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Lyn's Famous Avgolemeno Soup Recipe

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This recipe for Lyn's Famous Avgolemeno Soup is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
3 -33 oz. cartons Chicken broth
1 - cup long grain brown rice
2 - full chicken breasts (poached and shredded)
3 - cups milk
3 - Lg egg yolks
3 - heaping Tbsp corn starch
4-8 - Tbsp butter
1 - cup finely chopped parsley
1/2-1 - cup fresh lemon juice
Kosher salt and black pepper - to taste
Directions:
Directions:
In large soup pot combine chicken stock and rice, bring to a boil, cover, reduce heat and simmer for 45 min (until rice is tender).
In a separate pot poach chicken breasts (I use water, white wine, bay leaf, squeezed lemon half, salt and pepper BUT just water is fine). Simmer for 20 minutes (until just cooked), shred and set aside.
When rice is cooked add the shredded chicken to the rice and broth, salt and pepper.
In a separate container (pitcher) whisk together milk, egg yolks and corn starch. When well combined, stir into hot soup mixture and heat to thicken. Add butter (per your taste), chopped parsley and lemon juice (start with 1/2 cup and taste. I use a full cup!). Stir well, taste, adjust seasoning and serve!
Serve with plenty of crusty sour dough bread (for dipping) and a simple rustic salad!!! Enjoy ;-)

 

 

 

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