PALEO AVGOLEMONO SOUP
Avgolemono soup is a Greek soup traditionally made with rice or orzo pasta and finished with egg and lemon. This version uses finely chopped carrots and zucchini in place of the orzo. The egg in this soup acts as a thickener and the fresh lemon juice gives it a nice kick.
This soup is so easy to make and it the perfect comfort food when you want something healthy and delicious. It also freezes and reheats well, so make a double batch and save some for a day when you don't feel like cooking!
This soup is so easy to make and it the perfect comfort food when you want something healthy and delicious. It also freezes and reheats well, so make a double batch and save some for a day when you don't feel like cooking!
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Paleo Avgolemono SoupPrep time: 10 min Cook time: 20 mins Servings: 4-6
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Ingredients:
- 3 Tbsp. bacon fat/lard or tallow
- 1 pound boneless chicken, skinless breasts or thighs, chopped into bite sized pieces
- 1 small onion, chopped
- 2 medium carrots, peeled and chopped small
- 2 medium zucchini, chopped small
- 5 cups chicken stock
- 1/2 cup fresh squeezed lemon juice
- 4 eggs, whisked
- 1 tsp. sea salt (or more to taste)
- 1/2 tsp. ground black pepper (or more to taste)
Equipment:
- Cutting board
- Kitchen knife
- Vegetable peeler
- Whisk
- Large stockpot
- Measuring cups
- Measuring spoons
- Medium sized mixing bowl
- Stirring spoon
Directions:
1. Place a large stockpot over medium-high heat. Add the fat and allow it to get hot. Add the chicken pieces and stir for about 5 minutes or until lightly browned on all sides. Add the chopped onion and cook for another 3 minutes. Add the carrots and zucchini and stir to combine.
2. Add the chicken stock to the pan and bring to a boil. Reduce to low and allow to simmer. Remove 1 cup of broth from the pan and set aside.
3. Slowly whisk the lemon juice into the egg in a medium sized mixing bowl until well combined. Take the 1 cup of warm broth and very slowly pour it into the egg and lemon juice mixture, whisking continuously.
4. Once the broth has been whisked in, slowly pour the mixture into the pot of soup, stirring constantly to combine. Allow to cook for about 5 minutes. Season with the salt and pepper and serve.
- 3 Tbsp. bacon fat/lard or tallow
- 1 pound boneless chicken, skinless breasts or thighs, chopped into bite sized pieces
- 1 small onion, chopped
- 2 medium carrots, peeled and chopped small
- 2 medium zucchini, chopped small
- 5 cups chicken stock
- 1/2 cup fresh squeezed lemon juice
- 4 eggs, whisked
- 1 tsp. sea salt (or more to taste)
- 1/2 tsp. ground black pepper (or more to taste)
Equipment:
- Cutting board
- Kitchen knife
- Vegetable peeler
- Whisk
- Large stockpot
- Measuring cups
- Measuring spoons
- Medium sized mixing bowl
- Stirring spoon
Directions:
1. Place a large stockpot over medium-high heat. Add the fat and allow it to get hot. Add the chicken pieces and stir for about 5 minutes or until lightly browned on all sides. Add the chopped onion and cook for another 3 minutes. Add the carrots and zucchini and stir to combine.
2. Add the chicken stock to the pan and bring to a boil. Reduce to low and allow to simmer. Remove 1 cup of broth from the pan and set aside.
3. Slowly whisk the lemon juice into the egg in a medium sized mixing bowl until well combined. Take the 1 cup of warm broth and very slowly pour it into the egg and lemon juice mixture, whisking continuously.
4. Once the broth has been whisked in, slowly pour the mixture into the pot of soup, stirring constantly to combine. Allow to cook for about 5 minutes. Season with the salt and pepper and serve.
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