Greek Chicken Avgolemono Soup
January 22, 2014
Categories: Chicken, Eggs, Lemon, Greek, Christmas, Easter, Sunday Dinner, Boneless Pieces, Chicken Dinner, more
"This creamy chicken soup is a traditional Greek soup although the original recipe would not have had carrots included. It takes a while to make but it`s well worth it!"
- Serving Size: 1 (423.7 g)
- Calories 291
- Total Fat - 11.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 169.2 mg
- Sodium - 110.5 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 0.9 g
- Sugars - 1.3 g
- Protein - 21.2 g
- Calcium - 43.8 mg
- Iron - 2.2 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.2 mg
Step by Step Method
In a large soup pot heat the olive oil over medium-low heat. Add onion and garlic, saute until soft (about 3 minutes)
Add whole chicken thighs and saute for a few minutes, browning well on both sides.
Add water and bring to a boil for 30 minutes.
Remove chicken thighs and set aside.
Add celery and carrots to soup and boil for another 20-25 minutes or until just tender but still slightly firm.
When chicken is cool enough to handle, cut into small pieces.
Add chicken pieces and rice and boil for 10 to 12 minutes (15 minutes maximum). After rice has been cooking for about 5 minutes, mix flour with a little cold water and add to pot, stirring to thicken. Continue stirring while rice finishes cooking, another 5 to 10 minutes. Remove soup from heat. Season broth with salt and pepper.
Meanwhile, beat eggs very well and slowly stir lemon juice into beaten eggs.
When soup is removed from heat, pour egg-lemon mixture into pot then stir then serve.
No special items needed.