Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemony chicken and rice soup(avgolemono). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Get Free UK Delivery on Eligible Orders! Also Used To Flavour Fish, Chicken, Dressings & Sorbets. Buy Whole Foods Online Stock A Huge Range of Loose Teas, Herbal Remedies & Health Foods It'll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. Avgolemono soup is a simple, gluten-free Greek soup of lemon, egg, chicken and rice.
Lemony chicken and rice soup(Avgolemono) is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Lemony chicken and rice soup(Avgolemono) is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have lemony chicken and rice soup(avgolemono) using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lemony chicken and rice soup(Avgolemono):
- Prepare 1 kg Chicken
- Make ready 1 medium Carrot cut into large piece
- Make ready 1 medium small leak white pale part only
- Get 1 small Onion
- Take 1/2 tsp Kosher Salt to taste or according to taste
- Get 1 Egg
- Take 2 1/2 tsp fresh Lemon juice
- Take 1/4 cup Rice
- Prepare 1/2 tsp Freshly ground black Pepper
- Prepare 1/2 tsp Red Chilli flakes (optional)
- Get As required Olive oil for serving
Hearty, simple and extra comforting, this Greek lemon chicken soup is with no doubt the perfect dish for a cold winter's day! 'Kotosoupa Avgolemono' is classic delicacy made basically with chicken, which is boiled until tender, rice and finished of with a delicious egg-lemon sauce. This delicious Greek lemon rice soup, called avgolemono (or αυγολέμονο in Greek), is a traditional Greek "soupa" that can be served as an appetizer, a main meal, or as a side to a sandwich. The traditional avgolemono soup is prepared with a whole chicken and chicken broth made from scratch or a leftover chicken cut on bites sized pieces. But I usually switch the chicken and load the soup with veggies and vegetable broth.
Steps to make Lemony chicken and rice soup(Avgolemono):
- Bring chicken,carrot,leeks,onion and 4 quarts water to in large pot,cook until chicken is cooked.
- Transfer chicken in plate discard carrot,onion,leek and chicken to cool
- Continue to cook broth over medium high heat until reduced to about 2 quarts about 15-10 mins, season with salt.
- Shred meat from chicken.
- Whisk egg and lemon juice in bowl until foamy and no streaks remain,whisking continuously.add 1/4 cup hot chicken broth,a couple teaspoon at a time at first(do not pour too much hot broth to quickly or you will end up with scrambled egg).
- Then increasing to a steady stream until fully incorporated,meanwhile reduced heat to medium and add rice in to broth,stirring it otherwise rice stick to bottom,cook 5 min,add shred chicken in it
- And continue to cook till rice is cook it take about 2-3 min.continue stirring,slowly drizzle tempered egg mixture a couple teaspoon a time at first then increasing to steady stream until fully incorporated.
- Reduced heat to medium low and cook until soup is slightly thickened and velvety looking
- About 5 mins remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil.
The traditional avgolemono soup is prepared with a whole chicken and chicken broth made from scratch or a leftover chicken cut on bites sized pieces. But I usually switch the chicken and load the soup with veggies and vegetable broth. It's super simple and light, and it's especially good if you want to make something quick for dinner. This Avgolemono Soup (aka Greek Lemon Chicken Soup) was light enough for warm weather and full of lemony goodness. The addition of egg and arborio rice added creaminess without heaviness.
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