CHICKEN LEMON SOUP AVGOLEMONO

CHICKEN LEMON SOUP AVGOLEMONO

 

CHICKEN LEMON SOUP AVGOLEMONO

This recipe gives your regular chicken rice soup a uniquely yummy twist! All the members of my family are huge fans of Mediterranean cuisine and we enjoy dining on these type of dishes whenever we can.
This is also one of the dishes, aside from grilled octopus that I strongly recommend trying if you travel to Greece. Having a glass of chilled white wine with this delicious soup, followed by grilled seafood overlooking majestic sea views... It just doesn't get better than that.
I don't know how many of you like ordering a bowl of soup when going out but since my kids eat soup pretty frequently, NOT ordering soup is something they actually look forward to when eating out. But because they like chicken rice soup and like the refreshing taste of lemons, it didn't take long to convince them to try something they've never tasted before- chicken rice LEMON soup. And oh boy, were they glad they did! This soup is so refreshing, yummy and satisfying, the kids are now asking for it almost every week! And it literally only takes as long as the time it takes to cook the rice plus a couple of more minutes. Hint- if you cook rice ahead of time, it takes even less time, all it requires is some dinner/ lunch planning ahead of time.
I don't buy packaged broth or stock from the store, and prefer the old fashioned way of boiling chicken to cook the meat and the stock for the soup recipes.
I prefer not to fry onions prior to adding them to soup and then boiling with other ingredients. Instead I like to broil them to give a hint of charred and smoky flavor. If sautéing them is something you'd like to do then by all means go ahead. I prefer then separating the onions with a fork in a plate after cooking. I came up with this onion cooking method, since my mom in particular can not stand boiled pieces of onion in soups or any other dish, and the bigger the pieces the easier it is to remove from the dish once all of the flavors are blended together and the actual pieces of onion no longer needed. I have since learned that many other people are also not big fans of texture and look of boiled onions. Who knew that can be a thing, right?
Next time you go out to eat, I encourage you to look at the restaurant soups section, You might find something surprising you and the family will absolutely love! Soups are also often healthy, filling, easy to digest, with complex flavor and nutrient dense, a win by all measures.
Bon appetite!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine Greek
Servings 6 people
Calories 465 kcal

Equipment

  • Soup Pot

Ingredients
  

  • 3 cups chicken meat shredded
  • 12 cups chicken stock
  • 1 onion medium, peeled and quartered
  • 2 carrots peeled and chopped
  • 2 celery chopped
  • 1/2 cup lemon juice freshly-squeezed
  • 3-4 eggs
  • 4-5 garlic cloves minced
  • 1/4 cup dill chopped
  • 1/4 cup parsley chopped
  • 1 cup rice
  • 1 bay leaf
  • salt to taste
  • pepper to taste

Instructions
 

  • In a medium pot, bring chicken broth to a boil, turn down the heat to medium low. While the broth is boiling, add the rice to a mesh colander and wash under cold running water. Add rice to the pot and season with salt and pepper.
  • Add onion quarters to a baking sheet and broil in the oven on top rack for 3-5 minutes until soft and some charred spots are visible on top of the onion. You can also chop the onion and fry it in the frying pan with a tablespoon of olive or avocado oil until soft and golden.
  • When rice is almost cooked ( in about 10-12 minutes), add chopped carrots, celery and broiled/ sauteed onion and bay leaf. Add cooked and shredded chicken meat, season with salt and pepper to taste and cook for 5 more minutes.
  • While the rice is cooking- in a medium bowl, combine minced or chopped garlic, lemon juice and whisk together with the eggs. While whisking constantly, add 2 ladles of hot soup broth (this prevents eggs from cooking while raising temperature of the mixture).
  • Carefully pour the egg-lemon-garlic mixture into the soup, stir and immediately remove the pot from the heat.
  • Garnish with parsley and dill.
  • Serve hot and enjoy!

Notes

Nutrition

Serving: 1servingCalories: 465kcalCarbohydrates: 48gProtein: 28gFat: 17gSaturated Fat: 5gTrans Fat: 1gCholesterol: 139mgSodium: 787mgPotassium: 860mgFiber: 2gSugar: 10gVitamin A: 4034IUVitamin C: 18mgCalcium: 70mgIron: 3mg
Tried this recipe?Don't forget to Like and Share!
5 1 vote
Article Rating

Related Posts

CREAM OF MUSHROOMS SOUP

CREAM OF MUSHROOMS SOUP

Make this soup with portobello or shiitake mushrooms or go crazy and mix a whole bunch of different mushrooms. Yum!

GREEN SPLIT PEA SOUP

GREEN SPLIT PEA SOUP

This is a very hearty, soul and body satisfying meal.  It scream comfort food to me.



Leave a comment

0 Comments
Inline Feedbacks
View all comments

Facebook
Instagram
Twitter
Youtube
Pinterest
0
Would love your thoughts, please comment.x
()
x