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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.7
  • Total Fat: 14.2 g
  • Cholesterol: 92.4 mg
  • Sodium: 855.9 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 25.1 g

View full nutritional breakdown of Avgolemono Soup calories by ingredient
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Avgolemono Soup

Submitted by: MICHEE72

Introduction

This is an amazingly creamy soup without a drop of cream. Egg-thickened broth is spiked with tart lemon juice and this soup is hearty with the added rice and thick shreds of chicken. This is an amazingly creamy soup without a drop of cream. Egg-thickened broth is spiked with tart lemon juice and this soup is hearty with the added rice and thick shreds of chicken.
Number of Servings: 4

Ingredients

    2 t. Olive oil
    1/2 c. Onion, chopped
    3 cloves Garlic, chopped
    6 c. Chicken stock
    1/2 c. Long-grain & wild rice
    2 Carrots, sliced into rounds
    2 Parsnips, sliced into rounds
    2 stalks Celery, cut into bite size pieces
    Juice of 1 Lemon
    2 t. Cornstarch
    1/2 t. each Salt & pepper
    1 Egg, lightly beaten
    2 c. Chicken breast, cooked and shredded
    2 T. fresh Parsley, chopped
    2 T. fresh Basil, chopped

Directions

1. Heat a large dutch oven over medium-high heat. Add oil and swirl to coat. Add onion and garlic; saute 2-3 minutes.
2. Add chopped carrots, celery and parsnips. Saute another 3 minutes.
3. Add chicken stock; bring to a boil.
4. Stir in rice; bring back to a boil; cover and reduce heat to medium. Cook until vegetables are soft (about 30 minutes).
5. While vegetables are cooking in broth, combine lemon juice, cornstarch, S&P and egg in a small bowl; whisk until mixed.
6. When vegetable broth is ready, add the parsley and basil; then slowly pour in the egg mixture, stirring constantly with a whisk.
7. Add chicken to broth mixture; cook just until mixture thickens.

Serving Size: Makes 4 - 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICHEE72.






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