Chicken and potato avgolemono soup
Dimitra's Dishes · ♥ 654 likes · 9.3K views · 5 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 whole drumsticks
- olive oil
- salt
- pepper
Drizzle the drumsticks with a little olive oil and season both sides with salt and pepper.
Air fry at 350F for about 15 or 20 minutes; they need not cook fully but it makes shredding easier.
Variation: without an air fryer, roast at 400F for about 25 minutes, or brown them in the soup pot on the stove top.
- 1 whole onion
- baby carrots
- 2 tbsp olive oil
- water
Finely chop the onion and dice the carrots (peeled if whole). Cook in the pot with the olive oil and a pinch of salt until soft, about 8 or 10 minutes; a little water helps if there is not enough oil.
- 1½ lb russet potatoes
Remove the chicken skin and roughly chop the chicken. Peel and dice the potatoes small, wash, soak in water so they do not brown, then drain.
- 5–6 cloves garlic cloves
Grate the garlic into the pot and warm a few seconds until fragrant.
- 8 cup chicken broth
Add the potatoes, chicken and chicken broth; season with salt, black pepper and the turmeric.
- ¼ tsp turmeric
Bring to a boil, reduce to medium, cover and cook about 25 or 30 minutes until the potatoes are fork tender.
- 6 whole egg yolks
- 1 tsp cornstarch
- ¼ cup fresh lemon juice
- 1 tsp dry dill
For the avgolemono, whisk the egg yolks, cornstarch, lemon juice and dill in a bowl.
Temper with a couple of ladlefuls of the hot soup liquid, whisking, then stir it back into the soup.
Tempering and thickening
Warm through 2 to 3 minutes until slightly thickened. Taste and add salt and pepper if needed.