The weather is brutal here in Toronto and has been since last week. So here is a soup recipe that hopefully will brighten up your day and heat you soul. The soup takes plain and ordinary chicken noodle soup and elevates it with “avgolemono” which is Greek for egg and lemon. By beating a couple of eggs with some fresh lemon juice and slowly tempering it with hot broth, you create a delicious creamy bright lemony mixture. By adding it back to the soup, you go from just an average soup to something pretty amazing.
Creamy Lemon Chicken Noodle Soup
Prep time
Cook time
Total time
Author: Penny
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 2 large carrots, diced
- 3 celery stocks, diced
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 10 cups chicken or veggie broth
- 1 cup orzo, uncooked
- 2 cooked chicken breasts, diced (I recommend using a store bought rotisserie chicken)
- 2 eggs
- 2 lemons, juiced
- 2 handfuls chopped kale or other preferred leafy green
- Salt and pepper
Instructions
- In a large stock pot, heat oil over medium heat, add onion, carrots, celery, season well with salt/pepper and sweat the veggies without browning for a 3 to 5 minutes. Add the garlic, rosemary and cook for 30 seconds.
- Add the broth and bring to a boil. Add the orzo and cook for about 5 minutes. Add the cooked chicken. Continue to cook till pasta is al dente. Remove from heat.
- While the soup is boiling, in a medium bowl and with a handheld mixer, beat the eggs and lemon juice till the mixture starts to lighten in colour. One ladle at a time, add some of the liquid from the soup into the lemon/egg mixture. Continue to add 4 to 5 ladles of liquid, till mixture is warm, light and frothy.
- Add the kale/greens to the pot and let it wilt. Remove the sprig of rosemary (with whatever leaves are left on it). Add the frothy lemon/egg mixture, season to taste and mix it all together. Enjoy!
Leave a Reply