By Mum Rocks!
AVGOLEMONO SOUP
9 steps
Prep:10minCook:35min
This is a recipe passed down from generation to generation from my husband's Greek ancestors. It's the best Avgolemono soup recipe I have ever had! Always thick, creamy and delicious!
Updated at: Thu, 17 Aug 2023 02:33:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories507.4 kcal (25%)
Total Fat10.6 g (15%)
Carbs72.5 g (28%)
Sugars1.6 g (2%)
Protein27.2 g (54%)
Sodium1309.5 mg (65%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a Dutch Oven pot, add 500 ml water and 1.5 liters chicken broth. Add chicken and bring to boil for 5 - 7 minutes.
Step 2
Reduce to medium heat. Add 2 ½ cups of rice to the pot. Cook for 15-20 minutes, until rice is done.
Step 3
In two bowls, separate the egg whites from the yolks.
Step 4
Beat the egg whites until they are fluffy. Add the yolks and continue beating until mixed well.
Step 5
Remove about 1 ½ cups of hot broth. Gradually add the broth to the egg mixture. MAKE SURE YOU MIX THE BROTH QUICKLY AND WELL TO AVOID 'COOKING' THE EGG. USE A HAND MIXER TO ACCOMPLISH THIS.
Step 6
Add the broth/egg mixture to the soup pot and MIX QUICKLY AND WELL with a spoon. Keep stirring until you are sure the egg/broth is completely blended. The soup will be thick and foamy on top.
Step 7
Add salt and pepper to taste.
Step 8
Add lemon juice to taste.
Note:
Step 9
When reheating the soup, the rice will have absorbed much of the broth. Add extra chicken broth to obtain the desired consistency. Enjoy!
Notes
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Easy
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Makes leftovers
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