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@hairstudiov.home: 🥕🌹 Verwandeln Sie Karotten in 60 Sekunden in Restaurant-Rosen! Langenweilige, schlichte Teller leid? Handschnitzen ist ungleichmäßig, zeitaufwendig und riskant. Dieses geniale Werkzeug kreiert im Handumdrehen makellose Gemüserosen — ganz ohne Vorkenntnisse!#HomeComfort #HomeEssentials #MustHaves #Familienleben #Haushalt #Tipps

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Tuesday 25 August 2026 02:18:15 GMT
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AVGOLEMONO SOUP🇬🇷🍋 The soup that cures any sickness! I had tonsillitis recently so naturally I had to make this soup. I am a big soup girl and this is one of my favorites. And soup season is coming up!!! So more soup recipes incoming! (I eat soup when it’s 100° out anyways)😏 Avgolemono Chicken Soup Recipe: Ingredients: * 2 boneless, skinless chicken breasts * Olive oil * Salt and black pepper, to taste * Garlic powder, to taste * Italian seasoning, to taste * Lemon peel or lemon zest * ¾ of a large yellow onion, diced * 1½ cups carrots, diced(or more to preference) * 1½ cups celery, diced(or more to preference) * 5+ garlic cloves, minced * 6 to 8 cups chicken broth, as needed * ¾ cup orzo * Fresh dill and/or parsley, for serving Avgolemono Mixture: * 4 eggs * Juice of 2 to 3 lemons * Zest of 1 lemon * 1 to 2 cups hot broth from the soup, for tempering Instructions 1. Season the chicken generously with salt, pepper, garlic powder, Italian seasoning, and some lemon peel or zest. 2. Heat a drizzle of olive oil in a large pot over medium-high heat. Sear the chicken on both sides until nicely golden brown. It does not need to be completely cooked through at this point. Remove it from the pot and set aside. 3. In the same pot, add the diced onion, carrots, and celery. Sauté until they begin to soften, scraping up all of the browned fond from the bottom of the pot. The fond adds so much flavor. Add the minced garlic and cook for another minute or until fragrant. 4. Season the vegetables with salt, pepper, garlic powder, and Italian seasoning. I season as I go throughout the entire recipe, so adjust everything to taste. 5. Pour in about 4 cups of chicken broth to start, then return the chicken to the pot. Bring everything to a gentle simmer and cook until the chicken is completely cooked through and tender. I add more broth as needed depending on my desired consistency. 6. Remove the chicken from the soup, shred it, then add it back into the pot. 7. Add the orzo and let it simmer for about 8 to 10 minutes, stirring occasionally, until tender. The orzo will soak up some of the broth as it cooks, so I add more broth here if I feel like the soup needs it. 8. While the orzo cooks, make the avgolemono mixture. In a separate bowl, whisk the eggs until well combined. Add the lemon juice and lemon zest and whisk again until smooth. 9. To temper the eggs, slowly ladle about 1 to 2 cups of hot broth into the egg and lemon mixture while whisking constantly. I add the broth gradually so the eggs slowly come up to temperature without scrambling. 10. Turn the soup down to low heat. Slowly pour the tempered egg and lemon mixture back into the pot while stirring. Let everything gently heat through until the soup is creamy and slightly thickened. Do not bring it back to a hard boil once the egg mixture has been added. 11. Taste and adjust with more salt, pepper, lemon, or seasonings as needed. Finish with fresh dill and/or parsley and enjoy! #greek #soupseason #recipeideas #souptok #cookwithme
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