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Avgolemono Chicken Soup

This traditional Greek soup gets its rich, velvety texture from a mixture of eggs and lemon juice beaten together with hot broth and dill. Speed is of the essence when preparing the avgolemono mixture; to ensure success, get everything together before beginning to prepare it. This is one of the ultimate Greek comfort foods, and an ideal winter day meal.

Prep time: 15 min

Cook time: 85 min

Total time: 100 min

Avgolemono Chicken Soup
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 4 to 6 servings

  • 4 Bone-In Chicken Leg Quarters, skin removed

  • 1 Teaspoon Kosher Sea Salt Flakes, divided, plus more as needed

  • 1/2 Teaspoon Ground Black Peppercorns Dustless, divided, plus more as needed

  • 2 Tablespoons Olive Oil

  • 1 1/2 Celery Stalks, finely chopped

  • 1/2 Sweet Onion, finely chopped

  • 1 Small Carrot, finely chopped

  • 4 Garlic Cloves, smashed and chopped

  • 3 Hand-Selected Bay Leaves

  • 3 Sprigs Fresh Thyme

  • 1 Cup Dry White Wine

  • Water As Needed

  • 1 Cup Plain Orzo

  • 2 Large Eggs, room temperature

  • 4 Tablespoons Lemon Juice

  • 1/2 Cup Fresh Dill, chopped

Directions

  1. Preheat oven to 325°F.

  2. Place chicken pieces in large roasting pan, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast for 1 hour, until golden. Remove from oven and set aside.

  3. Heat oil over medium-high heat in large, heavy pot. Add celery, carrot, onion and garlic, and cook until softened, about 3 to 5 minutes. Add bay leaves and thyme, then white wine. Cook until wine completely evaporates.

  4. Add roasted chicken. Season lightly with kosher salt and pepper. Add water to cover contents of pot by about 2 inches. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, until chicken is tender, skimming occasionally. Do not allow soup to reach a boil.

  5. Transfer chicken to bowl. When cool enough to handle, remove meat from bones and break into bite-sized pieces. Reserve. Discard bones, and skim soup if desired.

  6. Ladle off 2 cups of broth from top of pot (make sure it contains no vegetables). Return remaining soup to a boil, and add plain orzo. Cook 8 to 10 minutes.

  7. While orzo cooks, make avgolemono mixture. Beat lemon juice and eggs together in medium bowl, until homogenous. Pour reserved broth slowly into bowl, whisking continuously. Once all broth is incorporated, add dill, and add mixture into pot of chicken soup, stirring to blend well throughout.

  8. Add chicken back to soup pot. Serve hot.