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Avgolemono

Posted Sep 17 2011 12:16pm

The season is just beginning to turn; the leaves are beginning to color, the light is changing, and the air is cooling, though the sun is warm. As the temperature swings, it seems as though the entire city has fallen sick.

I tried my best to stay healthy, but I spend so much time around other people that it was only a matter of time before I succumbed

As everybody knows, the cure for a flu (other than bedrest, oregano oil and tea with lots of honey) is soup.

I decided to make Avgolemono, a classic Greek lemon-egg-chicken soup that is as heartwarming as it is nourishing. I love fragrant lemons in almost everything, so you might want to cut your lemon juice by half if you shy away from acidic flavors.

This soup is quick and easy and requires minimal ingredients

(Key when a trip to the store seems as difficult as climbing a mountain. backwards. on stilts).

One box of organic chicken broth, three eggs and lemon does the trick.

Traditionally, a whole chicken is boiled to make fresh broth

I didn’t have a raw chicken or the energy to buy one, so… I cheated ^~

You can also add 1/2 cup of orzo or rice to make this heartier

 Juice a lemon, zest a lemon, whip your eggs into a frenzy, then combine.

Meanwhile, bring your broth to a gentle boil.

Add the hot broth to the lemony-egg mixture by 1/2 cups, whisking continuously.

Add the eggy broth to the rest of the broth in the pan and simmer

The eggs are delicate, and will curdle if you aren’t careful.

I also had some rotisserie chicken breasts that needed to be used

so I added them at the last minute so that they wouldn’t go to waste

After the egg had cooked and the soup thickened I had nice big bowl

You can taste the healing lemon in every spoonful

It’s the perfect gift to bring to your sniffly friends ❤

A hearty Greek soup made with chicken, lemon and eggs. Traditionally served at Easter, it is also the perfect pick me up when you’re feeling poorly <3

  • 1 box organic low-sodium chicken broth
  • three large eggs
  • one big lemon, juiced and zested (half if you like lemon to enhance rather than dominate.)
  • optional: 1/2 cup of rice or orzo pasta
  • optional: 1-2 rotisserie breasts, shreddded
  1. Bring your broth to a gentle boil.
  2. Zest, then juice your lemon.
  3. Crack your eggs into a bowl, whisk together, then whisk in lemon & lemon zest.
  4. Lower your broth to a simmer and spoon 1/2cup of the broth into the bowl with your lemon/egg mixture.
  5. Repeat three times, then add the broth/egg/lemon mixture back into your pot.
  6. Keep the heat below a boil, whisking occasionally until the egg thickens and the soup is a smooth pale yellow.
  7. (Optional: add your shredded chicken breast now)
  8. Serve hot or cold with chives or parsley to garnish.
Enjoy and stay well. I’ll be back soon; I have so much to share after my week of bedrest!
xx
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