Avgolemono Soup Recipe
A Greek Style Chicken and Rice Soup with lots of Lemon
Ingredients
- 2 tsp Olive Oil
- 1/2 cup Onion, choppped
- 3 clove garlic, minced
- 6 1/2 cups Chicken Stock
- 1/2 cup uncooked long-grain rice
- 1/4 cup Lemon Juice
- 2 tsp Cornstartch
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 egg, beaten
- 2 cups Chicken, cooked and shredded
- 2 Tbls Parlsey
Directions
- In a large pot over medium high heat saute onion and garlic in the olive oil for about 2 minutes. Add chicken stock, and bring to boil. Add rice, reduce heat, and simmer for about 15 minutes. In a small bowl whisk together lemon juice, cornstarch, salt, pepper and egg. Slowly pour egg mixture into broth, stirring constantly. Add chicken to the soup. Cook until it thickens and rice is done, about 3 minutes. Makes 4 large servings. Top each bowl with parsley to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 144 | 43% |
| Total Fat 16.03g | 20% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 972mg | 41% |
| Potassium 557mg | 16% |
| Total Carbs 23.93g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.26g | 1% |
| Protein 22.25g | 36% |
