Avgolemono souo( Greek lemon chicken rice soup) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium onion,diced...
2 T organic extra virgin olive oil...
1 32 oz. organic chicken stock...
5 cups of water...
1 Cup arborio rice, uncooked...
2 eggs, room temperature...
1 rotisserie chicken, about 3 1/2 to 4 pounds....if using a Publix chicken, you need to be sure you use about 2 chickens, if using Costco chicken, use only 1 chicken, remove all skin and bones...
Juice of 2 lemons, I use Meyers lemons and be sure they are room temperature and separate seeds from juice...
Myers lemons give you much more juice, you may only need to use 1 lemon, spoon taste broth after adding chicken at end of cooking process.
Dash of white pepper, dash is 1/8 t, no more....
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Directions: |
Directions:Heat a Dutch oven over medium-high heat...
Sauté onion in olive oil, I use organic, it gives off very nice aroma and I believe it taste better...
Once onion is soft, add chicken stock and water, bring to a boil...
Add the rice and cook about 20 minutes, rice should be fully cooked and the grains have expanded...
Crack eggs and put in a large heatproof mixing container, whisk the eggs, ladle 1 cup of hot chicken stock into the eggs, whisk this quickly to combine, do not let the eggs become scrambled, whisk quickly!
Then add the hot broth and egg mixture back into the soup in the Dutch oven, stir well and add the diced chicken, lemon juice and white pepper, stir to incorporate....at this point spoon taste the broth, if you like the lemon flavor good, if you feel it needs more lemon, add your remaining lemon juice, stir...
Heat through and then ladle into bowls...
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I cut up parsley leaves, very fine and add to the broth after ladling into the bowls...
Enjoy with crusty bread, a Greek salad or a green salad and red wine or cold beer...
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