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"Those who forget the pasta are condemned to reheat it."--Unknown

Avgolemono Chicken Soup With Rice (Greek Lemon Chicken Soup) Recipe

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This recipe for Avgolemono Chicken Soup With Rice (Greek Lemon Chicken Soup), by , is from The Whitehead Father and Son Cookbook, 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!

Contributor:  
Contributor:  
Jerry Whitehead

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. Olive Oil
1 medium leek,white and pale green part, chopped
1 large celery stalk, split and then sliced crosswise
1 lb boneless chicken
6 cups low sodium chicken broth
1 cup risotto,orzo, or long grain white rice
1/3 cup fresh dill, chopped
1 large egg
1 lemon, guartered and squeezed, reserve juice
1 lemon, quartered
1 avacado, sliced for garnish
Salt & Pepper

Directions:
Directions:
Heat oil in a large pot over medium heat. Add leek and celery and cook for about 6 minutes or until soft. Add the chicken and broth. Season with salt and pepper to taste. Bring to a boil, cover and reduce heat, and simmer for about 25 minutes or until chicken is cooked through. Transfer chicken to a plate and cool, then shred. Return broth to a boil and add rice,orzo, or risotto and simmer for about 15 minutes. Beat the egg in a small bowl and slowly add about 1/2 cup hot broth while stirring constantly and then add to pot with broth. Stir in chicken, dill, and reserved lemon juice and heat for about 5 minutes more. Put in bowls, top with sliced avacado with quartered lemon on the side for additional lemon flavor.

Number Of Servings:
Number Of Servings:
4-6 bowls
Preparation Time:
Preparation Time:
15 minutes prep, 1 hour total time
Personal Notes:
Personal Notes:
This is a wonderfull soup ! If you try it once it will become a regular item in your house.

 

 

 

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