What follows is a rough draft for four servings of Kotosoupa Avgolemono
or chicken lemon soup which is a traditional greek soup using egg as a thickener. I skew westward with browning and prepared chicken pieces so keep that in mind.
- 1 small yellow onion, cut into eighths
- 16 oz boneless skinless chicken thighs
- 2 cloves garlic smashed
- 1/4 cup olive oil
- 2 cups chicken broth
- 1/3 cup quinoa or 1/2 cup short grain rice, if desired
- 2 eggs, must be at room temp
- 2 lemons
- 3 bay leaves
- Salt and pepper to taste
NOTE! The last bit with the reheating the chicken and the grain to bring the meal to serving temp is experimental. Egg yolk sets at 158F 70C so this could be problematic. Round one did OK but further testing is warranted before serving this to guests.
Saute chicken thighs in 2 tablespoons olive oil until brown. Add onion and garlic and saute for another five minutes. Add bay leaves, broth, and water and cover and simmer for one hour. Strain broth and set aside chicken and co. If using a grain return the amount of broth required to cook the grain and follow instructions for the grain. Once grain is finished add grain to chicken and warm the remaining broth to 175F 79C and follow the instructions here https://www.mygreekdish.com/cooking-tips-and-advice/the-perfect-egg-lemon-sauce-three-easy-recipes-avgolemono/ Once the soup is finished add the chicken and grain back and bring up to 150F while constantly stirring.