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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) is from The Whitehead Family Classics Cookbook - Revised, 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:  
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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