Chicken Vegetable Soup with Egg-Lemon (Avgolemono Style)
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A quick Greek-style sour soup. It is also a lighter version with lots of vegetables that compensate for the mild taste of chicken breast. Its great advantage is that it is ready in 35 minutes. When available, you can add leek (at step 1, cut into cubes) and/or a few broccoli florets (at step 4, together with the peas).
Ingredients
1/2 chicken breast (about 300 g)
1 onion
1 large carrot
1 celery stalk
1/4 red bell pepper
50 g green beans (can be frozen)
2 tablespoons peas (can be frozen)
150 ml chicken broth
50 g orzo pasta
1 large egg
juice of 1/2 lemon (about 40 ml)
1 dill sprig
salt, black pepper
How to prepare chicken vegetable soup with egg-lemon (avgolemono style)
- Cut the onion, carrot, bell pepper and celery into small cubes.
- Heat the oil in a pot and saute the vegetables over medium-low heat until very soft (about 10 minutes), stirring occasionally.
- Add the chicken breast cut into 2-3 cm cubes and saute briefly, just until the meat changes color.
- Add the peas, green beans cut into appropriate segments and chicken broth. Add 850 ml water. Bring to a boil. Add salt.
- When boiling, add orzo and turn the heat to low. Let it simmer for about 15 minutes (just until the orzo is cooked). Skim off and discard any foam that forms on top.
- In a bowl, beat the egg with the lemon juice. Add 3 ladles of hot soup over the egg, but in a thin stream while whisking non-stop. More precisely, with one hand whisk continuously into the egg, while with the other pour the soup with the ladle, just as you pour oil for mayonnaise.
- Remove the pot from the heat and pour the egg mixture you just made in a thin stream. Stir constantly in the soup while doing this. After adding all the mixture, put the pot on low heat (make sure the soup does not boil) and leave for 5 minutes (stir occasionally).
- Add the chopped dill.
Vegetable cubes have softened
Adding chicken and remaining vegetables
Soup after 15 minutes of simmering
Soup finished with egg and lemon
