Greek Lemon Chicken Rice Soup Recipe 445

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

Greek Lemon Chicken Soup aka Avgolemono image

Steps:

In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

Ingredients

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

GREEK LEMON CHICKEN SOUP

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

Greek Lemon Chicken Soup image

Steps:

In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

Ingredients

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

GREEK EGG LEMON CHICKEN RICE SOUP

This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.

Provided by Shawn C

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Greek Egg Lemon Chicken Rice Soup image

Steps:

Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

Ingredients

1 (4 lb) package chicken wings
9 cups water
1 cup rice
2 eggs
2 lemons, juice of

More about "greek lemon chicken rice soup recipe 445"

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

Web Dec 05, 2013 Shred the meat into bite sized chunks. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a …
From mygreekdish.com
4.7/5 (511)
Total Time 1 hr 40 mins
Category Soups
Calories 277 per serving

To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.

Greek Lemon Chicken Rice Soup Recipe 445

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

GREEK LEMON CHICKEN SOUP

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

GREEK EGG LEMON CHICKEN RICE SOUP

This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.

More about "greek lemon chicken rice soup recipe 445"

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