Dishin with Didi