GREEK LEMON RICE AND CHICKEN SOUP
Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make!
Provided by Tastefulventure
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- In 6 Qt Dutch Oven add EVOO and Onion.
- Saute over med/high heat 5-6 min until Onions are translucent and softened.
- Add Garlic and saute 1 minutes.
- Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
- Bring to boil over med/high heat, cover and turn heat down to med/low.
- Let simmer 20 minutes.
- Remove Chicken and shred.
- Add Chicken back to the pot.
- Add Rice.
- Cover and simmer 20 more minutes.
- Remove Bay Leaf.
- In a small bowl whisk together Eggs and Lemon Juice.
- Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
- Add in Dill Weed and stir.
- Let cook about 5 minutes before serving.
- Taste and add more Lemon juice if needed.
- Garnish with Lemon Slices and more fresh Dill Weed.
- Enjoy!
GREEK CHICKEN AND RICE SOUP (AVGOLEMONO)
Greek Chicken and Rice Soup (Avgolemono) is a traditional recipe with shredded chicken, long-grain rice, and an egg and lemon sauce made into an easy meal.
Provided by Sabrina Snyder
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.
- Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.
- Remove the chicken and shred with two forks before returning to the soup.
- Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and 1/2 cup of the drained cooked rice from the soup.
- Blend until smooth, about 1 minute, then pour into the soup and stir well.
Nutrition Facts : Calories 217 kcal, Carbohydrate 23 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 1024 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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.
GREEK CHICKEN AND RICE SOUP
This comforting soup is our version of Avgolemono, a traditional lemony Greek soup. Full of chicken and rice, this soup is filling enough to serve as a weeknight meal.
Categories Soups and Stews
Yield Serves 5.
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery; sauté until vegetables are softened, about 4 - 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute. Add chicken and water; stir to combine. Bring to a boil.
- Reduce heat and simmer, uncovered, stirring occasionally, until chicken is tender and cooked through, about 20 - 30 minutes. Remove from heat.
- Using a slotted spoon, transfer chicken to a cutting board; reserve mixture in Dutch oven. When cool enough to handle, use two forks to shred chicken; set aside.
- Return Dutch oven to medium heat. Add rice and lemon juice; stir to combine. Bring to a boil.
- Reduce heat and simmer, covered, stirring occasionally, until rice is tender, about 25 minutes. Add shredded chicken, parsley, lemon peel, salt and pepper; cook, stirring, until combined and chicken is heated through. As the rice absorbs liquid, this soup is best served immediately.
Nutrition Facts : Calories 338 calories, 12.4 g fat, 19.3 g protein, 36.1 g carbohydrate, 2.1 g fibre, 776 mg sodium
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
GREEK CHICKEN & RICE
A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.
Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.
GREEK EGG LEMON CHICKEN RICE SOUP
This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.
Provided by Shawn C
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
- Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
- Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
- Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.
GREEK AVGOLEMONO CHICKEN SOUP
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Provided by dimitra
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
- When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
- Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
- You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g
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
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.
GREEK CHICKEN & RICE SOUP WITH EGG & LEMON (AVGOLEMONO) RECIPE - (3.9/5)
Provided by LRay
Number Of Ingredients 10
Steps:
- If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.
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