Greek Lemon Soup With Brown Rice Food

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

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.

LEMON CHICKEN & RICE SOUP

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

GREEK LEMON SOUP

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.

GREEK LEMON-RICE SOUP

Steps:

• Heat broth to boiling in medium saucepan; stir in rice and garlic.
• Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
• Reduce heat to low.
• Mix lemon juice and egg; slowly stir mixture into soup.
• Stir in parsley; season to taste with salt and white pepper.
• Pour soup into bowls.

GREEK LEMON CHICKEN SOUP

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.

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

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!

LEMONY BROWN RICE PILAF

Steps:

• In a heavy saucepan, saute onion in about half of the butter until soft.
• Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter.
• Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed.
• Remove from heat and add lemon zest and additional lemon juice to taste.
• *TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it.

GREEK-STYLE CHICKEN LEMON RICE SOUP AKA AVGOLEMONO

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 SOUP WITH BROWN RICE

Steps:

• Heat dressing in large saucepan on medium heat. Add vegetables; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Add water, rice and bouillon; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Whisk eggs and lemon juice in medium bowl until blended. Ladle 1/2 cup of the hot soup into egg mixture; mix well. Gradually add to remaining soup in saucepan, stirring constantly.
• Add chicken; cook on medium heat 3 to 5 min. or just until heated through, stirring frequently. (Do not let soup come to boil.)