Free Recipe Greek Lemon Soup 2
Recipe Type: E Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Greek Lemon Soup 2 Recipe
2 cn Chicken broth
1 md Skinless boneless chicken
-breast halves, (about 6
-ounces)
1 sm Onion; peeled
2 Whole cloves
1 md Carrot; peeled and cut into
-2 pieces
1 md Celery stalk; cut into 2
-pieces
2/3 c Long-grain rice
3 lg Eggs
1/3 c Fresh lemon juice
1 tb Margarine or buttter
Chopped fresh chives; for
-garnish
Greek Lemon Soup 2 Preparation
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside. Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 – 20 minutes until rice is tender. Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings. NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is thickened with eggs and rice. It”s best served soon after you make it. Recipe by: Good Housekeeping magazine, 3/97 Posted to MC-Recipe Digest V1 #744 by LBotsko@aol.com on Aug 14, 1997
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