Avgolemono Soup

Ready in 1 hour
4 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Avgolemono Soup"

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Great variation from what we tried at Greek restaurant

"I skipped the scallion and after squeezing one lemon's juice in the soup left half of it rind and all in the soup as it cooked, took it out at the end. Added ground pepper too."

- Jet92037

Ingredients

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2 quarts Chicken Stock
1/2 cup long-grain white rice
1 Bay leaf
lemon zest
1 1/2 teaspoons Salt
2 Eggs
2 Egg yolks
1/4 cup lemon juice; from zested lemon
2 teaspoons Cayenne pepper
1 scallion
2 chicken breasts; 1/4 cube

Original recipe makes 8

Servings  

Preparation

Bring stock to boil and add rice, bay leaf, lemon zest, chicken and salt. Reduce to medium and cook 30 minutes until rice is soft and chicken is cooked. Remove lemon zests and bay leaf.

Turn soup to low. Mix eggs and yolks with lemon zest and slowly pour into soup. Add red pepper and scallions.

Per Serving (excluding unknown items): 1787 Calories; 75g Fat (41.0% calories from fat); 151g Protein; 91g Carbohydrate; 3g Dietary Fiber; 1170mg Cholesterol; 20874mg Sodium. Exchanges: 5 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.

Credits

Added on Award Medal
Calories Per Serving: 657 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I skipped the scallion and after squeezing one lemon's juice in the soup left half of it rind and all in the soup as it cooked, took it out at the end. Added ground pepper too.
Jet92037 3 years ago
[I posted this recipe.]
Cook4Life0525 4 years ago
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