How To make Chicken& Rice Avgolemono
1 tb Vegetable oil
1 c Chopped onion
12 3-ounce skinned drumsticks
3 c Low-sodium chicken broth
6 oz Long grain white rice
1/2 c Egg substitute
2 tb Flour
2 Lemons -- juiced OR...
3 oz -Reconstituted lemon juice
20 oz Frozen chopped spinach
- thawed, thoroughly drained
and squeezed dry 6 Sprigs fresh dill :
chopped
-OR- 2 ts -Dried dill
FOR GARNISH:
Lemon slices (optional)
In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender. Add drumsticks and brown on all sides; remove drumsticks to a plate. Add chicken broth and rice to saucepan and stir until rice grains are separated. Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes. While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add spinach and dill to rice mixture and cook over medium heat; stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in egg mixture and stir until just heated through, about 1 minute. To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices. Each serving (2 drumsticks plus a scant cup of rice mixture) provides: * 1/2 FA, 1 3/4 V, 3-1/4 P, 1 B, 25 C, Per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g mono, 2 g sat * 207 mg sod, 79 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Chicken& Rice Avgolemono's Videos
Greek Lemony Chicken Avgolemono Soup with Tortellini
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Ingredients
5-6 boneless skinless chicken thighs
2-3 tablespoons olive oil
2 carrots, peeled and diced
4-5 garlic cloves, grated
8 cups chicken stock, or more
1/4 teaspoon ground turmeric
salt, to taste
freshly cracked pepper, to taste
1 pound tortellini pasta
finely chopped fresh parsley
For the Avgolemono:
6 egg yolks
1 teaspoon corn starch
1/4 cup freshly squeezed lemon juice
Instructions
Place the chicken in a saucepan with 4-6 cups of water or enough to cover the meat. Season with salt and bring to a boil. Reduce the heat to medium and cook for 2-25 minutes.
Transfer the chicken to a plate to cool and reserve the broth. Strain the broth. Shred the chicken and set aside.
Combine the avgolemono ingredients in a bowl and whisk them together.
Add the olive oil and carrots to a soup pot and cook over medium heat until tender. About 8 minutes. Add the garlic and warm through until fragrant.
Add the chicken stock, turmeric, shredded chicken and some fresly cracked black pepper. Bring to a boil and add the tortellini pasta.
If the pasta is fresh, add the avgolemono sauce at the same time. If the tortellini is dried pasta and required 8-10 minutes of boiling, then add the avgolemono during the last 3 minutes of cooking.
Simmer on medium heat until the pasta is fully cooked and the soup thickens slightly. Taste and add more salt if desired.
Garnish with chopped parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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Nikki's Traditional Avgolemono Chicken Soup with Rice #Shorts #Youtube shorts
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Full Recipe Here :
Chicken Lemon Rice Soup
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!
Here are some other videos you might like:
Classic Chicken Noodle Soup:
Vegetarian Lemon Rice Soup:
Simple Mediterranean White Bean Soup:
???? SOUP INGREDIENTS
1 pound chicken thighs
1 onion diced
3 carrots diced
3 stalks celery diced
2 bay leaves
Salt and pepper to taste
1 tablespoon olive oil
2 garlic cloves minced
½ teaspoon thyme
½ cup short grain or Arborio rice
Juice of 2 lemons
Parsley for serving
INSTRUCTIONS
1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
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SALT & PEPPER SHAKERS:
OVEN POT:
SINGLE BURNER:
MEASURING SPOONS & CUPS:
KETTLE:
ELECTRIC CITRUS JUICER: (similar to mine which is no longer sold)
⏱️ TIMESTAMPS:
0:00 Introduction
0:31 Ingredients you’ll need
0:54 Making the chicken broth
1:48 Cooking aromatics
2:09 Shredding the chicken
2:21 Adding remaining ingredients
2:38 Finished soup
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#soup #chickensoup #chickenlemonricesoup #souprecipe
How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Avgolemono is a Greek word that translates literally to egg-lemon and is actually both a soup and a sauce. The dish most familiar to North Americans is a simple, comforting, and nourishing soup traditionally made from chicken broth, rice, lemon juice, and eggs. Nicole shows you how to make her version of this Greek classic with added chicken, onion, and garlic, topped with fresh dill and parsley, and served with crusty bread.
#Avgolemono #Soup #Lemon #Chicken #HowTo #Allrecipes
00:00 Introduction
00:07 Chicken
01:00 Lemon Juice
01:22 Shred Chicken
01:37 Rice
01:54 Eggs & Lemon
02:28 Stir in Chicken
02:53 Taste Test
Read the article to learn more about Avgolemono:
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How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
youvarlakia avgolemono
γιουβαρλάκια αυγολέμονο
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Avgolemono Soup - CYPRIOT FAMILY RECIPE
#AvgolemonoSoupCypriot #lemonchickensoup #greekfood
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AVGOLEMONO SOUP - CYPRIOT FAMILY RECIPE. In this video, I'll show you how to make Avgolemono soup (Cypriot). My husband's Cypriot family taught me how to make this Homemade Made Easy soup. It's a classic Chicken and Rice soup, thickened with eggs and spiked with lemons. Seriously! The Best! Chicken and Rice soup you'll ever eat, Greek-style.
INGREDIENTS NEEDED:
Avgolemono Soup
recipe by shereen pavlides
{serves: 8 - 10}
for the chicken:
1 (4 pound) organic roasting chicken
3 tablespoons canola oil
kosher salt / freshly ground black pepper
1 spanish onion - peeled, quartered
1 large lemon - cut into wedges
1 large bunch fresh thyme
for the chicken stock:
1 whole chicken carcass
4 - 5 celery stalks
4 carrots - peeled
1 large onion
1/2 tablespoon black peppercorns
2 bay leaves
1 small bunch fresh thyme sprigs
1 small bunch Italian parsley with stems
for the soup:
1 1/2 cups long grain white rice
4 large eggs - room temperature
1/2 cup freshly squeezed large lemons (about 3)
3 tablespoons chopped parsley
Full Recipe:
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KITCHEN GEAR:
▶️Shun Chefs knife -
▶️8quart Stock Pot (similar style) -
▶️Boos Chopping Block -
▶️Le Creuset stoneware baking dish -
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