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Greek Lemony Chicken Avgolemono Soup with Tortellini
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Ingredients
5-6 boneless skinless chicken thighs
2-3 tablespoons olive oil
2 carrots, peeled and diced
4-5 garlic cloves, grated
8 cups chicken stock, or more
1/4 teaspoon ground turmeric
salt, to taste
freshly cracked pepper, to taste
1 pound tortellini pasta
finely chopped fresh parsley
For the Avgolemono:
6 egg yolks
1 teaspoon corn starch
1/4 cup freshly squeezed lemon juice
Instructions
Place the chicken in a saucepan with 4-6 cups of water or enough to cover the meat. Season with salt and bring to a boil. Reduce the heat to medium and cook for 2-25 minutes.
Transfer the chicken to a plate to cool and reserve the broth. Strain the broth. Shred the chicken and set aside.
Combine the avgolemono ingredients in a bowl and whisk them together.
Add the olive oil and carrots to a soup pot and cook over medium heat until tender. About 8 minutes. Add the garlic and warm through until fragrant.
Add the chicken stock, turmeric, shredded chicken and some fresly cracked black pepper. Bring to a boil and add the tortellini pasta.
If the pasta is fresh, add the avgolemono sauce at the same time. If the tortellini is dried pasta and required 8-10 minutes of boiling, then add the avgolemono during the last 3 minutes of cooking.
Simmer on medium heat until the pasta is fully cooked and the soup thickens slightly. Taste and add more salt if desired.
Garnish with chopped parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
5-6 boneless skinless chicken thighs
2-3 tablespoons olive oil
2 carrots, peeled and diced
4-5 garlic cloves, grated
8 cups chicken stock, or more
1/4 teaspoon ground turmeric
salt, to taste
freshly cracked pepper, to taste
1 pound tortellini pasta
finely chopped fresh parsley
For the Avgolemono:
6 egg yolks
1 teaspoon corn starch
1/4 cup freshly squeezed lemon juice
Instructions
Place the chicken in a saucepan with 4-6 cups of water or enough to cover the meat. Season with salt and bring to a boil. Reduce the heat to medium and cook for 2-25 minutes.
Transfer the chicken to a plate to cool and reserve the broth. Strain the broth. Shred the chicken and set aside.
Combine the avgolemono ingredients in a bowl and whisk them together.
Add the olive oil and carrots to a soup pot and cook over medium heat until tender. About 8 minutes. Add the garlic and warm through until fragrant.
Add the chicken stock, turmeric, shredded chicken and some fresly cracked black pepper. Bring to a boil and add the tortellini pasta.
If the pasta is fresh, add the avgolemono sauce at the same time. If the tortellini is dried pasta and required 8-10 minutes of boiling, then add the avgolemono during the last 3 minutes of cooking.
Simmer on medium heat until the pasta is fully cooked and the soup thickens slightly. Taste and add more salt if desired.
Garnish with chopped parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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