Avgolemono (Greek Chicken and Rice Soup)
By
Rose M. Helle
@recipes4fun
6
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.
Super easy to make.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8 to 10 servings
Prep:
1 Hr 20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
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1 Tbspolive oil
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1 mediumyellow onion, chopped (about 1/2 cup)
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8 c(2qts) low-sodium chicken broth or stock
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4boneless, skinless chicken breasts (about 2 pounds) cut into very small chunks
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3 ccooked white rice
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4 largeeggs
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1/2 cfresh lemon juice
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1/4 cminced fresh parsley
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3/4 cfrozen peas, thawed
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·kosher salt, and ground black pepper
How to Make Avgolemono (Greek Chicken and Rice Soup)
- In 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.
- Reduce 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.
- In 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..
- Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.
About Avgolemono (Greek Chicken and Rice Soup)
Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek
Dietary Needs: Low Sodium
Other Tags: Quick & Easy Healthy
