Avgolemono Soup
with tomato, cucumber, feta salad

Name: Avgolemono Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 lb Orzo; 1/2 Rotisserie chicken, shredded; 1 Onions, medium, diced; 1/4 bunch Parsley, chopped; 3 Eggs; 3 Tbsp Lemon juice; 1 Tbsp Oil, cooking; 3 cups Stock, chicken; 2 cups Peas, frozen; 1/4 bunch Parsley, chopped; 1 Tbsp Shallots, minced; 1 lb Tomatoes, chopped; 1/2 lb Cucumbers, chopped; 1 tsp Mustard, Dijon; 1 1/2 Tbsp Vinegar, red wine; 3 Tbsp Oil, olive; 2 oz Feta, crumbled

Active: 35 min Total: 35 min

Original

Avgolemono soup is a lemony Greek soup that is the perfect spring treat. Whisked egg makes it a creamy treat without the cream! The classic features chicken and orzo but we also add peas. Our paleo and veggie options add spring asparagus and the veggie option uses edamame for your protein.

Dependency

Orzo Salad

Proteins

Eggs, Chicken, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Avgolemono Soup:

Orzo - 1/2 lb
Rotisserie chicken - 1/2 , shredded
Onions, medium - 1 , diced
Parsley - 1/4 bunch , chopped
Eggs - 3
Lemon juice - 3 Tbsp
Oil, cooking - 1 Tbsp
Stock, chicken - 3 cups
Peas, frozen - 2 cups

Tomato and Cucumber Salad:

Parsley - 1/4 bunch , chopped
Shallots - 1 Tbsp , minced
Tomatoes - 1 lb , chopped
Cucumbers - 1/2 lb , chopped
Mustard, Dijon - 1 tsp
Vinegar, red wine - 1 1/2 Tbsp
Oil, olive - 3 Tbsp
Feta - 2 oz , crumbled

Prep

Orzo - Double if making tomorrow night’s dinner. Bring a saucepan of water to boil. Salt generously (that water should taste like the ocean!) and add orzo. Cook according to package instructions. (Can be done up to 4 days ahead)
Rotisserie chicken - If not prepped from yesterday, take meat off the bone and shred with a knife and fork or just hands. (Can be done up to 3 days ahead)
Onions / Parsley (for soup and salad) - Prep as directed. (Can be done up to 3 days ahead)
Shallots / Tomatoes / Cucumbers - Prep as directed.

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Make

Whisk together shallots, Dijon, vinegar, and olive oil. Set aside.
Next whisk eggs with lemon juice in a bowl.
Preheat Dutch oven over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
Add in chicken and stock. Bring to a boil. Add in peas and then simmer. Spoon out ~1 cup (236 ml) of the stock.
Now, you’ll need some technique here to temper the egg mixture (this means gently heating eggs first so they don’t curdle when added to something hotter). While rigorously whisking egg and lemon juice, pour in the warm stock you separated out. If the eggs curdle (cook) a bit, no worries. Otherwise, you should have a creamy mixture.
Pour the tempered egg mixture into the soup along with orzo. Cook for another 2 to 3 minutes and then season to taste with salt, pepper, or more lemon juice.
Toss vinaigrette with tomatoes, cucumbers, and parsley. Crumble feta over salad. Garnish soup with parsley.
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