Many nights each week there is a big stockpot full of soup sitting on the stove as hungry teenagers begin to find their way home.

Have you ever had this type of lemmony Greek soup? You may have not even known there was even eggs in the broth because they are virtually undetectable unless you know.

Avgolemono is a traditional sauce made of chicken broth, egg yolks and lemon juice. The final result is a slightly creamy, bright tasting satisfying chicken soup.

You are in for a treat!

The addition of eggs simply adds a creamy richness without using any dairy.

The eggs also contribute nutrients and protein to this soup.

And, YES, as long as you follow the directions below, your eggs will be fully cooked in the hot broth.

Makes 6 servings

Ingredients:

• 2 Tbsps olive oil
• 1 lb. chicken breast or tenders, cubed into bite-size pieces
• 1 large yellow onion, finely diced
• 2 large carrots, peeled and diced
• 3 large celery stalks, diced
• 4 fresh garlic cloves, minced
• sea salt and freshly ground black pepper to taste
• 8 cups chicken broth, or stock
• 1 bay leaf
• 3 large eggs, room temperature
• juice of one fresh large lemon
• 4 Tbsps fresh dill, to garnish

Instructions:

Heat your oil in a large stockpot over medium heat. Add in onions, carrots, celery and then sauté until softened, about 5 minutes.

Stir in your garlic and cook until fragrant, about 1 minute or so.

Add in the chicken then season everything with sea salt and freshly ground black pepper to your taste.

Continue cooking stirring frequently until the chicken is mostly cooked.

Add in the bay leaf and pour the broth into the pot, then gently simmer for 15 minutes or so, until the chicken is fully cooked.

In a large glass jar or mixing bowl, whisk the eggs with your fresh lemon juice.

Very slowly and carefully, add one laddle of hot soup into the egg/lemon mixture, whisking constantly.

Repeat this process a couple of times as shown in the video, then add this warmed egg mixture back into the soup pot stirring constantly for several minutes, until smooth and creamy.

Taste test and adjust seasonings if desired and garnish with fresh dill.

Greek Chicken Soup

October 16, 2019

by Rachel Maser - CleanFoodCrush

Category Budget-Friendly Dinner

Ingredients

• 2 Tbsps olive oil
• 1 lb. chicken breast or tenders, cubed into bite-size pieces
• 1 large yellow onion, finely diced
• 2 large carrots, peeled and diced
• 3 large celery stalks, diced
• 4 fresh garlic cloves, minced
• sea salt and freshly ground black pepper to taste
• 8 cups chicken broth, or stock
• 1 bay leaf
• 3 large eggs, room temperature
• juice of one fresh large lemon
• 4 Tbsps fresh dill, to garnish

Instructions

1. Heat your oil in a large stockpot over medium heat. Add in onions, carrots, celery and then sauté until softened, about 5 minutes.
2. Stir in your garlic and cook until fragrant, about 1 minute or so.
3. Add in the chicken then season everything with sea salt and freshly ground black pepper to your taste.
4. Continue cooking stirring frequently until the chicken is mostly cooked.
5. Add in the bay leaf and pour the broth into the pot, then gently simmer for 15 minutes or so, until the chicken is fully cooked.
6. In a large glass jar or mixing bowl, whisk the eggs with your fresh lemon juice.
7. Very slowly and carefully, add one laddle of hot soup into the egg/lemon mixture, whisking constantly.
8. Repeat this process a couple of times as shown in the video, then add this warmed egg mixture back into the soup pot stirring constantly for several minutes, until smooth and creamy.
9. Taste test and adjust seasonings if desired and garnish with fresh dill.

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