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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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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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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Avgolemono Soup ???? (Greek Chicken and Rice Soup)
You’ll love this delicious, silky Greek Avgolemono soup filled with chicken, rice and dill with a lemon-egg sauce. Delish!
#healthyrecipes #soup #avgolemono #chicken
Lemon Chicken Rice Soup
This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon.
PRINT FRIENDLY RECPE:
Turkey Avgolemono/Chicken Lemon Rice Soup - City Cookin'
Do you have leftover turkey stock in the freezer? Maybe from Thanksgiving? This version of the classic Greek avgolemono soup made with turkey is the ultimate comfort food — creamy, full of tender rice and shredded turkey, and with the perfect lemony bite. And it only takes five ingredients. I imagine you have most of them in your fridge or pantry right now.
As the snow keeps punishing Manhattan this week, I'm craving my favorite comfort food from home — avgolemono, also known as Greek chicken lemon rice soup. Growing up outside of Detroit, this soup was (and still is!) served in all of the Coney Island diners in the area. It was my standard order. When I moved to New York, I never expected how much I'd miss picking up a quart of the soup to go for chilly evenings.
This version has fewer eggs than some of the recipes out there, which keeps it from feeling too rich. I used whole eggs here for simplicity, but this soup is a great use for leftover egg yolks. Now that I know how simple avgolemono is to make, I can't believe I haven't been making it for years.
Find the full recipe post on
Turkey Avgolemono Soup
serves 8
Ingredients:
2 quarts turkey stock (or low-sodium chicken stock)
3/4 cup long grain white rice
2 cups roasted turkey, shredded
4 eggs
2 lemons, juiced
Instructions:
Heat stock in a large, heavy bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 8-10 minutes, until rice is almost fully cooked but still al dente. Remove soup from heat and add shredded turkey.
In a medium bowl, beat eggs and then whisk in lemon juice. One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling. Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot. Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.
Serve immediately with a salad and crusty bread.
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Music: Star Gazer by Tatiana Kochkareva