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Monday, March 3, 2014

Avgolemono - Greek lemon chicken soup recipe -- This is the food I eat!

I have always liked Avgolemono -- Greek lemon chicken rice soup -- with a Greek pita wrap and/or a Greek salad for dinner.
Avgolemono -- Greek Lemon Chicken Rice Soup

I've found this soup is actually not too bad just warmed up a little. And it definitely tastes better the second day. The flavors have overnight to meld together. These days I'm skipping out on the rice, but I am going to make some of this over the weekend and enjoy my portion without it.

Avgolemono - Greek lemon chicken  rice soup

Ingredients for Avgolemono:
  • 8 cups chicken stock or broth (canned or homemade)
  • 1 cup uncooked long-grain white or brown rice
  • 2 to 2½ cups cooked chicken, skinned, boned and coarsely chopped or shredded
  • 2 large eggs, separated
  • ¼ cup lemon juice
  • 2 Tbsp. finely chopped parsley
  • Salt and pepper to taste

How to make Avgolemono:
  • Bring chicken broth to a boil in a large saucepan over medium-high heat. Stir in rice, lower heat and simmer gently for 20 minutes. Add chicken and simmer or 5 minutes longer.
  • Meanwhile, whisk egg whites in a small bowl until they are frothy. Stir in yolks and lemon juice and whisk to combine.
  • Remove 1 cup of broth from soup. Slowly whisk it into egg mixture. Add another cup of broth in the same manner. Remove soup from heat and pour egg mixture into it. Season with salt and pepper to taste. Sprinkle with parsley and serve hot. Yield: 6 to 8 servings.




Photo courtesy of Rachael Monaco's kitchen on Avgolemono soup day

Until next time! CHEERS!
Rachael Monaco

©Rachael Monaco All Rights Reserved. No part of this article may be reproduced without prior permissions from the author. Partial reposting is permitted with a link back to the original article.