Kotosoupa Avgolemono - Greek Chicken Soup With Lemon
Recipe: #24246
July 02, 2016
Categories: Eggs, Greek, Mediterranean, Gluten-Free, Low Fat, Non-Dairy, Sugar-Free, Kosher Meat, more
"Found @ realsimpledotcom & they were brief when they shared this Greek classic recipe .. "A zesty Greek take on egg drop soup" & "This is the traditional recipe made in Greek kitchens. Serve w/bread so bits of it can be dipped into the soup". Entered here at Zazz for play in Culinary Quest #3, I can't stop myself from thinking of this quick, easy-fix & warming soup in titles like GREEK COMFORT FOOD or GREEK PENICILLIN (to borrow the concept from our NYC Quest destination). Times were given & I adjusted them to be more realistic. ENJOY!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (533 g)
- Calories 255.1
- Total Fat - 5.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 240.2 mg
- Sodium - 1475.2 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 2.8 g
- Sugars - 2.7 g
- Protein - 18.8 g
- Calcium - 58.5 mg
- Iron - 3.2 mg
- Vitamin C - 38 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put the broth & rice in a lrg saucepan & bring to a boil. Reduce to a simmer, cover & cook for 15 min or until the rice is cooked. Add the shredded chicken, remove the soup from heat, cover & set aside.
Step 2
Whisk the eggs & lemon juice in a med bowl until frothy. Slowly add about 1 cup hot chicken broth to the lemon & eggs, whisking continually. Then slowly stir the warmed eggs into the soup.
TO SERVE: Ladle the soup into bowls. Serve immediately w/a slice of lemon resting on the soup surface. Me? I'd also want some crusty bread as mentioned in the Intro.
Tips
- No special items are required
6 Reviews
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