Chicken Magiritsa (Chicken and Lemon Soup)
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 12cups chicken stock
- 1chicken (3½ pounds)
- Kosher salt and freshly ground white pepper
- 2bay leaves
- Stems from half a bunch parsley
- Stems from 1 bunch dill
- 1head garlic, sliced in half
- 10whole peppercorns
- ¾cup avgolemono (see recipe)
- ¼cup or more chopped dill leaves
- 1¼cups shredded romaine lettuce
- 1cup thinly sliced scallions, white and green parts
Preparation
- Step 1
Bring stock to a boil. Season chicken inside and out with salt and pepper and add to the pot. Wrap the bay leaves, parsley and dill stems, garlic and peppercorns in a square of cheesecloth and add to the pot. Return to a boil, adjust heat and simmer, uncovered, until chicken is cooked through, about 45 minutes.
- Step 2
Remove chicken and let cool. Discard skin and bones and cut meat into bite-size pieces. Set aside.
- Step 3
Strain broth into a pot, discard sachet and set aside 1 cup broth to make the avgolemono. Bring soup to a boil and add chicken. Reduce heat to low.
- Step 4
Place ¾ cup avgolemono in a stainless-steel bowl and slowly whisk in a ladle of hot chicken stock from the pot. When well combined, whisk in a second ladle of hot stock. Slowly whisk this mixture into the soup. Stir in chopped dill. Do not allow soup to boil again. Season to taste with salt.
- Step 5
To serve, ladle soup into warm bowls and sprinkle with shredded lettuce and scallions.
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