Greek Style Chicken Lemon Rice Soup Aka Avgolemono Recipes

GREEK-STYLE CHICKEN LEMON RICE SOUP AKA AVGOLEMONO

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 7

Greek-Style Chicken Lemon Rice Soup aka Avgolemono image

Steps:

Bring the chicken stock to a boil in a large stockpot over high heat. 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 the chicken to a bowl. Once cooled, shred the chicken and reserve.
Add the rice to the pot with the chicken stock and cook until al dente, about 8 minutes.
Whisk the egg whites to soft peaks in a large bowl. Whisk together the egg yolks and most of the lemon juice in a medium bowl, reserving some juice 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, stirring constantly and adding the hot liquid slowly. Add the lemon zest and shredded chicken with any reserved juices to the soup and, very slowly, add the warm whipped egg/lemon mixture. Whisk to incorporate the egg mixture and prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking occasionally, until the soup thickens, about 10 minutes more.
Season with salt and plenty of freshly cracked black pepper and add the remaining lemon juice if necessary. Add most of the parsley. Garnish individual bowls with the remaining parsley.

Ingredients

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup medium-grain white rice
3 large eggs, separated
Zest of 1 lemon plus 1 cup lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

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From mygreekdish.com
4.7/5 (503)
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 Style Chicken Lemon Rice Soup Aka Avgolemono Recipes

GREEK-STYLE CHICKEN LEMON RICE SOUP AKA AVGOLEMONO

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