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Greek Avgolemono Soup Recipe
Mar 03, 2012 @ 11:20 AM
Posted by
Daily Value: 17%
Servings: 4
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 348Daily Value: 17%
Servings: 4
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 10g | 16% |
| Saturated | 3g | 15% |
| Trans | 0g | 0% |
| Carbs | 40g | 13% |
| Fiber | 2g | 6% |
| Sugars | 5g | 0% |
| Protein | 22g | 45% |
| Cholesterol | 130mg | 43% |
| Sodium | 811mg | 34% |
| Calcium | 81mg | 8% |
| Magnesium | 47mg | 12% |
| Potassium | 535mg | 15% |
| Iron | 3mg | 15% |
| Zinc | 2mg | 10% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 5mg | 9% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 25% |
| Niacin (B3) | 10mg | 49% |
| Vitamin B6 | 1mg | 27% |
| Folic Acid (B9) | 40µg | 10% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 19µg | 24% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Maryse Chevirere
This quick, easy version of Greek Avgolemono — lemon soup — is great when you're in the mood for chicken soup but are tired of the noodle standby. Try pairing this with a bright and citrusy pinot grigio and serve this either with some warm, crusty bread, or as a prelude to a veritable Greek feast.
INGREDIENTS
5 cups chicken broth, preferably homemade
2/3 cup long-grain rice
2 large eggs
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 large chicken breast, cut into small dice
Salt and pepper, to taste
2 tablespoons fresh Greek oregano or parsley, chopped, for garnish
DIRECTIONS
In a large stock pot, bring the chicken broth to a boil. Add the rice, cover, and cook for 10–15 minutes, or until grains are tender. Once the rice is cooked, remove from heat and set aside.
In a bowl, beat the eggs until thick, then whisk in lemon juice and zest. Gradually add in a 1/2 cup of the hot broth from the pot, whisking constantly, in order to temper the egg mixture. Add in another 1/2 cup of broth, whisking again, then repeat with another 1/2 cup.
Pour the mixture back into the stock pot with the chicken broth and reheat over low heat. Add in the diced chicken, and cook for 8 to 10 minutes, stirring constantly until the chicken is cooked through and the soup has thickened. Add salt and pepper to taste.
To serve, garnish with oregano or parsley
Cooking time: 30 to 40 minutes
Wine pairing recommendation: Try the soup with a glass of dry white like the 2009 Gaetano D'Aquino Pinot Grigio. This great-value light bodied Italian white has a nice, mellow acidity with notes of fresh-cut grass and green apple.
Recipe Details
Servings: 4
