AVGOLEMONO SOUP

This is my YiaYia’s Greek Chicken Lemon Soup recipe.  I have made a few updates to the recipe - it's always been one of my favorites.  You can make this low carb by replacing the orzo with 2 cups of Cauliflower rice.

Avgolemono Soup

Ingredients

• 3-4 lb Whole Chicken, cut up   

• 2 Whole Garlic Cloves, peeled

• 1 Celery Stalk, cut in thirds

• 1 Carrot, cut in thirds 

• 5 Eggs, separate yolks and whites into two separate bowls

• 4-5 Lemons, juiced (about 1 cup+)

• 1 ½ c Orzo

• 2 tsp Coarse Kosher Salt

• 16 c of Water

Directions

1. Add the chicken, carrots, celery, garlic, salt and water to a stock pot and bring to a boil for 1 ½ hours.

2. After about 45 minutes to an hour, check the water level and you may need to add a few more cups of water.

3. Remove the chicken and set aside.

4. When the chicken is cool to the touch, debone and shred.

5. Strain the chicken broth through a fine mesh strainer lined with wet paper towels.

6. Add the strained broth back into the pot.

7. Add 1 ½ cups orzo and cook for 15 minutes, then take off heat.

8. Add the egg whites to a bowl and beat for 5-6 minutes until very frothy.

9. Slowly add the egg yolks one at a time and do not stop beating, this is where a stand mixer comes in very handy.

10. Add the lemon juice very very slowly to the bowl and never stop beating.  It should take a good 2 minutes to add the lemon juice.

11.  Slowly add ladles of the broth to the mixture, again never stop beating. Add as much of the broth as you can without adding any of the orzo. 

12. Pour the chicken lemon broth back into the pot.  

13. Salt and pepper to taste.

14. Serve immediately with or without the chicken.