Greek Lemon Soup With Brown Rice Recipes

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

LEMON CHICKEN & RICE SOUP

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Lemon Chicken & Rice Soup image

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

Ingredients

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

GREEK LEMON-RICE SOUP

Make and share this Greek Lemon-Rice Soup recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Greek Lemon-Rice Soup image

Steps:

Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup.
Stir in parsley; season to taste with salt and white pepper.
Pour soup into bowls.

Nutrition Facts : Calories 67.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.6, Carbohydrate 11.3, Fiber 0.3, Sugar 0.5, Protein 2.6

Ingredients

3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4-1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley
salt
white pepper, to taste