Avgolemono Soup (Greek egg-lemon-chicken); Primal/Paleo-ized
This soup tastes like summer. Delicious, sunny, chicken soup with lemon.
Avgolemono is a traditional Greek soup that uses eggs to thicken chicken broth. It most often has orzo or rice in it, but that just wasn’t going to work for me. I have used zucchini a number of times as a pasta replacement, and I gave it a try for this recipe – what a success! I love it :)
A mandolin is so fun to use, and makes cutting large amounts of veggies/fruits easy and quick. For this recipe, I set the mandolin to 1/4″ julienne, to get little “orzo-like” zucch’s. Like this:
8 cups chicken stock
4 egg yolks
2 small-ish zuchinnis, cut into 1/4″ thick “orzo” shapes
1 cup roughly chopped roasted chicken
3 Tbsp lemon juice
salt and pepper to taste
zest from one lemon
2 Tbsp chopped fresh parsley
Bring chicken stock to a boil in a large stock pot. In a small bowl, whisk the yolks together. You are going to temper the egg yolk (slowly add a hot liquid so you don’t end up with scrambled eggs). This step involves two hands and a little coordination: take a ladle full of hot stock, and slowly drizzle it into the yolks, while whisking your little heart out with the other hand. Add another ladle full, and whisk well. Now you can add the yolk mixture to the stock pot (while whisking vigorously). Continue whisking the stock for approximately 4 to 5 minutes, and you will notice the egg yolks beginning to thicken the soup.
Add your zucchini “noodles”, chopped chicken breast, lemon juice, lemon zest, salt and pepper. Serve warm with a sprinkling of fresh parsley on top.