Kassiani's Thick Avgolemono Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Chicken Broth, 10 cup (8 fl oz) Egg, fresh, 5 largeLemon Juice, 4 lemon yieldsWhite Rice, medium grain, 4 cupChicken bouillon, 3 cubeSalt and pepper to taste
Boil a chicken for two hours. Remove the chicken from the pot, and use for chicken salad or some other purpose (you can add some of the meat back to the soup later if you want).
Add 1 and 1/3 cups dry rice to the pot. Let the rice cook. TURN DOWN THE HEAT.
Squeeze the 4 lemons. Beat the eggs, THEN add the lemon juice. Beat together.
Slowly add a LITTLE bit of the broth at a time to the egg-lemon mixture until the mixture gets very warm. Dump into the broth and stir.
Let the broth come to where it begins to boil again, and take the pot OFF the heat. I cannot stress this part enough; you don't want the egg to 'break'. The only reason Mom lets it boil at all is because of salmonella worries.
Number of Servings: 16
Recipe submitted by SparkPeople user KYRRDIS.
Add 1 and 1/3 cups dry rice to the pot. Let the rice cook. TURN DOWN THE HEAT.
Squeeze the 4 lemons. Beat the eggs, THEN add the lemon juice. Beat together.
Slowly add a LITTLE bit of the broth at a time to the egg-lemon mixture until the mixture gets very warm. Dump into the broth and stir.
Let the broth come to where it begins to boil again, and take the pot OFF the heat. I cannot stress this part enough; you don't want the egg to 'break'. The only reason Mom lets it boil at all is because of salmonella worries.
Number of Servings: 16
Recipe submitted by SparkPeople user KYRRDIS.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 3.4 g
- Cholesterol: 68.1 mg
- Sodium: 1,141.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 0.2 g
- Protein: 10.2 g
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