Best Chicken Magiritsa Chicken And Lemon Soup Recipes

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

CHICKEN MAGIRITSA (CHICKEN AND LEMON SOUP)

Steps:

• Bring stock to a boil. Season chicken inside and out with salt and pepper and add to the pot. Wrap the bay leaves, parsley and dill stems, garlic and peppercorns in a square of cheesecloth and add to the pot. Return to a boil, adjust heat and simmer, uncovered, until chicken is cooked through, about 45 minutes.
• Remove chicken and let cool. Discard skin and bones and cut meat into bite-size pieces. Set aside.
• Strain broth into a pot, discard sachet and set aside 1 cup broth to make the avgolemono. Bring soup to a boil and add chicken. Reduce heat to low.
• Place 3/4 cup avgolemono in a stainless-steel bowl and slowly whisk in a ladle of hot chicken stock from the pot. When well combined, whisk in a second ladle of hot stock. Slowly whisk this mixture into the soup. Stir in chopped dill. Do not allow soup to boil again. Season to taste with salt.
• To serve, ladle soup into warm bowls and sprinkle with shredded lettuce and scallions.