Dilly Avgolemono Soup with Spinach
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Dilly Avgolemono Soup with Spinach calories by ingredient
Introduction
Fast, simple comfort food. Fast, simple comfort food.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 eggs
4 oz cooked chicken (I used half a cornish game hen cooked this way: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2309438)
1 tsp dill
1/2 tsp salt
1/4 tsp garlic powder
Tips
If the soup gets too hot after you add the egg and it curdles, blender it before you add the chicken. Return soup to pot after blending, reheat and continue with recipe.
Directions
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