GREEK LEMON CHICKEN SOUP
Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.
Provided by LAURIE
Categories Poultry
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
- Stir in rice, chicken, lemon juice and rind.
- Bring mixture to a boil.
- Reduce heat.
- Cover; simmer 15 to 20 minutes or until rice is tender.
GREEK AVGOLEMONO CHICKEN SOUP
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Provided by dimitra
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
- When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
- Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
- You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g
GREEK LEMON CHICKEN SOUP
This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
- Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
- Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 190 milligrams, Sodium 860 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 27 grams
GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)
The perfect dish for a cold winter's day! 'Kotosoupa Avgolemono' is a hearty and delicious classic Greek lemon chicken soup, bursting with Mediterranean flavours.
Provided by Eli K. Giannopoulos
Categories Soups
Time 1h40m
Number Of Ingredients 8
Steps:
- To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
- When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
- Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
- While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
- To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
- To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 277kcal, Sugar 2.3g, Sodium 376mg, Fat 4.7g, SaturatedFat 1.1g, UnsaturatedFat 2.2g, TransFat 0g, Carbohydrate 25.2g, Fiber 0.8g, Protein 31.5g, Cholesterol 137mg
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
GREEK LEMON CHICKEN SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
- Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
- Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
- Ladle the soup into bowls and garnish with dill.
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 100.6, Fat 5.7, SaturatedFat 1.5, Cholesterol 83, Sodium 433.5, Carbohydrate 7.8, Fiber 0.6, Sugar 1.2, Protein 4.5
GREEK LEMON CHICKEN-ORZO SOUP
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
- Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
GREEK LEMON SOUP
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.
Provided by Sharon123
Categories Healthy
Time 40m
Yield 4-6 portions
Number Of Ingredients 7
Steps:
- Pour the broth into a pot and bring it gradually to a full boil.
- Pour in the rice, reduce to a simmer,and cover.
- Cook for about 25 minutes, or until rice is just tender.
- Do not overcook.
- Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
- When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
- Whisk this mixture back into the remaining soup.
- Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
- Do not let it reach a boil.
- Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
- Correct seasoning just before serving.
- Garnish hot or cold with lemon slices and chopped parsley.
Nutrition Facts : Calories 227.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 98.2, Sodium 2361.8, Carbohydrate 22.2, Fiber 0.3, Sugar 1.6, Protein 19.5
10 TRADITIONAL GREEK SOUPS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Greek soup in 30 minutes or less!
Nutrition Facts :
GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)
A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.
Provided by yoyomofo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
- Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
- Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
- Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 23.9 g, Cholesterol 118.3 mg, Fat 8.8 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 1.9 g, Sodium 1164.1 mg, Sugar 2.9 g
GREEK LEMON CHICKEN SOUP
Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
- Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
- Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
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 LEMON CHICKEN SOUP
This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook.
Provided by Tee Lee
Categories Chicken
Time 40m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a 4 quart stockpot over medium heat.
- Lightly spray with nonstick cooking spray.
- Add carrots, onion and garlic, cook and stir for 2 minutes.
- Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
- Stir in rice and reduce heat.
- Cover and simmer over low heat 15-20 minutes or until rice is tender.
- Remove from heat and stir in parsley just before serving.
Nutrition Facts : Calories 134, Fat 2.8, SaturatedFat 0.7, Cholesterol 26.2, Sodium 669.1, Carbohydrate 15.7, Fiber 0.9, Sugar 1.6, Protein 11
GREEK LEMON RICE AND CHICKEN SOUP
Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make!
Provided by Tastefulventure
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- In 6 Qt Dutch Oven add EVOO and Onion.
- Saute over med/high heat 5-6 min until Onions are translucent and softened.
- Add Garlic and saute 1 minutes.
- Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
- Bring to boil over med/high heat, cover and turn heat down to med/low.
- Let simmer 20 minutes.
- Remove Chicken and shred.
- Add Chicken back to the pot.
- Add Rice.
- Cover and simmer 20 more minutes.
- Remove Bay Leaf.
- In a small bowl whisk together Eggs and Lemon Juice.
- Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
- Add in Dill Weed and stir.
- Let cook about 5 minutes before serving.
- Taste and add more Lemon juice if needed.
- Garnish with Lemon Slices and more fresh Dill Weed.
- Enjoy!
AVGOLEMONO (GREEK LEMON CHICKEN SOUP)
Steps:
- Gather the ingredients.
- Add the chicken, water, carrots, celery, onion, bay leaves , peppercorns, and salt to a large stockpot . Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for about 1 to 1 1/2 hours.
- Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.
- Add the orzo and cook until al dente, according to package directions.
