Greek Chicken Avgolemono Soup
Recipe: #11947
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!"
Ingredients
Nutritional
- 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
Step 1
In a large soup pot heat the olive oil over medium-low heat. Add onion and garlic, saute until soft (about 3 minutes)
Step 2
Add whole chicken thighs and saute for a few minutes, browning well on both sides.
Step 3
Add water and bring to a boil for 30 minutes.
Step 4
Remove chicken thighs and set aside.
Step 5
Add celery and carrots to soup and boil for another 20-25 minutes or until just tender but still slightly firm.
Step 6
When chicken is cool enough to handle, cut into small pieces.
Step 7
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.
Step 8
Meanwhile, beat eggs very well and slowly stir lemon juice into beaten eggs.
Step 9
When soup is removed from heat, pour egg-lemon mixture into pot then stir then serve.
Tips
No special items needed.