Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1 cup white rice
- 6 cups chicken broth
- 3 eggs
- 1/3 cup fresh lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a large pot, bring the chicken broth to a boil.
3. Add the rice and chicken to the pot and reduce the heat to low.
4. Cover the pot and let the rice and chicken cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
5. In a mixing bowl, whisk together the eggs and lemon juice until smooth.
6. Slowly pour the egg mixture into the pot, stirring constantly to prevent the eggs from curdling.
7. Cook the soup for an additional 5 minutes, stirring occasionally.
8. Remove the pot from the heat and stir in the chopped parsley.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 6g
- Carbohydrates: 44g
- Protein: 28g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken thighs can be used instead of chicken breasts.
- Fresh dill can be used instead of parsley.
Variations:
- Add chopped vegetables such as carrots, celery, and onions to the pot for added flavor and nutrition.
- Use orzo pasta instead of rice for a different texture.
- Add cooked shrimp or fish to the soup for a seafood twist.
Tips and tricks:
- Be sure to whisk the egg mixture thoroughly to prevent curdling.
- Add the lemon juice slowly to the egg mixture while whisking to prevent the eggs from curdling.
- Use fresh lemon juice for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls garnished with a lemon wedge and a sprig of parsley.
Garnishes:
- Lemon wedges
- Fresh parsley
- Croutons
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the eggs curdle, remove the pot from the heat and whisk vigorously until the soup is smooth again.
Food safety advice:
- Be sure to cook the chicken and rice to the proper temperature to prevent foodborne illness.
Food history:
- Avgolemono soup is a traditional Greek soup made with chicken broth, eggs, and lemon juice.
Flavor profiles:
- Tangy, savory, and comforting.
Serving suggestions:
- Serve hot as a main dish or appetizer.
Related Categories
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Region: Greek
Taste: Citrusy, Tangy, Savory, Creamy, Comforting