GREEK CHICKEN AND RICE SOUP (AVGOLEMONO)
Greek Chicken and Rice Soup (Avgolemono) is a traditional recipe with shredded chicken, long-grain rice, and an egg and lemon sauce made into an easy meal.
Provided by Sabrina Snyder
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.
- Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.
- Remove the chicken and shred with two forks before returning to the soup.
- Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and 1/2 cup of the drained cooked rice from the soup.
- Blend until smooth, about 1 minute, then pour into the soup and stir well.
Nutrition Facts : Calories 217 kcal, Carbohydrate 23 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 1024 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK EGG LEMON CHICKEN RICE SOUP
This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.
Provided by Shawn C
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
- Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
- Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
- Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.
GREEK-STYLE CHICKEN LEMON RICE SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring the chicken stock to a boil in a large stockpot over high heat. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes. Remove the chicken to a bowl. Once cooled, shred the chicken and reserve.
- Add the rice to the pot with the chicken stock and cook until al dente, about 8 minutes.
- Whisk the egg whites to soft peaks in a large bowl. Whisk together the egg yolks and most of the lemon juice in a medium bowl, reserving some juice to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, stirring constantly and adding the hot liquid slowly. Add the lemon zest and shredded chicken with any reserved juices to the soup and, very slowly, add the warm whipped egg/lemon mixture. Whisk to incorporate the egg mixture and prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking occasionally, until the soup thickens, about 10 minutes more.
- Season with salt and plenty of freshly cracked black pepper and add the remaining lemon juice if necessary. Add most of the parsley. Garnish individual bowls with the remaining parsley.
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
- Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)
This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.
Provided by ..tiffany..
Categories Lemon
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, corn starch, egg yolks. Set aside.
- Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
- When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
- Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
- Remove from the heat again and add the lemon juice and lemon peel.
- Serve with pita bread.
AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)
Make and share this Avgolemono Soup (Greek Egg-Lemon Soup) recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from heat, add milk and egg mixture, stirring carefully.
- Continue to cook for a moment until all thickens.
- Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)
This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.
Provided by evelynathens
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- Cover pan and let simmer for 45 minutes.
- Remove chicken and parsley, discard parsley.
- Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- Set aside.
- Add rice, carrot and celery to broth and cook for 20 minutes.
- Add lemon juice to the soup.
- Stir.
- Turn off heat.
- Beat the eggs and cornstarch in a small bowl.
- While whisking, slowly dribble in hot chicken stock- never stop whisking.
- Do this until you have used up a couple of ladlefuls of stock.
- This tempers the eggs so they do not curdle.
- Slowly add egg to the hot soup and give a good stir.
- Add chicken and serve, sprinkled with a bit of pepper (if desired).
- Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).
Nutrition Facts : Calories 572.8, Fat 35.9, SaturatedFat 10.3, Cholesterol 232.1, Sodium 595.1, Carbohydrate 14.1, Fiber 1, Sugar 1.9, Protein 45.4
SOUPA AVGOLEMONO (EGG-LEMON SOUP)
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
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