These past few days are wintry. Usually I am not a big fan of soups, but when outside is this cold, I like to eat soups and warm myself from inside :). Today’s food is a avgolemono soup with veggies,chicken and rice that will definitely warm you!
Avgolemono means egg-lemon. This soup is a classic Greek dish that is thickened with eggs and rice/orzo (orzo – short-cut pasta, shaped like a large grain of rice). It’s a comfort food and I just love egg and lemon duet in this dish: lemon gives little bit off tanginess and eggs adds silky texture to the dish.
Ingredients for 4 portions:
- 2 tbsp olive oil (I used extra virgin)
- 1 onion, diced into small pieces
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup rice (I used basmati)
- 3 cups chicken stock
- 3 cups of water
- 2 large bay leaves
- 2 chicken breasts cooked and shredded*
- 1 lemon juice
- 2 large eggs
- 3 tbsp chopped fresh dill
- Heat olive oil in a saucepan over medium heat.
- Add sliced onion, celery, and carrots. Sauté ~3 min (until veggies are tender).
- Add minced garlic and cook it for 30-60 seconds.
- Add rice to the saucepan and stir well to coat in the oil.
- After rice is coated with oil, add in the chicken stock and bay leaves. Bring it to a simmer. Simmer until the rice is tender (~10 minutes).
- Add in the shredded chicken and maintain a gentle simmer.
- In a separate bowl, whisk together the lemon juice and eggs until light (whisk ~40-60s).
- Remove the saucepan from the heat and let it sit for a few minutes then slowly whisk in 2 cups of the hot broth into the egg mixture. Slowly pour the egg mixture into the soup, mix well.
- Add chopped dill.
*I cooked chicken in water with tbsp of butter, onion, garlic, oregano, bay leaves, salt and pepper. I let it simmer on a low heat for a few hours (adding a little bit of water if it evaporated too much). After a few hours chicken was shredded and the liquid was strained off and used for a soup.