Lemon Chicken Greek soup not only comes under among the delicious food recipes, but this recipe is also very healthy. Now, this post is my first post on the “lemonhoneyrecipes.com” site, before I share my recipe idea I need to clarify one most important thing that, we had talked to many chefs, & tried more than 5 different flavor recipes then we produce our new recipe formula that is best for you.
In every country, chicken soups are prepared in a different way, but the most attractive part of the recipe is; the color of the soup. Almost every greek restaurant listed this recipe in their menus. The perfect time to consume this soup for dinner or you can enjoy it at any time. Because its high calories & fats slow down our digestion process.
Now before enjoying this recipe, you must care about the body cholesterol level, that’s why I will share with you 2 different ways to prepare the dishes. Obviously everyone wants to enjoy the food, but we have to take care of our health also. People who might have cholesterol problems might go for recipe no 2, otherwise, the second recipe is much healthier than the 1st one but the 1st one is more delicious.
Delicious lemon Chicken Greek soup recipe no: 1 serving for 12 people:
Chicken thigh: 700 gram-850 gram () with skin. (Organically farmed Chicken).
Chopped tomato: 2 medium-sized.
Carrot: 2 medium
Baby corn: 3 pieces.
Sliced fresh Onion: 2 medium or one large
Lightly fried onion: 1 medium
Zinger pest: 1 teaspoon
Coriander leaf: 1/3- 1/4 cup.
Celery: 1 thick, or 2 thin
Lemon juice: extracted from 2 lemon
Butter: (1 teaspoon for each 3 serving; add after cooking or before serving the hot soup)
Cornflower Powder: 3 tablespoon
Pasta or noodles: around 50 to 100 gram
Salt: as per test
Black Pepper: 1 to 1.5 teaspoon.
Bay Leaf: 2 to 4 pieces.
Egg yolk: 6 to 7 pieces.
Lemon juice: from 2 lemon
Lemon skin: optional
chop the carrot into a very thin & small piece (finely chopped), also chopped the onion, baby corn is optional, you can chop it or use it as a whole.
If possible, cut out the bones from the leg & break it to get some extra flavor.
Boiled the water (around 1.25 liter) & put the chicken on medium heat temperature & boiled around 15-20 minutes. Add the fresh chop onion & two pieces bay leaf, zinger pest, salt; then slow down the heat & boiled it around 10 to 15 minutes. Now you need to strain out the chicken.
take a cup of pure chicken onion soup & keep it for 5 minutes & add corn powder & keep it you need to add it in the last of the soup preparation.
Add carrot, sliced baby corn, chopped celery, noodles with the rest of the soup & boiled it around 15 to 20 minutes (If you chopped finely all the veggies I have mentioned the 20-minute boiling is enough otherwise boiled it around half an hour to 40 minutes).
The spices you need to add at this time Black paper dust around 1.5 teaspoons, coriander powder 2 teaspoons, lightly fried tendered onion.
Prepare the avgolemono; mix the egg yolk & lemon juice then add the veggies soup slowly into the mixture, rather than mixture into the hot soup; moreover must stir continuously, at the time of mixing.
Add the chicken into the soup finally time comes to add the cornflower soup you have prepared earlier & kept it boiled for around 2 minutes then add the avgolemono & continuously stair it, Add coriander leaf & add salt if you need it; finally, close the pot for 2 minutes; at last, the lemon chicken greek soup is ready to serve.
Healthy Lemon Chicken Greek soup recipe no: 2 serving for 12 people,
Chicken breast without skin: 700-750 gram including bones & wings.
Chicken skin: 50 gram approx.
Peasecod: 1 cup
Tomato: 2 medium size.
Egg yolks: 2-3 pieces.
Lemon skin: must be added.