We hope everyone has been bundling up and staying warm this week. We thought this was perfect timing to share with you the most AMAZING soup!!! Maureen taught this to me, and I have adapted it into my monthly {sometimes weekly} cooking because it is just THAT GOOD. I am including Maureen’s recipe along with my take on it {we both cook it a little different because we never do anything exactly the same}. lol
From the Kitchen of Maureen Anders
FREE PRINTABLE AVGOLEMANO SOUP RECIPE CARD
{Download Maureen’s recipe above}
From the Kitchen of Adria Ruff
Ingredients
1 whole chicken
2 quarts chicken stock/broth {using a whole chicken will create stock while cooking}
2 celery stalks plus celery leaves, finely diced
2 fresh garlic cloves, minced
2 tsps of minced dried onion
2 tablespoons olive oil
1 to 2 cups of rinsed brown rice {we love Lundberg rice – it is by far my favorite rice}… I add more or less rice depending on how large of a pan I’m using
4 large eggs
Grated lemon zest from 1 whole lemon {if you like it extra lemon tasting, use 2 lemons}
Fresh squeezed lemon juice from one whole lemon {if you like it extra lemon tasting, use 2 lemons}
Sea salt and freshly ground pepper, to taste
Fresh chopped italian parsley {a handful}
Additional water to fill up soup pan
Directions
1. In a large saucepan, sauté olive oil, minced garlic cloves, dried onion and celery until tender {I chop up the celery leaves as well for extra flavoring}.
2. Add chicken stock, whole chicken and rice. Fill remaining pan with water 3/4 of the way up {the whole chicken will create a stock while cooking}.
3. Add lemon zest, salt & pepper and fresh parsley.
4. Bring to a boil and reduce heat to medium high, and cook until chicken is done – I cook on medium to medium high for about an hour.
5. Once chicken is done, remove from pan and debone chicken. Shred the meat into smaller pieces and put chicken back into soup pan. {I always put a little chicken to the side so I can make a fresh salad with chicken for another meal}
6. Turn down soup to low, once rice is tender.
7. In a bowl, beat eggs until thick. Whisk in lemon juice. Gradually add 1/2 cup hot broth from saucepan, whisking constantly. Add 2 more 1/2 cups of broth, whisking after each addition. Pour mixture back into saucepan and stir over low heat. Do not boil, or eggs will curdle.
I serve the soup with lemon wedges for those in my family that want it even more lemon flavored!
Mmmmmm… I just love this soup and hope you do too!