- While the pasta is cooking, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until nice and frothy.
- Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
- When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a large measuring cup.
- Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
- Continuously stir the egg-lemon mixture back into the pot over very low heat until the mixture is heated through, 5 to 10 minutes. Be careful not to boil the soup once the eggs have been added. Adjust the seasoning with salt and pepper.
- Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. Garnish with dill and serve.
Nutrition Facts : Calories 573 kcal, Carbohydrate 15 g, Cholesterol 244 mg, Fiber 2 g, Protein 59 g, SaturatedFat 8 g, Sodium 749 mg, Sugar 2 g, Fat 29 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g
LEMON CHICKEN SOUP (AVGOLEMONO)
Steps:
- Cook the chicken: Place the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.
- Remove and cool chicken, then shred and cook rice: Spoon out the bay leaves and chicken and set aside on a plate to cool. Add the rice to the soup with remaining 2 cups (480ml) hot water. Cover and cook for 10 minutes. Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.
- Cook kale and return chicken to pot: After the rice has cooked, add the kale and return the chicken to the pot. Simmer for 5 minutes, then take off the heat.
- Whisk eggs: In a separate medium sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy with no streaks remaining.
- Temper the eggs: Pour 2 ladles of broth from the saucepan into a cup. Then grab a whisk and slowly add this broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly. Don't pour in too much hot broth too quickly, or you'll end up with scrambled eggs. Increase to a steady stream once you are halfway through, still whisking, until you've incorporated all of it. Slowly drizzle the mixture back into the saucepan, whisking the soup constantly as you do so and incorporating it slowly.
- Thicken soup: Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Don't let it come up to more than a gentle simmer and, if it starts to look a bit too thick, simply loosen it with a bit of hot water.
- Finish soup and serve: Finally, taste and adjust the seasoning, adding a bit more lemon juice, herbs, salt, or black pepper to taste. Serve in warmed bowls with a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 310 kcal, Carbohydrate 22 g, Cholesterol 223 mg, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, Sodium 454 mg, Sugar 4 g, Fat 12 g, UnsaturatedFat 0 g
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.
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4.9/5 (145)Calories 266 per servingCategory Soup
- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
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- Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
- Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.
GREEK LEMON CHICKEN SOUP - THE ART OF FOOD AND WINE
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Ratings 5Category Dinner, Lunch, SoupCuisine American, GreekTotal Time 30 mins
- Measure and prep all ingredients before starting to cook: Chop onions, garlic, chicken, rosemary, and chives. Zest and juice the lemon.
- Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position.
- After sautéeing and adding the broth, raise the heat to high, bring to a boil. Once boiling, reduce the heat to medium, cover then simmer for 5 minutes
- Remove the chicken pieces, place in a bowl, and shred with 2 forks. Return the chicken and its juices to the pot, add the lemon juice and stir to combine. Taste and add more salt and pepper if needed.
GREEK LEMON CHICKEN SOUP - GOOD HOUSEKEEPING
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Servings 4Total Time 45 minsCategory Poultry, Soup
- Reduce heat, add chicken, oregano and dill and simmer until chicken is just cooked through, 15 to 20 minutes.
- Transfer chicken to a bowl and when cool enough to handle, shred the meat, discarding the skin and bones.
GREEK LEMON CHICKEN SOUP - ABUNDANCE OF FLAVOR
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5/5 (13)Category Main CourseCuisine Mediterranean
- Heat a soup pot over medium heat. Saute onions, carrots, and celery in 1 tbsp butter. Stir in dill and cook until the vegetables are cooked through, about 15-20 minutes. Sprinkle with salt and pepper.
- In a separate pan, melt 5 tbsp butter and whisk in flour. Cook until golden and a paste forms. Pour in chicken broth and stir thoroughly.
- Carefully add thickened broth to the vegetable mixture in the soup pot over medium-high heat. Mix in lemon juice, lemon zest, chicken, and rice and simmer until heated through, at least 10 minutes.
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Cuisine GreekCategory LunchServings 4Total Time 30 mins
- Place chicken, stock, rice, dill stems, half the zest and 1L water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender and chicken is cooked through. Transfer chicken to a board. Using 2 forks, roughly shred chicken.
- Transfer 1 cup broth to a heatproof bowl. Whisk in egg yolks and lemon juice until well combined.
- Return broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Remove pan from heat. Gradually add egg mixture, stirring constantly, until broth becomes glossy. Season. Divide soup among bowls. Serve scattered with dill leaves, remaining zest and a drizzle of oil.
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GREEK LEMON CHICKEN SOUP RECIPES | BIGOVEN
From bigoven.com
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