Recipe of Lagman Soup Uzbekistan

Avgolemono Soup

The most common way that lagman is served is as a hearty noodle stew that includes lamb, onions, carrots, bell peppers, tomatoes, potatoes, and garlic.

Recipe Summary Avgolemono Soup

Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

Ingredients | Lagman Soup Uzbekistan

1 (3 pound) whole chicken

2 teaspoons salt, or more to taste

1 onion, chopped

2 ribs celery, chopped

1 carrot, chopped

2 bay leaves

¼ teaspoon dried oregano leaves

3 quarts cold water

2 cups finely diced onion

2 tablespoons extra-virgin olive oil

⅔ cup arborio rice, or more to taste

2 large eggs

½ teaspoon ground black pepper

1 pinch cayenne pepper

½ cup fresh lemon juice

Directions

Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.

Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.

Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.

Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.

Info | Lagman Soup Uzbekistan

prep: 25 mins cook: 2 hrs total: 2 hrs 25 mins Servings: 6 Yield: 6 servings

TAG : Avgolemono Soup

Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes,