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greek-avgolemono-chicken-soup-recipe

Greek Avgolemono Chicken Soup Recipe

A traditional Greek soup made with chicken, rice, lemon, and eggs.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Greek
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 whole chicken about 3-4 pounds
  • 8 cups water
  • 1 cup rice short grain
  • 3 large eggs
  • 2 lemons juiced
  • to taste salt
  • to taste black pepper

Instructions 

  1. 1. Place the chicken in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, until the chicken is cooked through.
  2. 2. Remove the chicken from the pot and set aside to cool. Strain the broth to remove any impurities.
  3. 3. Add the rice to the broth and cook for about 15 minutes, until tender.
  4. 4. In a bowl, whisk together the eggs and lemon juice until frothy.
  5. 5. Slowly add a ladle of hot broth to the egg mixture, whisking constantly to temper the eggs.
  6. 6. Gradually add the egg mixture back into the pot, stirring constantly. Heat gently until the soup thickens slightly, but do not boil.
  7. 7. Shred the chicken and add it back to the pot. Season with salt and pepper to taste.
  8. 8. Serve hot, garnished with extra lemon slices if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 600mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

Keywords

Avgolemono, Chicken Soup
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