Creamy Lemon Pepper Chicken and Rice Soup!
#ChickenSoup #CookingShow #TheSprinkleFactory
Its Chef Sprinkle Back with another Recipe!! Grab your pen & paper and sit back and enjoy!!!!
I LOVE Y'ALL !!!
Creamy Lemon Pepper Chicken and Rice Soup!
Follow Us:
IG: @The_Sprinkle_Factory
FB: @The Sprinkle Factory
Twitter: @FactorySprinkle
ROAD TO 25,000!!
SUBSCRIBER COUNT
24,040
*** How to purchase your JUST A SPRINKLE SWEET AND SAVORY SEASONINGS! (+ Cookbook)
(CLICK THIS LINK)
*** To Purchase VIRAL COCKTAIL GUIDE visit:
MOST VIEWED VIDEOS!!
Spicy Crispy Chicken Sandwich RECIPE! (SUPER EASY!!) 2019'
Frozen Strawberry Shortcake Cheesecake Pops (2019) | The Sprinkle Factory
Follow Us:
IG: @The_Sprinkle_Factory
FB: @The Sprinkle Factory
Twitter: @FactorySprinkle
Chicken and egg soup with lemon - Avgolemono
Avgolemono, a Greek style soup that’s made with chicken stock, rice, eggs and lemon juice. So simple, so delicious. The soup is thickened with the eggs and the rice giving a rich creamy finish without any cream. The rice has to be cooked until it starts to break apart. The eggs are mixed with a little of the hot stock or soup first to emulsify them, preventing the eggs from scrambling and having a curdle finish. They are then poured back into the soup for that creamy velvety finish. The chicken is shredded and the meat put into the soup. It’s served with some fresh dill, a generous swirl of extra virgin olive oil and of course some crusty toasted bread.
▶ See Recipe Here
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Collaborations and Sponsorship, inquiries:
▶ joel@recipe30.com
Music by:
Lemon Chicken Orzo Soup | Easy & Delicious Comfort Food
Lemon Chicken Orzo Soup is the ultimate comfort food! It tastes fresh and hearty at the same time and gives your belly kisses from the inside!
Printable recipe ????:
Ingredients ????
1 onion
2 cloves garlic
2 carrots
3 stalks celery
2 small chicken breasts (7oz each)
8 cups flavorful chicken broth
2 sprigs rosemary
3-4 sprigs thyme
3-4 sage leaves
1.5 cups orzo
1/2 cup frozen peas
sea salt
pepper
1 juice of whole lemon
parsley
Instructions ✏️
1. Peel and finely chop onion and garlic.
2. Peel and dice carrots and wash and dice celery.
3. Preheat a large pot over medium heat, once hot add a splash of olive oil and then sauté onions and garlic until translucent. Add diced vegetables and stir-fry until bright (about 5 minutes).
4. Add chicken breasts to pot and then pour broth over everything. Add herbs either loosely or in an herb infuser.
5. Bring everything to a boil and once boiling, put on the lid, reduce the heat to low and cook for 10-12 minutes or until the chicken breasts are cooked through to 165F internal temperature.
6. Remove chicken breasts from the soup and place on a cutting board.
7. Add orzo to the broth and cook for about 10 minutes or until al dente.
8. In the meantime, take two forks and shred the chicken breasts. Once the pasta is cooked, add the chicken back into the soup to reheat for about 1 minute.
9. Add frozen peas (they will defrost immediately in the hot broth).
10. Remove the herb infuser, add lemon juice, and taste test to see if it needs more seasoning with sea salt and pepper (this will depend on how flavorful your broth was).
11. Serve in a bowl, sprinkle with freshly chopped parsley, and enjoy!
Lemon Chicken Orzo Soup
This soup is made with spinach and juicy chicken in a perfectly seasoned broth with a hint of cream and Parmesan cheese. Freshly squeezed lemon juice adds the best fresh flavor to this soup.
Recipe:
Creamy AVGOLEMONO SOUP | Chicken Soup with Lemon & Egg
RECIPE BELOW!!!
