Avgolemono with chicken (Greek chicken soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion, halved2 cloves2 large carrots cut into chunks1 bay leaf1 lb chicken breast fillet1/3 cup short grain rice2-3 fresh oregano sprigs or 1/4 tsp dry Greek oregano3 eggs separatedJuice of 2 lemons (can add more to taste)lemon slices for garnish
1 - Stud the onion halves with the cloves and place in a large sauce pan with 6 cups of water. Add the carrots, bay leaf and chicken. Season with salt and pepper. Slowly bring to the boil, then reduce the heat and simmer for at least an hour. If using store bought stock, just cook approx. 30 minutes until chicken is cooked. You will also not need the carrots and onions, but can add if desired.
2 - Strain stock into a clean saucepan, reserving the chicken and disgarding the vegetables. Add the rice to the stock with the oregano sprigs, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until tender. Tear chicken into shreds while rice cooks. Remove oregano sprigs prior to adding the egg mixture.
3 - Whisk the eggs whites until stiff peaks form, then beat in the yolks. Slowly beat in the lemon juice. Gently stir 5 ounces of the hot (not boiling) soup and beat thoughly. Add the egg mixture to the soup and stir gently over low heat until it thickens slightly. It should still be quite thin, a creamy, cloudy looking soup. Do not let the soup boil or the eggs may scramble. Add the shredded chicken and season. You should have a subtle lemon taste, not over powering, can add more lemon juice to taste for more lemony soup.
4 - Set aside for 3-4 minutes to allow the flavors to develop. Garnish with thin lemon slices.
Makes 6 one cup servings.
Can serve with a nice crusty italian bread (not included in dietary calculations).
Number of Servings: 6
Recipe submitted by SparkPeople user BIGDOGMOM3.
2 - Strain stock into a clean saucepan, reserving the chicken and disgarding the vegetables. Add the rice to the stock with the oregano sprigs, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until tender. Tear chicken into shreds while rice cooks. Remove oregano sprigs prior to adding the egg mixture.
3 - Whisk the eggs whites until stiff peaks form, then beat in the yolks. Slowly beat in the lemon juice. Gently stir 5 ounces of the hot (not boiling) soup and beat thoughly. Add the egg mixture to the soup and stir gently over low heat until it thickens slightly. It should still be quite thin, a creamy, cloudy looking soup. Do not let the soup boil or the eggs may scramble. Add the shredded chicken and season. You should have a subtle lemon taste, not over powering, can add more lemon juice to taste for more lemony soup.
4 - Set aside for 3-4 minutes to allow the flavors to develop. Garnish with thin lemon slices.
Makes 6 one cup servings.
Can serve with a nice crusty italian bread (not included in dietary calculations).
Number of Servings: 6
Recipe submitted by SparkPeople user BIGDOGMOM3.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 3.6 g
- Cholesterol: 150.1 mg
- Sodium: 97.9 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.1 g
- Protein: 21.3 g
Member Reviews
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JANETAGAIN
Delicious, one of my favorite quick meals for one. (cook 1 tablespoon of rice in one cup broth, add other seasonings and vegetables, add cooked shredded chicken. beat one egg, 1 tablespoon bottle lemon juice, 1/2 teaspoon lite salt, take from heat, wisk in the egg mixture) Her recipe is much better! - 5/6/12