Avgolemono Lemon Chicken Soup

November 16, 2019
A light and bright Greek vogue lemon soup with rice that's thickened with eggs.

I can’t believe that we tend to simply had snow a couple of days agone once we square measure well into April! Well, meaning that it’s time for a few soup and a bright, probing for spring, soup, Associate in Nursing avgolemono soup! Avgolemono soup could be a Greek vogue lemon soup with rice that's thickened with eggs.

Avgolemono Lemon Chicken Soup
Avgolemono Lemon Chicken Soup

The direction couldn't be easier wherever you just about simply cook the rice in an exceedingly bunch of broth before adding the chicken and lemon in conjunction with the egg material. The egg is extra once tempering it initial by slowly whisking some hot broth into the eggs so whisking the mixture into the soup.

The eggs square measure extra this manner in order that they are doing not ‘cook’, flip white and stringy, like Associate in Nursing egg drop soup, once extra to the broth. Given however straightforward this soup is, i prefer to use quality ingredients as well as a tasty homespun broth or chicken broth however store bought conjointly works. Here’s hoping for a few hotter spring weather and till it arrives i will be able to be enjoying a number of this avgolemono Greek vogue lemon chicken soup!

Avgolemono Lemon Chicken Soup

INGREDIENTS:

  • 1 tablespoon oil
  • 1 onion, diced
  • 6 cups chicken broth or chicken stock
  • 1/2 cup arborio rice
  • 3 eggs, lightly beaten
  • 2 cups cooked chicken
  • 2 lemons, juice and zest
  • 2 tablespoons white miso paste (optional)
  • salt to taste

INSTRUCTIONS:

  1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
  2. Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
  3. Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
  4. Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.
  5. Remove from the heat, mix 1/4 cup of the hot broth with the miso paste and then mix the mixture back into the soup before seasoning with salt.

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