This is my version of Avgolemono, a fabulous summer soup of Greek origin. I’m a huge lover of lemon and chicken together so this dish really speaks to me. It is absolutely delicious! I am unable to tolerate gluten and find in my practice that most of my clients are unable to tolerate gluten as well, so I am always looking for a soup recipe that has fullness and body without the rue base made from wheat and butter. This recipe is safe for anyone who cannot have gluten or dairy, but longs for the taste of both! The trick is the tempering of the eggs with the hot broth ladled into the egg mixture, it makes the soup so smooth and rich tasting.
I will often add fresh lemon juice to my homemade chicken stock because it makes it taste so much better when consumed as a beverage. This recipe is a big step up from chicken broth with lemon juice! It’s easier than you think, and so worth the effort, you’ll make it a regular in your kitchen.
Avgolemono; Chicken Lemon Soup
(Serves 8)
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 quarts (8 cups) homemade chicken stock (see my recipe: Bone Broth)
- 4 organic chicken breasts, or substitute thighs, cut into very small pieces
- 2 1/2 cups cooked white rice
- 4 large pastured eggs
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup minced fresh parsley
- 3/4 cup frozen peas, or garden fresh peas
- Real Salt® and ground black pepper
- Very thinly sliced fresh lemon, chopped fennel or dill, small crisp lettuce leaves
Directions:
In a large soup pot or Dutch oven over medium, heat the olive oil.
Add the onions and sauté for 5 minutes, till golden.
Add the broth, then increase the heat to high and bring to a simmer.
Reduce the heat to medium and, keeping the broth at a simmer, add the chicken, cooking for 5 minutes till the chicken is almost cooked through.
Add the rice while stirring, return to a simmer.
Crack the eggs into a medium bowl and whisk till smooth
Whisk the lemon juice into the eggs
While whisking quickly, drizzle a ladle full of the hot chicken broth into the egg/lemon mixture, then add a second ladle, it will start to get somewhat foamy
Pour this mixture back into the pot of chicken broth, whisking as you add it
Bring back to a simmer and add the peas, parsley, and salt and pepper
Do not boil
Serve hot with very thinly sliced fresh lemon, fennel (or dill), and lettuce as a garnish
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