So, it's entirely possible that I just destroyed a traditional recipe. The soup is a Greek staple with chicken, lemon and egg. But if I butchered it... it turned out pretty tasty!
Chicken Avgolemeno Soup
- 1 skin-on, bone-in chicken breast
- 1 bay leaf
- 2 c. of chicken stock, plus water
- 1 carrot, peeled and cut brunoise
- 1 celery rib, cut bruniose
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1/4 c. of orzo pasta per serving (this soup produced three hearty servings for me)
- 2 eggs
- 1 lemon, juiced
- olive oil
Put the chicken breast in a pot with the stock. Add enough water to cover and add the bay leaf. Cover the pot and bring it to a boil, then reduce to a simmer for 20 minutes.
Meanwhile, cut your veggies. A brunoise cut is just veggies cut into matchsticks, then cut into very small dice. Heat 1 T. of olive oil in a small skillet and add in the onion, carrots, and celery. Cook for 5 minutes, then add in the garlic and cook a minute longer.
Cook the orzo pasta according to directions; usually about 10 minutes. Make sure you season the pasta water with salt. (Note: This would normally be made with arborio rice - the rice used in risotto - but I was out, so this totally worked.)
After twenty minutes, remove the chicken and let it rest for 5 minutes. While it rests, add your cooked veggies into the broth. Remove the bay leaf and let it simmer. Season with salt and pepper to taste.
Once the chicken has slightly cooled, remove the skin and bone. Roughly chop the chicken and return it to the soup. Let it simmer another five minutes. Meanwhile, whisk together the eggs and lemon juice in a small bowl. Once combined, slowly whisk in a ladle of the soup stock - GRADUALLY, or you will end up with scrambled eggs. Slowly incorporate the egg mixture into the soup. Stir together and turn off the heat.
Put the 1/4 c. of pasta in a bowl. (If you have made extra, drizzle it with a little bit of olive oil and store it in the fridge.) Ladle the soup over the top.