Greek Lemon Rice Soup Recipes

Avgolemono Chicken and Rice Soup Skinnytaste

WEBJan 23, 2023 · Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish. In a pot, combine the stems, chicken thighs and rice with the chicken broth and bring to …

Rating: 4.9/5(80)

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Low Carb Greek Lemon Soup with Shirataki Rice keto …

WEBJul 19, 2020 · Add some chicken broth to a large saucepan and add some chopped onion. Bring to the boil and simmer for 5 minutes. Meanwhile, …

1. Add some chicken broth to a large saucepan and add some chopped onion. Bring to the boil and simmer for 5 minutes.
2. Meanwhile, drain the shirataki rice and rinse thoroughly.
3. Crack two eggs into a small bowl or cup and beat to mix. Take a large spoonful of the warm broth and add it to the eggs (tempering them). Quickly stir the broth into the eggs, then pour the mixture back into the saucepan of broth.
4. Add some lemon juice to the soup, and taste for seasoning. Add salt and pepper as necessary (quantities will depend on the broth that you use). Add the rinsed shirataki rice to the soup, and cook for two minutes.

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Greek Lemon Chicken Soup with Rice: Avgolemono

WEBFeb 12, 2013 · While whisking, slowly drizzle one cup of hot broth into the egg-lemon mixture. Then pour egg-lemon-soup mixture into the heated …

Rating: 5/5(5)
1. (Skip this step if you’re using store-bought chicken broth) Put the chicken, carrot, onion, celery, parsley, and salt in a large Dutch oven or stock pot. Add 12 cups of water. Bring to a boil. Lower to a gentle simmer and cook uncovered. After 10 minutes, skim the white solids that rise to the top. (this will ensure a clearer broth) Simmer gently for an hour more. Remove the chicken from the pot. Take the meat off the bones. Shred or cut into bite-sized pieces and set aside. Pour the soup and vegetables through a strainer, reserving the broth. (The cooked vegetables will not be needed for this recipe). Using a large spoon, skim the fat that pools on top of the broth. If you have time to make a broth a day early, a night in the fridge makes it easy to remove the fat. The fat becomes a thin hard layer, sitting on top. Return 8 cups of chicken broth to the pot and heat to a simmer before continuing.
2. Whisk the eggs and lemon juice in a small bowl until fully mixed. While whisking, slowly drizzle one cup of hot broth into the egg-lemon mixture. Then pour egg-lemon-soup mixture into the heated pot of broth while whisking to combine. Reheat gently but don’t allow the soup to boil or the eggs will curdle.
3. Scoop 1/2 to 3/4 cup of hot rice into the bottom of each soup bowl. Add some shredded chicken. Pour in 1 to 1 1/2 cups of broth. Season, to taste, with salt and fresh ground pepper. Garnish with a lemon slice and some parsley, if you like. Enjoy!

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