Lemony chicken and rice soup(Avgolemono)

How to Cook Recipes Lemony chicken and rice soup(Avgolemono) using 11 ingredients and 9 steps

Lemony chicken and rice soup(Avgolemono) - Transfer chicken to a plate; discard carrot, leek, and onion. Avgolemono soup is a simple, gluten-free Greek soup of lemon, egg, chicken and rice. Avgolemono is even better after it has had time to sit and gain body, creaminess, from the rice. Make it early in the day, or a day in advance, and reheat it carefully over medium low heat. It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks.

Using two forks, shred chicken into bite-size pieces.

I don't know if it's still soup season or not, but who cares really.

You can have Lemony chicken and rice soup(Avgolemono) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients make Lemony chicken and rice soup(Avgolemono)

1. Prepare 1 kg Chicken.
2. You need 1 medium Carrot cut into large piece.
3. Prepare 1 medium small leak white pale part only.
4. It's 1 small Onion.
5. You need 1/2 tsp Kosher Salt to taste or according to taste.
6. It's 1 Egg.
7. You need 2 1/2 tsp fresh Lemon juice.
8. You need 1/4 cup Rice.
9. It's 1/2 tsp Freshly ground black Pepper.
10. You need 1/2 tsp Red Chilli flakes (optional).
11. It's As required Olive oil for serving.

Lemony chicken and rice soup(Avgolemono) step by step

1. Bring chicken,carrot,leeks,onion and 4 quarts water to in large pot,cook until chicken is cooked..
2. Transfer chicken in plate discard carrot,onion,leek and chicken to cool.
3. Continue to cook broth over medium high heat until reduced to about 2 quarts about 15-10 mins, season with salt..
4. Shred meat from chicken..
5. Whisk egg and lemon juice in bowl until foamy and no streaks remain,whisking continuously.add 1/4 cup hot chicken broth,a couple teaspoon at a time at first(do not pour too much hot broth to quickly or you will end up with scrambled egg)..
6. Then increasing to a steady stream until fully incorporated,meanwhile reduced heat to medium and add rice in to broth,stirring it otherwise rice stick to bottom,cook 5 min,add shred chicken in it.
7. And continue to cook till rice is cook it take about 2-3 min.continue stirring,slowly drizzle tempered egg mixture a couple teaspoon a time at first then increasing to steady stream until fully incorporated..
8. Reduced heat to medium low and cook until soup is slightly thickened and velvety looking.
9. About 5 mins remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil..

Lemony chicken and rice soup(Avgolemono) - But-at the very end-is delightfully transformed into a silky, tangy, absolutely unforgettable bowl chicken rice soup, thanks to the addition of Greek avgolemono sauce (egg-lemon sauce.) Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make! I know this yummy soup has been around for a very long time, but my first time trying this was last year when I visited San Francisco. San Francisco is an amazing foodie city where you can find restaurants that serve food from all different parts of the world at any given time of the day. Avgolemono soup (Σούπα Αυγολέμονο) is made of rice and chicken that becomes thicker with the addition of eggs and lemon, which is also where it receives its name from (avgo means egg and lemoni means lemon). It is a traditional soup that is always eaten at Easter, after the fasting period. However this does not mean that it is not consumed all year round as it is especially. Ingredients for Avgolemono Soup - Greek Lemon Chicken Rice Soup Thank you and good luck