Welcome to the OPA VLOG. Here is the next Vlog in the series which is all about the Chicken. We are finally going to make the soup that you have all been asking for.... Avgolemono Greek Chicken Soup. Enjoy !!! (Recipe is below the video)
- Chef Christopher
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AVGOLEMONO CHICKEN ORZO SOUP
Plating the Dish
Herb Oil (See Recipe Below) Herb Cracker (See Recipe Opa Vlog Episode #4) Dehydrated Lemon Chips (See Recipe Below)
Avgolemono Soup (See Recipe Below)
Plate your soup in a bowl and then finish with the herb oil drizzle on top - the herb cracker to the side and then about 4-5 lemon chips halves.
1 Bunch Fresh Herbs 2 Cups Canola Oil
First off blanch your fresh herbs in a boiling pot of water for 15 seconds. Then put in ice water till chilled and completely cool. Dry very well with paper towels. Then put in a blender and stream in the oil until it is one unified mixture. (If the mixture is not spinning or too thick, add a little more oil) then strain through a strainer with a cheesecloth. Put in a squeeze bottle.
Dehydrated Lemon Chips
2 Lemons (Thinly Sliced on a Mandolin)
Put into a dehydrator for about 48 hours or in an oven at 200 Degrees for about 4-6 hours until they are dry, crunchy, and dehydrated.
Avgolemono Soup 4 Cups Chicken Stock
1 Cup Orzo Boil the Stock and add the orzo and boil until it is cooked. Usually about 10-13 minutes. add the orzo and the stock mixture to the below.
9 Whole Eggs 5 Cups Chicken Stock 8 oz Lemon Juice 1 Whole Cooked Chicken (or 2 small chickens)
As needed Salt and Pepper As needed Fresh Chopped Dill
Toss the whole chicken in oil, salt, and pepper. Roast on 350 degrees until an internal temperature of 165 degrees on a sheet tray. About an hour or so. Cool and shred the chicken. In a medium-size bowl, whisk the whole eggs together until lightly frothy and incorporated and add the lemon juice. Bring the 5 cups of Chicken Stock to a boil, as soon as it starts bubbling pull of the heat and temper into the eggs. Slowly add the chicken stock into the egg mixture. (Watch Opa- Vlog Episode #1)
Add the mixture back to a large pot and while constantly stirring simmer over low-medium heat until it starts becoming thick. Add the Orzo and then add enough of the cooked chicken so the ratio is about 50/50. If you want more chicken go ahead and put as much as you like. Finish with Fresh Dill and Season with Salt and Pepper. Depending on your taste adjust with more lemon juice at the end. Tip if becomes too thick add more chicken stock.