AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Steps:
- Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
- Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
- When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
- Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
- Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
EGG LEMON SOUP
Steps:
- Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
- Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
- Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Found this on FoodTV site and am posting it for ZWT6. This is by Cat Cora and sounds delicious!! You might want to start out by using 2/3 of the stated amount of lemon juice and then if it isn't lemony enough, add the other 1/3 per reviewers comments.
Provided by diner524
Categories Chicken
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
- In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
- When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
- Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 984.8, Fat 60.8, SaturatedFat 16.5, Cholesterol 348.4, Sodium 2047.2, Carbohydrate 36, Fiber 2.4, Sugar 3.5, Protein 69.6
CHICKEN SOUP WITH EGG-LEMON SAUCE
Make and share this Chicken Soup with Egg-Lemon Sauce recipe from Food.com.
Provided by mielhollinger
Categories One Dish Meal
Time 7h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken and cover parts in a large pot and add water to cover.
- Bring to a boil, skim off the foam and reduce the heat to low.
- Add the onion, carrots, bay leaves, salt, and peppercorns.
- Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones.
- Transfer the chicken quarters to a large plate.
- Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate.
- Refrigerate the remaining chicken for another use.
- Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top.
- Remove and discard most of the fat.
- In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft.
- Add 1/2 cup of the dill and saute for 2 minutes more.
- Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
- In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water.
- Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs.
- Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling.
- Add the chicken and the remaining 1/2 cup dill.
- Taste and adjust the seasonings with lemon juice,salt, and/or pepper.
- Simmer for 2 to 3 minutes more; do not boil.
- Serve hot.
Nutrition Facts : Calories 818.4, Fat 51.9, SaturatedFat 14.2, Cholesterol 289, Sodium 2579.4, Carbohydrate 23.5, Fiber 1.7, Sugar 2.6, Protein 60.6
CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)
This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.
Provided by evelynathens
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- Cover pan and let simmer for 45 minutes.
- Remove chicken and parsley, discard parsley.
- Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- Set aside.
- Add rice, carrot and celery to broth and cook for 20 minutes.
- Add lemon juice to the soup.
- Stir.
- Turn off heat.
- Beat the eggs and cornstarch in a small bowl.
- While whisking, slowly dribble in hot chicken stock- never stop whisking.
- Do this until you have used up a couple of ladlefuls of stock.
- This tempers the eggs so they do not curdle.
- Slowly add egg to the hot soup and give a good stir.
- Add chicken and serve, sprinkled with a bit of pepper (if desired).
- Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).
Nutrition Facts : Calories 572.8, Fat 35.9, SaturatedFat 10.3, Cholesterol 232.1, Sodium 595.1, Carbohydrate 14.1, Fiber 1, Sugar 1.9, Protein 45.4
More about "chicken soup with egg lemon sauce recipes"
AVGOLEMONO (GREEK CHICKEN SOUP WITH LEMON + EGG)
From bowlofdelicious.com
4.9/5 (26)Total Time 45 minsCategory SoupCalories 282 per serving
- Add the remaining 6 cups chicken broth to the soup, stir, bring to a boil, and simmer until rice is cooked. Add chicken meat.
TRADITIONAL CHICKEN SOUP WITH EGG-LEMON …
From 30daysofgreekfood.com
Estimated Reading Time 7 mins
LEMON CHICKEN-AND-EGG SOUP - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 4 hrs 45 minsServings 8Calories 232 per serving
GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA …
From mygreekdish.com
BEST EASY GREEK LEMON CHICKEN SOUP | THE CLEAN EATING …
From thecleaneatingcouple.com
GREEK CHICKEN AND RICE SOUP (AVGOLEMONO) RECIPE - DINNER, THEN …
From dinnerthendessert.com
AVGOLEMONO SOUP (GREEK LEMON-EGG CHICKEN SOUP) RECIPE
From seriouseats.com
CREAMY LEMON CHICKEN AVGOLEMONO SOUP (EGG-FREE) - FOOD BY …
From foodbymars.com
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE RECIPE | CAT …
From foodnetwork.cel30.sni.foodnetwork.com
RECIPES: 3 DELICIOUS DISHES YOU CAN MAKE WITH STORE-BOUGHT, …
From ocregister.com
GREEK EGG AND LEMON SOUP RECIPE (WITH SHREDDED …
From thekitchn.com
TOMATO EGG DROP SOUP RECIPE - AUSTRALIAN EGGS
From australianeggs.org.au
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE : RECIPES : …
From cookingchanneltv.com
20 TOP-RATED CHICKEN SOUP RECIPES
From allrecipes.com
EASY CHICKEN PAPRIKASH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LEMON CHICKEN SOUP (AVGOLEMONO) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN THIGH RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION - FOOD …
From foodandwine.com
AVGOLEMONO (GREEK LEMON CHICKEN SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY LEFTOVER CHICKEN RECIPES FOR DINNER IN A RUSH - REAL SIMPLE
From realsimple.com
LEMON CHICKEN SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
40+ EASY HOMEMADE CHICKEN SOUP RECIPES - DELISH
From delish.com
GREEK EGG LEMON CHICKEN SOUP WITH RICE RECIPE - SWEET GREEK …
From mysweetgreek.com
SALMOREJO RECIPE (COLD TOMATO SOUP) | THE MEDITERRANEAN DISH
From themediterraneandish.com
THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE
From mygreekdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love