Greek Avgolemono Soup
Greek Avgolemono Soup

Greek Avgolemono Soup

Level: Medium | Prep Time: 25 | Cook Time: 15 | Serves: 4-5

Perfect for a cozy night in or a rainy day, this comforting Greek Avgolemono soup is a traditional Mediterranean dish. Derived from the Greek word avgo meaning egg and lemono meaning lemon, it features lemon chicken and orzo as a key recipe element.

Ingredients

Preparations

  1. Cut chicken breasts into 1-inch cubes. Season evenly with Pasolivo Spring Blend and 1 tsp Pasolivo Kosher Flake Sea Salt.
  2. Heat a skillet over medium heat and cook chicken until the internal temperature reaches 165°F. Remove from heat and set aside.
  3. In a large pot, heat Pasolivo Lemon Olive Oil, over medium heat. Add onion, carrots, and celery. Sauté until softened.
  4. Add chicken broth and bay leaves. Bring to a boil.
  5. Stir in orzo and cook according to package instructions.
  6. In a separate bowl, whisk together egg yolks, lemon zest, and lemon juice. Slowly whisk in a small ladle of hot broth to temper the eggs.
  7. Gradually stir the tempered egg mixture into the soup.
  8. Add cooked chicken and fresh dill. Season to taste with additional Pasolivo Spring Blend and Pasolivo Kosher Flake Sea Salt.
  9. Remove bay leaves before serving.
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