Avgolemono Soup — Egg-Lemon Soup with Chicken
1 1/2 pound, cubed
Chicken Thighs
2 quarts
Chicken Broth
5
Eggs
1/2 cup
Lemon Juice
1 1/2 pound, cubed
Chicken Thighs
2 quarts
Chicken Broth
5
Eggs
1/2 cup
Lemon Juice
2 teaspoons
Kosher Salt
2 teaspoons
Black Pepper
1/2 cup
Rice
1 tablespoon
Flour
Opa! The Healthy Greek Cookbook
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Season chicken with 1 teaspoon each salt and pepper.Season chicken with 1 teaspoon each salt and pepper.
1
Over medium high heat in a pot, brown chicken in olive oil for 5 to 10 minutes.Over medium high heat in a pot, brown chicken in olive oil for 5 to 10 minutes.
2
Stir in rice and chicken broth.Stir in rice and chicken broth.
3
Let simmer for 20 minutes.Let simmer for 20 minutes.
4
Blend eggs in a blender until they are frothy.Blend eggs in a blender until they are frothy.
5
Add in lemon juice and flour.Add in lemon juice and flour.
6
Temper the egg mixture by slowly adding 1 cup of the hot broth to the blender.Temper the egg mixture by slowly adding 1 cup of the hot broth to the blender.
7
Take soup off heat and slowly fold the egg-lemon sauce into the soup. Adjust seasonings and serve.Take soup off heat and slowly fold the egg-lemon sauce into the soup. Adjust seasonings and serve.
8
Plate and serve. Add additional lemon to taste.Plate and serve. Add additional lemon to taste.
9
Thanks!!