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
Avgolemono soup, Greek lemon and egg soup with chicken
Avgolemono (egg and lemon) soup with chicken, is a classic Greek chicken soup made with rice and a rich egg-lemon sauce. A Greek classic and traditional recipe.
Full recipe:
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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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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:
Avgolemono Soup { Greek Lemon Chicken and Rice Soup} | Supergolden Bakes
This Greek Lemon Chicken and Rice Soup – Avgolemono ( αυγολέμονο) – is a delicious chicken soup thickened with a mixture of lemon and eggs. Hearty, healthy and a true cold weather favorite.
You will need
• chicken thighs or breasts
• chicken broth
• olive oil
• shallots, carrots, leeks and celery
• rice (risotto rice, such as Arborio)
• eggs and lemon juice
• dill
• salt and pepper
Full recipe for Greek lemon chicken soup:
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!
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???? 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)
SMALL BOWLS:
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
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 -
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▶️Boos Chopping Block -
▶️Le Creuset stoneware baking dish -
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