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
How To make Chicken& Rice Avgolemono's Videos
How to Make Avgolemono
Bridget shows Julia how to make comforting creamy Avgolemono soup.
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Traditional Greek Chicken Lemon Rice Soup Recipe
#greek #lemonricesoup #soup #grandmasrecipe #greeksoup #chickensoup
Grandma Nicki shares about her Greek heritage and her father's Greek Lemon Rice Soup that he used to make in his restaurant. Chicken stock, eggs, lemons and rice is all you need for this tasty soup!
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How to Make Greek Lemon Rice Soup | Avgolemono
In this video, I'll show you a quick and simple way to make Greek lemon rice soup (Avgolemono)!
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This soup is a favourite at our restaurant. We have a few customers who order it in pails! Well now, they can make it right at home, and so can you! This is very quick and easy to make and it’s sure to be a hit around the dinner table. It also tastes amazing the next day.
Recipe:
Ingredients
1 full chicken
12 cups chicken stock
1 tbsp salt
2½ cups arborio (short grain) rice
3 large eggs at room temperature
1 tbsp water
2½ lemons, juiced
Directions
Boil the full chicken until it's cooked through.
Take 12 cups of the stock and place it in a large pot and bring to a boil.
Add the salt and rice and cook on medium heat.
While the rice is cooking in the chicken stock, prepare the avgolemono (egg lemon) mixture. Separate the eggs into two medium bowls.
Add the tbsp of water to the egg whites and beat just before stiff peaks begin to form (about 2 minutes). They should have a thick foam-like consistency.
Add the egg yokes into the whites and beat for another 30-45 seconds.
Add the lemon to the egg mixture and beat for an additional 15-20 seconds (or until fully incorporated).
Once the rice is fully cooked, remove the pot from the heat and begin to slowly ladle some of the hot chicken stock into the avgolemono mixture while beating on low.
Do this with approximately ¼ to 1/3 of the stock. This will ensure the eggs don’t cook in the stock or separate from the stock.
You can add the chicken back into the soup or you can eat the chicken on the side. Season with pepper and enjoy!
Chef: Tina Kokonas
Director: Elenee Young
Video Production: Narra Studios
Video Editing: Kim Capiral, Narra Studios
Second Shooter: Brittany Murphy
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Avgolemono soup, Greek lemon and egg soup with chicken
Avgolemono (egg and lemon) soup with chicken, is a classic Greek chicken soup made with rice and a rich egg-lemon sauce. A Greek classic and traditional recipe.
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Greek Chicken Lemon Rice Soup Recipe - Detroit Restaurant Style Avgolemono
If you're from Southeast Michigan, I don't have to tell you how amazing it is to have Greek Coney Island restaurants in every town. And I also don't need to tell you about the trademark soup served at most of these joints known as chicken lemon rice. Officially called avgolemono soup, this soup is delicious and comforting, especially on the cold days of winter. Silky and creamy, but with no dairy, this tangy and wholesome bowl of goodness is something you either love or have never even heard of.
Today in the Great Lakes Kitchen we're whipping up a pot of this classic Greek soup, and I'll show you every step to make sure it comes out perfectly.
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View the full printable recipe here:
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00:00 - Intro
01:38 - Ingredients
02:51 - Making Chicken Stock
06:33 - Deboning Chicken
07:47 - Making the Soup
09:08 - Avgolemono Sauce
11:29 - Conclusion
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Nikki's Traditional Avgolemono Chicken Soup with Rice #Shorts #Youtube shorts
Youtube Shorts
Full Recipe Here :