GREEK AVGOLEMONO CHICKEN SOUP RECIPE | ALLRECIPES
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Provided by dimitra
Categories Chicken and Rice Soup
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
- Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
- Transfer the chicken to a large bowl and set aside to cool.
- Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
- While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
- When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
- Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Nutrition Facts : Calories 321 calories, CarbohydrateContent 16.4 g, CholesterolContent 154.5 mg, FatContent 17.4 g, FiberContent 1.9 g, ProteinContent 25.6 g, SaturatedFatContent 4.8 g, SodiumContent 93.7 mg, SugarContent 0.2 g
FAST CHICKEN SOUP BASE RECIPE | ALLRECIPES
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
Provided by Ben S.
Categories Chicken Soup
Yield 3 1/2 quarts
Number Of Ingredients 8
Steps:
- Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
- Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
- Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)
Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 5.8 g, CholesterolContent 91.2 mg, FatContent 21.3 g, FiberContent 1.4 g, ProteinContent 29.5 g, SaturatedFatContent 5.3 g, SodiumContent 118 mg, SugarContent 2.7 g
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