Avgolemono Soup with Meyer Lemon Rosé Marmalade (Greek Lemon-Egg Chicken Soup)

Ingredients:

2 boneless, skinless chicken breast halves (about 1 pound)
2 quarts of homemade chicken broth or low-sodium broth
1 large onion (quartered)
1 medium carrot, diced
2-3 celery stalks, diced
2-3 cloves garlic, peeled, whole
1 tablespoon sea salt
Fresh ground pepper
3⁄4 cup dry orzo or rice
5 large eggs
1⁄2 cup Akaka Falls Farm Meyer Lemon Rosé Marmalade
1⁄3 cup fresh lemon juice
Minced dill for garnish

Serving:

1 whole lemon, thinly sliced
Fresh ground black pepper
Freshly chopped dill

Preparation:

  1. Combine the chicken breast halves in a large saucepan with the chicken stock, onion, carrot, celery, and garlic. Cook until the chicken reaches an internal temperature of 145 degrees Fahrenheit.
  2. Remove the chicken from the stock and transfer to a cutting board. When cool enough to handle, shred it into bite-sized pieces with your hands. Set aside.
  3. Add rice or orzo to stock and cook until just tender, about 20 minutes for rice and 13 minutes for orzo. Lower heat to a bare simmer.
  4. Meanwhile, remove the onions and garlic from the stock.
  5. Then in a bowl, combine eggs with lemon juice and beat until lightly foamy.
  6. While whisking constantly, add about 1⁄2 cup of the hot chicken broth into the eggs. Ladle in three or four more 1⁄2-cup additions of the hot chicken broth while whisking, then whisk the egg-broth mixture back into the broth in the saucepan.
  7. Cook the chicken soup over low heat, whisking constantly, until thickened by the eggs. Taste the soup, then, whisk in Akaka Falls Farm Meyer Lemon Rosé Marmalade until your desired level of lemon flavor is
    reached. Add shredded chicken—season with salt and pepper.
  8. Serve in bowls. Garnish with thin lemon slices and dill.

Natasha is one of our staff who loves to cook and bake, always sharing with friends and family. She assists in our kitchen and anywhere else she is needed. We are pleased and proud that she recently graduated The Auguste
Escoffier School of Culinary Arts. She shares wonderful recipes with us using our preserves. We are eagerly awaiting her next culinary creation.

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