How To make Chicken and Rice Avgolemono
1 tb Vegetable oil
1 c Chopped onion
12 ea 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 and Rice Avgolemono's Videos
Lemon Chicken And Rice Soup | Greek Avgolemono Recipe
Lemon Chicken And Rice Soup | Greek Avgolemono Recipe. This soup can be made with Basmati rice, orzo, tortellini or with whatever you would like to put in it. Avgolemono is a Greek soup is very popular not only in Greece but also here in the USA. Enjoy this delicious lemony flavored soup!
Ingredients:
3-tbs virgin olive oil
2 Large chicken breasts (chopped)
6 table onions or 4 Shallots Chopped
4-6 large carrots chopped into small cubes
3-4 celery stalks chopped into small slices
2 egg yolks
2 eggs with whites
1/2 cup freshly squeezed lemon juice (Do not use substitute)
1 1/2 tbs Kinder's Buttery Poultry Blend
1/2 tsp garlic powder
1 tsp onion powder
1 tsp lemon pepper
1/4 tsp pepper
10 Cups warm water
10 tsp better than bullion soup
2 cups basmati rice or orzo
Recipe Directions:
Sauté in olive oil onions, carrots, celery and all seasonings until slightly softened. Add Water and better than bullion soup Simmer for 45 minutes to 1 hr. In the mean time whisk eggs with lemon juice. Make sure you whisk them together good. After simmering the vegetable mixture for 45 min. add 1 heaping spoonful of hot broth from soup, very slowly into the egg and lemon mixture with small food processor or by hand. This is called tempering. Continue to add slowly another couple of spoonful's of brother into mixture until mixture become very warm. Now take the egg mixture and add into the soup pot with all other ingredients. Keep stirring for about 3-5 minutes. Take off the heat and add your rice or orzo into the pot. Cook until rice or orzo is done. Add additional lemon juice if desired and top with scallions when in serving bowl. Serves about 6-8
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Amazing Avgolemono Soup | My Favorite Soup Ever
This delicious and hearty Greek chicken soup is silky and amazing but the beautiful color and texture comes from eggs instead of cream. It's probably the most famous Greek soup, and the name translates to egg-lemon. My mom would make this for me all the time, especially whenever I was under the weather; I call it Greek medicine. Words can't describe how much I love this soup, so I hope you get to try the recipe, and let me know if it's already a favorite of yours. The recipe just so happens to be from the my book, so if you have a copy, crack it open and bake along with me!
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GREEK AVGOLEMONO SOUP | a lemony chicken and rice soup (in less than 30 minutes!)
This Greek Avgolemono soup is always a winner! Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal.
The ingredients are fairly simple, although, I will say I created a small shortcut. Instead of cooking a whole chicken from scratch to create the shredded chicken and broth, I'm using a rotisserie chicken and boxed chicken broth. I'm also using pre-cooked white rice. Hello meal prep!
Is this an authentic avgolemono soup? Technically, no, but it follows the same concept, with very similar results and flavor. You know me - I'm all for simplifying things as much as I can for a seamless (and easy!) cooking experience. Plus my version gets this healthy Mediterranean soup recipe on the table fast for an easy weeknight dinner meal!
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► TIMESTAMPS:
00:00 Intro
00:34 Meal prep some chicken and rice to make this recipe fast and easy
01:28 Dice the celery and onion
02:12 Juice fresh lemons
02:21 Saute the veggies in a pot on the stove, then add the chicken broth
02:54 Make the avgolemono lemon and egg mixture in a blender
03:41 Pour the lemon and egg mixture back into the soup, and add the chicken and rice
04:34 Serve up the avgolemono soup and garnish with fresh dill
05:02 Taste test
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#avgolemono #chickenrecipe #souprecipe
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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Greek Inspired Chicken Lemon & Rice Soup Video
This soup is the best thing ever - check out the GREAT reviews on my site and you'll definitely want to try it!
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How to Make Greek Avgolemono Chicken Soup - Recipe by Diane Kochilas
Avgolemono is one of the best-known Greek soups. Here's a twist on the classic, with a touch of Greek saffron, called Krokos Kozani. This Greek recipe for Avgolemono Chicken Soup is from my PBS cooking show, My Greek Table. To find some of the artisinal Greek products you'll need to make this, visit my online shop, where you'll discover a host of lovingly curated Greek ingredients:
Ingredients:
3 quarts chicken stock preferably homemade
3 cups cooked chicken
1/2 teaspoon saffron threads
Salt and white pepper
2/3 cup Greek brown rice white medium grain rice or orzo
1 cup/240 ml Greek white or sparkling wine
Fresh strained juice of 1 1/2 lemons
5 eggs separated
Instructions:
Check out the detailed instructions for this recipe on my site: