AVGOLEMONO CHICKEN SOUP
This soup is deliciously different! Creamy, thick and easy with a nice taste of lemon, this is a recipe to make often.
Provided by Francine Lizotte
Categories Chicken Soups
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. In a large saucepan over medium-high heat, add chicken, onions, carrots, celery, peppercorns, bay leaf and 4 cups broth. Bring to a boil, reduce the heat to medium and simmer for 25 minutes or until the internal temperature of chicken breasts reaches 165ºF. During the cooking time, skim off any foam on the surface.
- 2. When it's done, transfer the chicken to the bowl of a stand mixer and set aside. Drain the broth through a fine sieve sitting over a large bowl or large measuring cup; discard the solids.
- 3. For the recipe, 9 cups is needed therefore add more broth to get the volume asked for and transfer the 9 cups of broth to a Dutch oven. Add lemon zest, stir and bring it to a boil. Add rice and cook for about 15 minutes or until done, stirring often.
- 4. Meanwhile, shred the chicken finely using the paddle attachment on a stand mixer; set aside.
- 5. When the rice is plump, add the shredded chicken and stir well. Reduce the heat to medium.
- 6. In a mixing bowl, whisk eggs until frothy. Slowly pour in the lemon juice, whisking constantly. Temper the egg mixture by adding the hot broth a little at a time, whisking constantly.
- 7. When the eggs are warm, add the mixture to the broth and whisk very well.
- 8. Turn off the heat and season with freshly ground black pepper and salt; taste and adjust if necessary. Add chopped parsley, combine well and serve.
- 9. To view this recipe on YouTube, click on this link >>>> https://youtu.be/euBc9vyAy8E
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AINNY ROSSY
[email protected]This soup is just okay. It's not bad, but it's not great either.
BUGATTI 55
[email protected]I'm not sure what went wrong, but my soup curdled.
Yaaba Francis
[email protected]This recipe is missing some key ingredients. It needs more salt and pepper.
isaac lutakome
[email protected]I followed the recipe exactly, but my soup turned out bland.
Sabrina Short
[email protected]This soup is too thick for my taste.
Ahmad Ihsas
[email protected]I'm not a fan of the strong lemon flavor in this soup.
Nirmol Nirob
[email protected]This soup is a little bit pricey to make, but it's worth it. The ingredients are all high-quality, and the soup is delicious.
sahilhere.01
[email protected]I've never made avgolemono sauce before, but this recipe made it easy. The soup turned out great!
Ajob asik Asik
[email protected]This soup is a great way to use up leftover chicken.
Kenney Phillips
[email protected]I'm a big fan of Greek food, and this soup is one of my favorites. It's always a crowd-pleaser.
Vaishnav Khade
[email protected]I made this soup for a party last weekend, and it was a hit. Everyone loved it!
Ljo tihimi
[email protected]This soup is a little bit of work to make, but it's worth it. The end result is a delicious and unique soup that your family will love.
Datkidwhoateashark Last
[email protected]I'm not a huge fan of chicken soup, but this one is really good. The avgolemono sauce is what makes it special.
muneeb 0000
[email protected]This is a great soup for a cold winter day. It's hearty and filling, and the lemon really helps to brighten it up.
Primetime Matt
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. It's light and flavorful, with a nice tang from the lemon.
Farhad Hasani
[email protected]I've made this soup several times now, and it's always a hit. The flavors are perfectly balanced, and the chicken is always tender.
Patricia Love
[email protected]This soup is a keeper! My family loved it, and it's so easy to make.