Greek Lemony Chicken Soup with Cabbage

Print this recipe here: https://www.dimitrasdishes.com/greek-lemony-chicken-cabbage-soup/

Ingredients

1/4 cup olive oil
1 whole (3lb) chicken
1 onion, finely chopped
2 carrots, diced
3 garlic cloves, grated
2 quarts chicken broth
1 cabbage, shredded
1/4 cup uncooked arborio rice or orzo pasta (optional)
Salt, to taste
Black pepper, to taste
Finely chopped parsley, for garnish
For the Avgolemono (Egg-Lemon Sauce):
4 egg yolks
1/4 cup lemon juice
1-2 tablespoons corn starch
1/4 teaspoon dried dill
Instructions
Boil the Chicken:

Place the whole chicken in a large pot with the chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 40 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set it aside to cool. Once cooled, shred the meat and discard the bones. Reserve the broth.
Prepare the Soup Base:
Heat the olive oil in the same pot over medium heat. Add the onion and carrots, and cook until softened, about 5 minutes.
Stir in the grated garlic and cook for 1 minute, until fragrant.
Build the Soup:
Pour the reserved chicken broth back into the pot with the sautéed vegetables.
Add the shredded cabbage and bring the soup to a gentle simmer. If using arborio rice or orzo, stir it in at this stage. Cook for about 15 minutes, or until the cabbage is tender and the rice or orzo is cooked through.
Season with salt and pepper to taste.
Prepare the Avgolemono Sauce:

In a medium bowl, whisk together the egg yolks, lemon juice, corn starch, and dill until smooth.
Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Finish the Soup:
Reduce the heat to low. Slowly pour the avgolemono mixture back into the soup, stirring constantly to combine. Cook for 2-3 minutes, but do not let the soup boil, as this could curdle the sauce.
Add the shredded chicken back into the soup and heat through. Adjust seasoning if needed.
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or pita.
Notes
For a thicker avgolemono, use 2 tablespoons of corn starch.
This soup can be made ahead and reheated, but avoid boiling once the avgolemono is added.
You can skip the rice or orzo for a lighter version of the soup.
Leftovers freeze well, but it’s best to freeze before adding the avgolemono sauce for the freshest texture.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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