Avgolemono with chicken (Greek chicken soup)

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Avgolemono with chicken (Greek chicken soup) calories by ingredient

Introduction

This is a delicious twist to chicken soup. I first had this at a Greek restaurant, fell in love with it and went in search of a recipe. This is a combination of a couple of recipes I found. Next time I make it I think I'll take a short cut and use store bought low sodium chicken stock. You really need to use fresh lemons, the bottled juice just isn't the same. This is a delicious twist to chicken soup. I first had this at a Greek restaurant, fell in love with it and went in search of a recipe. This is a combination of a couple of recipes I found. Next time I make it I think I'll take a short cut and use store bought low sodium chicken stock. You really need to use fresh lemons, the bottled juice just isn't the same.

Minutes to Prepare: 30

Minutes to Cook: 90

Number of Servings: 6

Ingredients

1 large onion, halved

2 cloves

2 large carrots cut into chunks

1 bay leaf

1 lb chicken breast fillet

1/3 cup short grain rice

2-3 fresh oregano sprigs or 1/4 tsp dry Greek oregano

3 eggs separated

Juice of 2 lemons (can add more to taste)

lemon slices for garnish

Directions

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.