Lemony chicken and cabbage soup (avgolemono)
Greek cuisine · Dimitra's Dishes · ♥ 877 likes · 81.8K views · 6 min video
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Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole chicken
- neck bone
Put a whole chicken and a piece of neck bone in a Dutch oven with plenty of chicken broth, salt and pepper; bring to a boil and cook about an hour and 20 minutes until the chicken is fully cooked.
- chicken broth
- salt
- pepper
- 4–5 cup shredded chicken
Remove the chicken, strain the broth and set it aside; shred the chicken with two forks.
- 1 whole onion
- 2 whole carrots
- olive oil
Cook a finely chopped onion and two diced carrots in a little olive oil over low heat until golden and soft, 8 to 10 minutes.
- 3–4 cloves garlic cloves
- 1 head green cabbage
- 2 l chicken broth
Halve and core the cabbage and shred it roughly with a knife; add with two liters of the broth, bring to a boil, then cook on medium-low about 15 minutes until wilted and soft. Add the shredded chicken.
- ¼–½ cup orzo
- salt
Optionally add a quarter to half a cup of uncooked orzo or arborio rice with a little salt and cook 10 to 15 minutes more.
Optional orzo or rice
- 4 whole egg yolks
- 2 lemons lemon juice
- 1–2 tbsp cornstarch
- 2–3 cup hot broth
Whisk four egg yolks, the juice of two lemons and one to two tablespoons cornstarch in a pitcher until smooth; whisk in two to three cups of hot broth to temper.
- dried dill
Stir the egg-lemon sauce and a little dried dill into the soup and cook 3 to 4 minutes until it thickens a little.
Finishing and thickening
- 1 tbsp cornstarch
For more body, whisk about a tablespoon of cornstarch into lemon juice or water and add; the soup thickens more as it sits.