Greekegglemonsoupforthemicrowave Recipes

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GREEK AVGOLEMONO CHICKEN SOUP



Greek Avgolemono Chicken Soup image

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

1 (3 pound) whole chicken
½ cup uncooked white rice
salt and freshly ground black pepper to taste
3 egg, beaten
2 lemons, juiced

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

AVGOLEMONO -- EGG-LEMON SOUP (GREECE)



Avgolemono -- Egg-Lemon Soup (Greece) image

Make and share this Avgolemono -- Egg-Lemon Soup (Greece) recipe from Food.com.

Provided by Sydney Mike

Categories     Lemon

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

5 cups vegetable stock
1/2 cup long-grain rice (or orzo)
1 carrot, thinly sliced
1 celery rib, minced
1 dash salt, to taste
1 dash pepper, to taste
1 cup tomatoes, seeded, chopped (optional)
2 eggs
1 teaspoon lemon zest, minced
3 tablespoons fresh lemon juice (more or less)

Steps:

  • Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
  • Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
  • Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
  • In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
  • Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
  • Taste & add salt, pepper or lemon juice as necessary, before serving.

Nutrition Facts : Calories 131.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 93.6, Carbohydrate 21.5, Fiber 1, Sugar 1.4, Protein 5.1

GREEK EGG-LEMON SOUP FOR THE MICROWAVE



Greek Egg-Lemon Soup for the Microwave image

Make and share this Greek Egg-Lemon Soup for the Microwave recipe from Food.com.

Provided by JackieOhNo

Categories     Lemon

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups de-fatted chicken broth
1/2 cup long-grain rice, well rinsed, drained
2 large egg yolks
1 lemon, juice of
salt & freshly ground black pepper
2 tablespoons minced of fresh mint
lemon slice

Steps:

  • Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
  • Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
  • Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.

Nutrition Facts : Calories 124.8, Fat 2.8, SaturatedFat 0.9, Cholesterol 92.2, Sodium 934.6, Carbohydrate 20.2, Fiber 0.5, Sugar 0.7, Protein 4.4

AVGOLEMONO (GREEK LEMON CHICKEN SOUP)



Avgolemono (Greek Lemon Chicken Soup) image

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon.

Provided by Lynn Livanos Athan

Categories     Entree     Appetizer     Dinner     Lunch     Soup

Time 2h15m

Yield 8

Number Of Ingredients 13

1 whole chicken (about 3 1/2 lbs., with excess fat, trimmed and breast skin removed)
12 cups water
2 carrots (cut in half)
2 celery stalks (cut in half)
1 large onion (peeled and cut in half)
2 bay leaves
5 whole black peppercorns
2 teaspoons salt (plus more for seasoning, to taste)
1/2 cup orzo pasta (or rice)
3 eggs (room temperature)
1 teaspoon fresh lemon zest
2 lemons (strained juice)
Optional: black pepper (freshly ground, to taste)

Steps:

  • Gather the ingredients.
  • Add the chicken, water, carrots, celery, onion, bay leaves , peppercorns, and salt to a large stockpot . Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for about 1 to 1 1/2 hours.
  • Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.
  • Add the orzo and cook until al dente, according to package directions.
  • While the pasta is cooking, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until nice and frothy.
  • Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
  • When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a large measuring cup.
  • Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
  • Continuously stir the egg-lemon mixture back into the pot over very low heat until the mixture is heated through, 5 to 10 minutes. Be careful not to boil the soup once the eggs have been added. Adjust the seasoning with salt and pepper.
  • Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. Garnish with dill and serve.

Nutrition Facts : Calories 573 kcal, Carbohydrate 15 g, Cholesterol 244 mg, Fiber 2 g, Protein 59 g, SaturatedFat 8 g, Sodium 749 mg, Sugar 2 g, Fat 29 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

GREEK LEMON POTATOES



Greek Lemon Potatoes image

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Provided by Diana Moutsopoulos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

6 large yellow potatoes, peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes in a single layer in a large baking dish or roasting pan.
  • Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  • Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g

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