Avgolemono (Greek egg lemon soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 525.2
- Total Fat: 24.0 g
- Cholesterol: 780.0 mg
- Sodium: 7,960.6 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 0.2 g
- Protein: 36.0 g
View full nutritional breakdown of Avgolemono (Greek egg lemon soup) calories by ingredient
Introduction
I love our Greek restaurant's chicken soup, and it took me awhile to figure out how they made it. Boiling vegetables in the broth, before adding rice, is the key to the depth of flavor. Very healthy, but tastes decadent, like a cream soup. I love our Greek restaurant's chicken soup, and it took me awhile to figure out how they made it. Boiling vegetables in the broth, before adding rice, is the key to the depth of flavor. Very healthy, but tastes decadent, like a cream soup.Number of Servings: 1
Ingredients
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8 cups organic chicken broth
1/2 large onion
4 stalks celery
1 carrot, peeled
handful of fresh parsley
3/4 cup Basmati rice
4 eggs
1/4 cup fresh lemon juice
salt to taste
optional addition: small shredded pieces of chicken
Directions
Choose as fresh and pure ingredients as possible as the flavors are subtle and easily ruined by things such as the taste of broth from a can, or lemon juice from a bottle. I found organic boxed chicken broth worked exceptionally well.
Simmer chicken broth with onion, celery, carrot and parsley over a low flame for 1 hour. Broth may cook down a little, and that's okay. Discard all solids, and add the rice to the broth. Cook for 20 minutes or so, until the rice is tender. If the rice isn't thoroughly cooked, as I found out, you will later have trouble thickening and the flavor will suffer. Testing at this point is key.
Whisk the eggs in a separate bowl with half of the lemon juice. Scoop out some of the hot chicken broth and add it slowly to the egg mixture, whisking it in to avoid curdling the eggs. Add a few cups until the egg mixture is warmed. Then gradually whisk the egg mixture into the rice and broth. Add salt to taste, then balance with more lemon juice if you like - I usually end up adding all of the other half. Some people use more. Heat if it needs to thickened, but don't let it boil or it will separate. Soup should be smooth and creamy.
Add little cooked chicken pieces if you want more texture.
Serving Size: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user ADRIENNE502002.
Simmer chicken broth with onion, celery, carrot and parsley over a low flame for 1 hour. Broth may cook down a little, and that's okay. Discard all solids, and add the rice to the broth. Cook for 20 minutes or so, until the rice is tender. If the rice isn't thoroughly cooked, as I found out, you will later have trouble thickening and the flavor will suffer. Testing at this point is key.
Whisk the eggs in a separate bowl with half of the lemon juice. Scoop out some of the hot chicken broth and add it slowly to the egg mixture, whisking it in to avoid curdling the eggs. Add a few cups until the egg mixture is warmed. Then gradually whisk the egg mixture into the rice and broth. Add salt to taste, then balance with more lemon juice if you like - I usually end up adding all of the other half. Some people use more. Heat if it needs to thickened, but don't let it boil or it will separate. Soup should be smooth and creamy.
Add little cooked chicken pieces if you want more texture.
Serving Size: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user ADRIENNE502002.
Member Ratings For This Recipe
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