Avgolémono Ploumistí

Avgolémono Ploumistí
Avgolémono Ploumistí
Eggwhite "creamed" chicken soup with a twist of lemon. Perfect for those wet chilly days, or as a snot blaster on sickly afternoons. Try leaner variations by substituting orzo with quinoa and omitting potato (may need less stock), or more healing power by jacking up the onion. Also try with dehydrated vegetables when fresh is not available. Important before you begin: Adding the eggwites in the end will thicken your soup considerably. Have extra chicken broth on hand to dilute your soup if it is not runny enough prior to the eggs so you do not over-thicken. Do NOT dilute your soup with water and salt; it will lose its flavor.
  • Preparing Time: 45 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 10
contains white meat tree nut free nut free contains gluten contains red meat shellfish free contains pasta contains eggs dairy free
  • 1/4 cup lemon juice
  • sea salt
  • black pepper
  • 2 stalks celery diced
  • 2 medium onions diced
  • 18 ounces chicken breasts boneless and skinless 2 large breasts, cubed
  • 12 cups low sodium chicken broth
  • 1 carrot finely diced (or shred with peeler then chop)
  • 2/3 cup orzo pasta (i use misko peponaki)
  • 1/4 cup extra virgin olive oil (only trust greek brands)
  • 8 ounces egg whites
  • Carbohydrate 7.45607554928176 g
  • Cholesterol 178.736235449733 mg
  • Fat 32.3272113758893 g
  • Fiber 0.760850008348482 g
  • Protein 51.1180222052653 g
  • Saturated Fat 8.82000840085286 g
  • Serving Size 1 1 Serving (315g)
  • Sodium 276.001405370734 mg
  • Sugar 6.69522554093328 g
  • Trans Fat 2.80228841870711 g
  • Calories 537 calories

Pour 1/4 cup olive oil into large stock pot, toss in your onions, cover with minimal broth, and cook on high until translucent. Add the carrots, celery, potatoes, chicken, and one carton chicken broth. Change heat to medium and cook until chicken is white. Stir often, and add more broth as needed. Add orzo and more broth as needed until pasta is cooked. Remove from heat and allow soup to cool to room temp. Add more broth if too thick. (I usually keep a carton of broth in the fridge to cool the soup faster at this step.). Smell your soup, add black pepper as desired. Taste your soup, add sea salt if needed. When your soup has cooled, ladle about 4 oz into a tumbler. Add the lemon juice and egg whites, whisking aggressively until the emulsion looks uniform. Restart the heat under your soup to high. SLOWLY add your egg white emulsion to your soup over 10-15 seconds, stirring incessantly for at least 2 minutes. Reduce heat to medium, and stir frequently; do not leave unstirred for more than 30 seconds. When soup comes to a boil, again turn off the heat. Your soup has not finished thickening; it will thicken further as it cools. Keep stirring for 2 minutes after you turn the heat off just to make sure the emulsion is set. Ladle into rimmed bowl, dust with pepper, and feel better! ----------------- TIPS: Made too much soup? Freeze it in saucepan sized tuperware for a quick thaw over the stove when you're too sick to move. Already too sick to move? Use a milk frother or smoothie shaker instead of a whisk, canned/cubed chicken to spare you the chopping, and dehydrated veggies because you're too tired to chop. Want perfect thickness? Adding the eggwites in the end will thicken your soup considerably. Have cold chicken broth on hand to dilute and cool your soup if it is not runny enough prior to the eggs so you do not over-thicken. Do NOT dilute your soup with water and salt; it will lose its flavor. Also do NOT add the eggs until the soup is cool enough to not instantly cook the egg whites upon contact.