Avgolemono Soup

Happy first day of Spring! 🌷

This is the perfect recipe to celebrate this new season. This soup is the best blend of creamy and comforting but also bright and fresh!

Quick Greek lesson: Avgo = egg 🥚 Lemoni = lemon 🍋

4 tbsp olive oil

1 lb chicken breasts 

1 tbsp za’atar (for seasoning chicken)

1/4 cup diced carrots 

1/4 cup diced onion 

1/4 cup diced celery

6 cups chicken stock

1 and 1/2 tsp dried oregano

1 tsp minced garlic

2 bay leaves

1/2 cup barley

1/4 cup + 1 tsp lemon juice

salt and pepper to taste

1 egg (Important: egg must be room temperature)

1/8 cup chopped fresh parsley

1/8 cup chopped fresh dill

1. Roasted chicken: Preheat oven to 400 degrees Fahrenheit. Slice chicken breasts in half horizontally and again vertically and arrange in one layer on a baking sheet. Drizzle with olive oil and season with salt, pepper, and za’atar. Bake until chicken is fully cooked (~18-20 minutes).

2. Heat olive oil in a deep pot and add onions, celery, and carrots. Cook until they are caramelized. Add in minced garlic and cook for 30 seconds until garlic is fragrant. 

3. Add in 6 cups of chicken stock, oregano, bay leaves, 1/4 cup of lemon juice, and barley. Cook on medium heat until barley is fully cooked (~20 minutes). Add salt and pepper to taste.

4. In a heat-proof vessel, whisk room temperature egg. Remove pot of soup from the heat source. Slowly and carefully, ladle small spoonfuls of the hot broth into the egg while whisking continuously. (See tips below) Once egg mixture is hot, add back to the main soup pot while stirring continuously.

5. Slice the cooked chicken into small pieces and add to the soup. Add fresh parsley, dill, and one additional tsp lemon juice. Enjoy! :)

Stefanie on Warpcast

Happy first day of Spring friends! 🌷 This recipe is the perfect way to celebrate the new season! Galazio Kitchen - A Farcaster Cooking Show Season 2 Episode 2: Avgolemono soup 🍋 A comforting and bright soup filled with flavor and protein! I hope that you enjoy 💜

Farcaster

Perfectly roasted chicken: Roasting chicken separately gives it a perfect juicy texture and depth of flavor. You could also substitute the chicken with pre-cooked rotisserie chicken to reduce the steps! I would recommend adding 1 tsp za’atar seasoning to the broth in this case to give it additional flavor.

Tempering an egg:

The goal of adding an egg to the broth is that it creates a beautiful creamy silky consistency. :) The challenge is introducing the egg without it curdling. Here are some tips to help:

1. Egg must be at room temperature

2. Whisk the egg thoroughly before starting until little bubbles form on top.

3. Go SLOWLY. I start by adding 1-3 teaspoons of the hot liquid at a time to start, then gradually increase the amount of liquid I add until the mixture is hot.

4. Stir continuously throughout the process.

Juicy flavorful roasted chicken ready to go into the soup

The herbs make this soup smell delicious!

I hope that you enjoy! :)