Nikki's Traditional Avgolemono Chicken Soup with Rice #Shorts #Youtube shorts
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Homemade Greek Avgolemono Soup Recipe
This incredible Greek avgolemono soup is loaded with chicken, rice, vegetables, and lemon flavor for the ultimate comfort food. This is a family favorite and is in my regular recipe-making rotation throughout those cool fall and winter months.
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Ingredient for this recipe:
For the Stock:
• 1 whole roasting chicken
• 1 roughly chopped yellow onion
• 2 roughly chopped carrots
• 2 roughly chopped celery stalks
• 2 garlic cloves
• 2 bay leaves
• 4 sprigs of parsley
For the Soup:
• 1 gallon chicken stock
• 1 ½ cups short-grain rice
• 1/2 peeled and small diced red onion
• 2 small diced leeks
• 2 peeled and small diced carrots
• 2 peeled and small diced celery stalks
• 2 finely minced garlic cloves
• 3 egg yolks
• 1 egg
• juice and zest of 2 lemons
• salt and pepper to taste
Avgolemeno Soup Recipe - How to Make Greek Lemon Chicken Rice Soup
Learn how to make a Avgolemeno Soup recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Avgolemeno Soup recipe!
Chicken Lemon Rice Soup Recipe (Avgolemono)
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One of my favorite soup recipes, hands down! Chicken lemon rice soup, also called avgolemono.
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⏱️ Timestamps:
00:00 Chicken lemon rice soup recipe
00:38 Ingredients for the chicken lemon rice soup
01:28 Step 1 - Saute the vegetables
01:44 Step 2 - Add the rice and broth
01:58 Step 3 - Prepare the lemon juice and eggs
02:09 Step 4 - Finish cooking the soup
02:36 Step 5 - Garnish and serve
02:50 Tip 1 - Use store-bought chicken to speed up time
03:04 Tip 2 - Instead of rice, you can use potatoes or cauliflower
03:21 Tip 3 - Remember to add the lemon after the soup is done cooking
???? Description:
Chicken lemon rice soup, also known as Avgolemono, is a classic Greek chicken soup that's thickened with eggs, loaded with rice, and flavored with lemon.
It is a hearty, delicious soup requiring minimal effort, and is ready in only 30 minutes!
It doesn't matter whether it is soup season or not, this chicken soup can and should be enjoyed year-round.
If you've ever been to a Greek restaurant, you might be familiar with this soup.
It uses super simple ingredients, and it's incredibly easy to make.
As it cooks, it will thicken nicely.
To make this chicken lemon rice soup, you'll need the following ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1/2 cup Arborio rice (an Italian short-grain rice)
4 cups low sodium chicken broth (store-bought or homemade)
3 tablespoons lemon juice, freshly squeezed
3 eggs
2 small, skinless and boneless chicken breasts, cooked and shredded with 2 forks
1/2 teaspoon salt or to taste
1 teaspoon pepper or to taste
1/4 cup dill, chopped
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Greek Chicken Lemon Rice Soup Recipe - Detroit Restaurant Style Avgolemono
If you're from Southeast Michigan, I don't have to tell you how amazing it is to have Greek Coney Island restaurants in every town. And I also don't need to tell you about the trademark soup served at most of these joints known as chicken lemon rice. Officially called avgolemono soup, this soup is delicious and comforting, especially on the cold days of winter. Silky and creamy, but with no dairy, this tangy and wholesome bowl of goodness is something you either love or have never even heard of.
Today in the Great Lakes Kitchen we're whipping up a pot of this classic Greek soup, and I'll show you every step to make sure it comes out perfectly.
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View the full printable recipe here:
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00:00 - Intro
01:38 - Ingredients
02:51 - Making Chicken Stock
06:33 - Deboning Chicken
07:47 - Making the Soup
09:08 - Avgolemono Sauce
11:29 - Conclusion
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شوربة الدجاج والرز والليمون اليونانية Greek Lemon Chicken Rice (Avgolemono) Soup
Greek Lemon Chicken Rice (Avgolemono) Soup
Ingredients: 2 onions, diced, 2 Tbs olive oil, 6 cups water, 3 Tbs chicken base, 1 cup cooked white rice, 2 eggs, 1 cup cooked chicken pieces, juice of 2 lemons, 1/2 tsp white pepper and salt to taste. Sauté onions in oil, add water and paste, and bring to boil. Add rice and cook for 5 min. In a separate bowl, crack eggs and whisk until blended. Slowly ladle 1 cup of hot soup with some rice into a blender and blend carefully. *Be sure to hold the blender cap down while blending (while holding a kitchen towel in case of splashing), because the steam may cause pressure & cause the lid to fly off. Then add slowly & gradually to eggs while whisking quickly. Add to the soup while mixing, then chicken pieces, lemon juice and pepper. Stir well. Enjoy!