How To make Chicken& Rice Avgolemono
1 tb Vegetable oil
1 c Chopped onion
12 3-ounce skinned drumsticks
3 c Low-sodium chicken broth
6 oz Long grain white rice
1/2 c Egg substitute
2 tb Flour
2 Lemons -- juiced OR...
3 oz -Reconstituted lemon juice
20 oz Frozen chopped spinach
- thawed, thoroughly drained
and squeezed dry 6 Sprigs fresh dill :
chopped
-OR- 2 ts -Dried dill
FOR GARNISH:
Lemon slices (optional)
In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender. Add drumsticks and brown on all sides; remove drumsticks to a plate. Add chicken broth and rice to saucepan and stir until rice grains are separated. Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes. While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add spinach and dill to rice mixture and cook over medium heat; stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in egg mixture and stir until just heated through, about 1 minute. To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices. Each serving (2 drumsticks plus a scant cup of rice mixture) provides: * 1/2 FA, 1 3/4 V, 3-1/4 P, 1 B, 25 C, Per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g mono, 2 g sat * 207 mg sod, 79 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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youvarlakia avgolemono
γιουβαρλάκια αυγολέμονο
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Amazing Avgolemono Soup | My Favorite Soup Ever
This delicious and hearty Greek chicken soup is silky and amazing but the beautiful color and texture comes from eggs instead of cream. It's probably the most famous Greek soup, and the name translates to egg-lemon. My mom would make this for me all the time, especially whenever I was under the weather; I call it Greek medicine. Words can't describe how much I love this soup, so I hope you get to try the recipe, and let me know if it's already a favorite of yours. The recipe just so happens to be from the my book, so if you have a copy, crack it open and bake along with me!
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Greek Lemony Chicken Avgolemono Soup with Tortellini
Print this recipe here:
Ingredients
5-6 boneless skinless chicken thighs
2-3 tablespoons olive oil
2 carrots, peeled and diced
4-5 garlic cloves, grated
8 cups chicken stock, or more
1/4 teaspoon ground turmeric
salt, to taste
freshly cracked pepper, to taste
1 pound tortellini pasta
finely chopped fresh parsley
For the Avgolemono:
6 egg yolks
1 teaspoon corn starch
1/4 cup freshly squeezed lemon juice
Instructions
Place the chicken in a saucepan with 4-6 cups of water or enough to cover the meat. Season with salt and bring to a boil. Reduce the heat to medium and cook for 2-25 minutes.
Transfer the chicken to a plate to cool and reserve the broth. Strain the broth. Shred the chicken and set aside.
Combine the avgolemono ingredients in a bowl and whisk them together.
Add the olive oil and carrots to a soup pot and cook over medium heat until tender. About 8 minutes. Add the garlic and warm through until fragrant.
Add the chicken stock, turmeric, shredded chicken and some fresly cracked black pepper. Bring to a boil and add the tortellini pasta.
If the pasta is fresh, add the avgolemono sauce at the same time. If the tortellini is dried pasta and required 8-10 minutes of boiling, then add the avgolemono during the last 3 minutes of cooking.
Simmer on medium heat until the pasta is fully cooked and the soup thickens slightly. Taste and add more salt if desired.
Garnish with chopped parsley and serve.
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By: tonyanthony
Its All Greek
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Avgolemono Soup
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Chicken Lemon Rice Soup
Similar to Chicken Noodle Soup, this Chicken Lemon Rice Soup is a cozy and comforting recipe full of hearty vegetables, chicken and a homemade lemony broth!
Here are some other videos you might like:
Classic Chicken Noodle Soup:
Vegetarian Lemon Rice Soup:
Simple Mediterranean White Bean Soup:
???? SOUP INGREDIENTS
1 pound chicken thighs
1 onion diced
3 carrots diced
3 stalks celery diced
2 bay leaves
Salt and pepper to taste
1 tablespoon olive oil
2 garlic cloves minced
½ teaspoon thyme
½ cup short grain or Arborio rice
Juice of 2 lemons
Parsley for serving
INSTRUCTIONS
1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.
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OVEN POT:
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ELECTRIC CITRUS JUICER: (similar to mine which is no longer sold)
⏱️ TIMESTAMPS:
0:00 Introduction
0:31 Ingredients you’ll need
0:54 Making the chicken broth
1:48 Cooking aromatics
2:09 Shredding the chicken
2:21 Adding remaining ingredients
2:38 Finished soup
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Avgolemono Soup { Greek Lemon Chicken and Rice Soup} | Supergolden Bakes
This Greek Lemon Chicken and Rice Soup – Avgolemono ( αυγολέμονο) – is a delicious chicken soup thickened with a mixture of lemon and eggs. Hearty, healthy and a true cold weather favorite.
You will need
• chicken thighs or breasts
• chicken broth
• olive oil
• shallots, carrots, leeks and celery
• rice (risotto rice, such as Arborio)
• eggs and lemon juice
• dill
• salt and pepper
Full recipe for Greek lemon chicken soup: