Lemony chicken and rice soup(Avgolemono) | How to make Lemony chicken and rice soup(Avgolemono)

By uzma shouab  |  15th Jan 2017  |  
5 from 1 review Rate It!
  • Lemony chicken and rice soup(Avgolemono), How to make Lemony chicken and rice soup(Avgolemono)
Lemony chicken and rice soup(Avgolemono)by uzma shouab
  • Prep Time

    15

    mins
  • Cook Time

    50

    mins
  • Serves

    2

    People

21

1

About Lemony chicken and rice soup(Avgolemono) Recipe

This soup is really incredible due to it's velvety,luxurious texture.

Lemony chicken and rice soup(Avgolemono), a deliciously finger licking recipe to treat your family and friends. This recipe of Lemony chicken and rice soup(Avgolemono) by uzma shouab will definitely help you in its preparation. The Lemony chicken and rice soup(Avgolemono) can be prepared within 15 minutes. The time taken for cooking Lemony chicken and rice soup(Avgolemono) is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Lemony chicken and rice soup(Avgolemono) step by step. The detailed explanation makes Lemony chicken and rice soup(Avgolemono) so simple and easy that even beginners can try it out. The recipe for Lemony chicken and rice soup(Avgolemono) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Lemony chicken and rice soup(Avgolemono) from BetterButter.

Lemony chicken and rice soup(Avgolemono)

Ingredients to make Lemony chicken and rice soup(Avgolemono)

  • 1 kg chicken
  • 1 medium carrot cut into large piece
  • 1 medium small leak white pale green white part only
  • 1 small onion
  • Kosher salt to taste
  • 1 egg
  • 2 and 1/2 tsp fresh lemon juice
  • 1/4 cup brown rice
  • Freshly ground black pepper
  • red chilli flakes (optional)
  • olive oil for serving

How to make Lemony chicken and rice soup(Avgolemono)

  1. Bring chicken,carrot,leeks,onion and 4 quarts water to a summer 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 min, 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 scrumbled 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 min remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil.

Reviews for Lemony chicken and rice soup(Avgolemono) (1)

Anupama Kumari2 years ago

Sounds like the perfect winter recipe!
Reply