Avgolemono Ploumisi

My Comforting Avgolemono Ploumisi: A Recipe for the Soul

There's nothing quite like a warm bowl of comforting soup on a chilly day, especially when you're feeling under the weather. This Avgolemono Ploumisi, a creamy chicken soup with a bright lemon twist, has become my go-to recipe for those days when I need a little extra TLC. It’s more than just a meal; it's a hug in a bowl, a taste of home, a reminder that even on the toughest days, simple pleasures can restore your spirits.

The beauty of this recipe lies in its adaptability. I've experimented with various versions, tailoring it to suit my needs and the ingredients available. Sometimes, I opt for a lighter variation, swapping orzo for quinoa and leaving out the potatoes. This reduces the carbs and creates a lighter, yet equally delicious, broth. Other times, when I'm feeling particularly under the weather, I amp up the healing power by adding extra onions, which are naturally packed with vitamins and antioxidants. And when fresh vegetables are scarce, I happily turn to the convenience of dehydrated options – the flavour is still wonderful.

One crucial tip I've learned through trial and error is the importance of controlling the thickness. Adding the egg whites at the end creates a luxuriously thick and creamy texture, but it's vital to ensure the soup isn't too thick before incorporating them. I always keep a carton of cold chicken broth on hand to adjust the consistency if needed. Remember, never dilute with water and salt—it will significantly impact the flavour. Similarly, ensure the soup is cool enough before adding the eggs to prevent them from scrambling.

Beyond its deliciousness, this soup is incredibly versatile. Leftovers are a blessing – freezing portions in saucepan-sized containers means a quick and easy meal on days when even the smallest task seems insurmountable. I’ve even adapted the recipe for those truly awful days when even getting out of bed is a monumental effort. Using a milk frother or smoothie shaker for whisking, opting for canned or cubed chicken to skip the chopping, and employing dehydrated vegetables simplifies the process tremendously. It's all about adapting to your circumstances and ensuring you're nourished, no matter how you feel.

This soup isn't just sustenance; it’s a reminder to prioritize self-care and listen to your body. It's a celebration of simple ingredients transformed into something truly special, a testament to the power of comfort food. It's a recipe passed down, perhaps modified and adapted to new needs, but still holds the essence of a warm embrace and a promise of healing. The subtle tang of lemon, the richness of the broth, the tender chicken – every spoonful is a moment of peace and restoration.

More than just a recipe, this Avgolemono Ploumisi is a symbol of nourishment, both physically and emotionally. It’s a comforting friend in a bowl, a testament to the power of simple ingredients and the restorative nature of good food. It reminds me, and hopefully you, that even on the toughest days, self-care and the simple pleasures in life are what truly matter.

Ingredients I Use

My preferred brands and additions often vary, but here is a general guide:

• 1/4 cup lemon juice (freshly squeezed, always!)
• Sea salt (a pinch goes a long way)
• Black pepper (freshly ground for the best flavour)
• 2 stalks celery, diced (organic when possible)
• 2 medium onions, diced (yellow or white, depending on preference)
• 18 ounces boneless, skinless chicken breasts (about 2 large breasts, cubed)
• 12 cups low-sodium chicken broth (homemade is ideal, but store-bought works fine)
• 1 carrot, finely diced (or use a vegetable peeler and then chop – it’s quicker!)
• 2/3 cup orzo pasta (I adore Misko Peponaki, but any brand will do)
• 1/4 cup extra virgin olive oil (Greek brands are my personal favourite – they have an unparalleled flavour)
• 8 ounces egg whites (fresh is best, but pasteurized also works)

Step-by-step

• 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!