How To Make Chicken Avgolemono Soup
Tangy lemon, tender rice, and boneless chicken are simmered with rice in a rich broth, to yield this Greek avgolemono soup!
Serves:
Ingredients
- 6cupschicken broth,low sodium
- 2cupwater
- 1½tspsalt
- 1lbchicken breasts,boneless
- ½cuplong grain rice
- 3eggs
- 3tbsplemon juice
- ½cupfrozen peas
Instructions
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In a large pot, bring the broth, water and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer for about 10 minutes until they are just done.
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Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
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Stir the rice into the simmering broth. Increase the heat and boil for about 10 minutes, until the rice is almost tender. Reduce the heat to the lowest possible temperature.
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In a medium glass or stainless-steel bowl, beat the eggs, lemon juice and the remaining ½ teaspoon of salt until frothy. Remove about 1 cup of the hot broth from the pot.
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Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir for about 3 minutes, until the soup begins to thicken. Do not let the soup come to a simmer, or it may curdle.
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Return the chicken to the pot and stir in the peas.
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Serve and enjoy!
Nutrition
- Calories: 470.58kcal
- Fat: 18.12g
- Saturated Fat: 5.24g
- Trans Fat: 0.13g
- Monounsaturated Fat: 7.66g
- Polyunsaturated Fat: 3.68g
- Carbohydrates: 34.50g
- Fiber: 1.09g
- Sugar: 6.96g
- Protein: 39.33g
- Cholesterol: 203.34mg
- Sodium: 1528.19mg
- Calcium: 56.28mg
- Potassium: 736.16mg
- Iron: 2.62mg
- Vitamin A: 99.67µg
- Vitamin C: 8.16mg
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