Centuries in the making, this Greek AVGOLEMONO SOUP RECIPE is a classic in the making.
I swear, this soup is so good it’s practically legendary; this recipe should be revered like a Greek god of culinary mythology. Leave it to the Greeks to create something so delicious.
This recipe is pretty straightforward but the process does involve a few steps where I’ll remind you to go slow. There’s no need to rush, so take your time; I know you’ll have great success.
I’ll list a few things to go with this soup at the end of this post, but you really don’t need to serve much more than a bowl of AVGOLEMONO SOUP - maybe a little salad or a quick sandwich and you’re good to go. Trust me, you won’t need more than that.
I checked with a few experts before putting the recipe to page, then pot. I’ve gathered everyone’s words of wisdom below:
TAKE STOCK
I tend to make this recipe exclusively with chicken stock. It’s traditionally made with either chicken or lamb stock, so feel free to go with lamb, if you wish.
I tried to make the process easy while crafting this recipe, so I used a chicken carcass as the base. I make stock this way often and have containers of it at the ready in the freezer. Keep this in mind and you’ll be able to make this recipe at a moment’s notice.
NICE RICE
I expect a comment or two about my use of short-grain rice for this recipe instead of orzo, which is pasta. The rice gives the soup a ton of texture and also holds up when reheated. Sometimes orzo can get too starchy or gummy – I’m simply not a fan.
EGGS & LEMON
The use of lemon and egg to create AVOGOLEMONO is brilliant, no other way to look at it. If you’ve never tried this soup you’re definitely in for a treat. The taste is unmistakably fresh and the lemon gives it a brightness and zing beyond compare.
FROTH BROTH
Make sure to watch the VIDEO we created to accompany this story. My Greek friend Helen has a special trick she urged me to try that ensures the lemony eggs get frothy in the broth instead of curdling. Go ahead and laugh as you watch, but it worked! Creating a frothy broth is the key to this recipe’s success.
SERVICE PLEASE
Let’s keep things really simple: a sprinkle of parsley and a dash of lemon zest. This relaxed garnish is a great compliment and invites us to simply dive in and enjoy.
IT’S ALL GREEK TO ME
You might find this soup is perfect as a standalone meal, but if you’d like a few additional suggestions on what to serve with it, here are some favourites, in keeping with the Greek theme – try these WARMED SPICED OLIVES or our very tasty GREEK SALAD. Sounds like a plan!
An easy lemon chicken soup like no other, try this AVGOLEMONO SOUP RECIPE. Let’s enjoy the superior taste of classic Greek cuisine.
INGREDIENTS
For the chicken stock:
1 chicken carcass
2 ribs of celery
1 carrot, peeled
½ Vidalia onion, peeled
8 cups of water
For the soup:
Chicken stock
½ cup of short grain rice, cooked
2 eggs, room temperature
juice of ½ a lemon, more to taste
¼ cup of fresh parsley, finely chopped
For garnish
Fresh parsley, finely chopped
Lemon zest
INSTRUCTIONS
1) Prepare the chicken broth: Place the carcass and vegetables into a medium-sized pot. Add the water and bring to a boil, skimming away any foam that rises to the top. Reduce to simmer, cover and cook for an hour. Strain. Discard the solids and return the hot chicken stock to the soup pot. Return it to stovetop on low setting.
2) Prepare the soup: Carefully transfer two cups of the hot chicken broth into a large measuring cup and set to the side. Add the cooked rice to the remaining broth in the soup pot and stir. Taste and adjust flavour with salt.
3) Crack the eggs into a medium-sized bowl. Using a hand mixer, beat until light and bubbly. Continue mixing and slowly drizzle the lemon juice into the bowl, incorporating it fully into the eggs.
4) With the hand mixer running on medium, slowly pour the hot stock into the egg and lemon mixture until light and frothy, then slowly add this mixture to the soup pot, stirring until incorporated.
5) Add ¼ cup of chopped parsley and stir. Serve immediately, garnished with additional parsley and lemon zest.
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!
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:
Get the recipe for Greek Avgolemono Chicken Soup:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com