Dilly Avgolemono Soup with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 32oz chicken stock (4 cups)110 grams white or brown rice (about a 1/2 a cup)1-2 lemons, juiced (maybe 3 Tbs to start)2 large eggs4 oz cooked chicken (I used half a cornish game hen cooked this way: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2309438) 1 tsp dill1/2 tsp salt1/4 tsp garlic powder
Add chicken stock, rice, dill, garlic powder and salt to a soup pot over medium high heat and bring to a boil. Reduce heat and cook rice until soft, around 10 minutes.
While that's cooking, pull the meat off chicken, and cut into bite size pieces. I use a combo of light and dark meat, but suit yourself.
Whisk eggs in a medium bowl. Add the juice of one lemon and whisk into eggs just before you're ready to go to the next step.
When rice is nice and soft, slowly ladle hot stock to egg and lemon mixture, whisking to keep eggs from curdling. It's okay if you add a little rice with the stock. Add stock until the temperature of the egg mixture is hot. Pour egg and stock mixture into the soup pot and whisk to combine.
Raise heat and just barely bring to a boil. Don't walk away during this stage or you might end up with scrambled eggs. Taste and adjust seasoning. You might want more lemon or salt--or dill or garlic powder.
Stir in the chicken and remove from heat.
To serve, either stir baby spinach into the pot, OR put spinach in the bottom of a soup bowl and ladle hot soup over it, OR plop a handful on top of a bowl of soup. The spinach will wilt and get soft right away.
If you like heat, try a dash of cayenne pepper, which is nice with lemon.
Serving Size: 3 2-cup servings
While that's cooking, pull the meat off chicken, and cut into bite size pieces. I use a combo of light and dark meat, but suit yourself.
Whisk eggs in a medium bowl. Add the juice of one lemon and whisk into eggs just before you're ready to go to the next step.
When rice is nice and soft, slowly ladle hot stock to egg and lemon mixture, whisking to keep eggs from curdling. It's okay if you add a little rice with the stock. Add stock until the temperature of the egg mixture is hot. Pour egg and stock mixture into the soup pot and whisk to combine.
Raise heat and just barely bring to a boil. Don't walk away during this stage or you might end up with scrambled eggs. Taste and adjust seasoning. You might want more lemon or salt--or dill or garlic powder.
Stir in the chicken and remove from heat.
To serve, either stir baby spinach into the pot, OR put spinach in the bottom of a soup bowl and ladle hot soup over it, OR plop a handful on top of a bowl of soup. The spinach will wilt and get soft right away.
If you like heat, try a dash of cayenne pepper, which is nice with lemon.
Serving Size: 3 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 7.1 g
- Cholesterol: 155.1 mg
- Sodium: 1,928.9 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.4 g
- Protein: 15.2 g
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