Lemon Chicken and Rice Soup. This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon. Similar to Chicken Noodle Soup, this Chicken Lemon Rice Soup is a cozy and comforting recipe full of hearty vegetables, chicken and a homemade lemony broth! The best kind of comfort in a bowl!
Remove from heat and season with salt. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup. You can cook Lemon Chicken and Rice Soup using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon Chicken and Rice Soup
- It's 1 of chopped chicken breast.
- It's 1 of lemon (to garnish).
- Prepare 1 cup of lemon juice.
- You need of salt, parsley,pepper.
- Prepare 2 cup of white long grain (washed and drained).
- You need 6 of eggs.
- Prepare 12 cup of chicken stock.
I know this yummy soup has been around for a very long time, but my first time trying this was last year when I visited San Francisco. We came across a lovely Greek restaurant in the Haight-Ashbury neighborhood where I tried a Greek Lemon Rice and Chicken Soup. Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit!
Lemon Chicken and Rice Soup instructions
- Place chicken and stock in 10-quart pot and boil until chicken is tender and throughly cooked..
- Bring broth to a simmer and add rice, lemon juice, dry parsley, salt and pepper to taste. Cook until rice is almost done yet still firm in the middle. (al-dente).
- Beat eggs and then add 1/2 cup of broth to beaten eggs and continue wisking briskly until 2 cups of broth have been added in total, then add to stock pot..
- Simmer, but do not boil, for 5 or more minutes or until soup has thickened to preferance. (Mixture will thicken even more when cooled).
- Ladle desired amount into bowl and garnish with lemon slice and dill to taste..
- ENJOY! Yield: About 10 cups.
Repeat with remaining oil and chicken. Add green onions just before serving. Garnish with remaining lemon zest and serve. I took my Mom's chicken lemon rice soup recipe and added a little carrot, celery and onion for more flavor and texture. Her recipe also says one VERY large can of chicken broth, two handfuls of long grain rice… umm what?
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