Avgolemono (Greek Chicken and Rice Soup)

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Have you made this?

By Rose M. Helle
@recipes4fun

This is a recipe that was featured in The Villages Daily Sun. It sounded so good that I just had to give it a try. I did increase the rice from 2-1/2 to 3 cups and still feel it would be ok to add more rice. I really loved the taste, hope you will enjoy it too.
Super easy to make.

Rating:

☆☆☆☆☆ 0 votes

Comments:

1 Comment

Serves:

8 to 10 servings

Prep:

1 Hr 20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp: olive oil
1 medium: yellow onion, chopped (about 1/2 cup)
8 c: (2qts) low-sodium chicken broth or stock
4: boneless, skinless chicken breasts (about 2 pounds) cut into very small chunks
3 c: cooked white rice
4 large: eggs
1/2 c: fresh lemon juice
1/4 c: minced fresh parsley
3/4 c: frozen peas, thawed
: kosher salt, and ground black pepper

How to Make Avgolemono (Greek Chicken and Rice Soup)

Step-by-Step

1In large soup pot or Dutch oven over medium heat, heat the oil. Add the onion and saute for 5 minutes, or until slightly golden. Add the broth, then increase the heat to high and bring to a simmer.
2Reduce the heat to medium and keeping the broth at a simmer, add the chicken. Cook for 5 minutes, or until the chicken is mostly cooked through. Add the cooked rice and stir well. Return to a gentle simmer.
3In a medium bowl,beat the eggs until smooth, then beat in the lemon juice. Working quickly, whisk the egg mixture while you drizzle in a ladleful of the hot broth from the pot. Drizzle in another ladleful,whisking all the while, then transfer the hot egg-lemon mixture back to the pot, whisking as you add it. Bring to a simmer over medium heat..
4Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.