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A bowl of yellow soup on a doily

Chicken and Yellow Zucchini Avgolemono-Style Soup

Course Soup
Cuisine Greek
Servings 4 servings

Equipment

  • 1 Dutch Oven Must be at least 8" in diameter

Ingredients
  

  • 1 large yellow zucchini skin on
  • 2 tbsp olive oil divided
  • 1 small yellow onion minced
  • 2 cloves garlic minced
  • zest and juice of 1 lemon
  • 2 tsp ground turmeric
  • 1 tsp salt
  • 1⁄2 cup basmati rice
  • 5 cups chicken stock divided
  • 1 cooked chicken breast poached, roasted or broiled, shredded
  • 2 eggs
  • 2 tbsp lemon juice
  • flakey finishing salt
  • pepper
  • 2 tbsp chopped parsley for garnish (optional)

Instructions
 

  • Slice the zucchini into rounds and then finely dice them.
  • In a large pot over medium-high heat, warm 1 tablespoon of the oil. Add the onions and garlic, and sauté until just softened, about 5 minutes. Add the zucchini and stir. Add the remaining 1 tablespoon of oil, the lemon zest, turmeric, and salt. Stir to coat the veggies. Add the rice and stir until completely coated. Add 4 cups of the stock and then the lemon juice. Bring to a boil and then drop the heat to medium-low. Cook, uncovered, for 15 minutes, stirring occasionally to ensure the rice isn’t sticking to the bottom of the pot. Meanwhile, warm the final cup of stock in a small pot over medium heat, not going past a gentle simmer.
  • At the 15-minute mark, check the rice to see if it’s almost, but not quite, tender. It might need another couple of minutes. Once it’s almost tender, add the chicken and cook until the rice and zucchini are tender, about 5 minutes. Keep warm on low heat.
  • In a bowl, whisk together the eggs and the 2 tablespoons of lemon juice. Add 1⁄4 cup of the warmed stock to the egg-lemon mixture and whisk to temper the eggs. Slowly add more stock, 1⁄4 cup at a time, until combined. Pour this into the soup and stir firmly to blend. Do not bring it to a boil or the eggs will scramble.
  • Remove the soup from the heat. Season to taste, starting with 1⁄2 teaspoon each of the finishing salt and pepper. This soup tastes even better slightly cooled. Serve with parsley, if desired.