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Lorenza

Lorenza Avila

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Recipe of Greek soup of lemon (Avgolemono)
Recipe

Greek soup of lemon (Avgolemono)

30 mins
Low
51
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This lemon soup, known as Avgolémono, has rice and shredded chicken and has a delicious creamy texture! Avgolémono is the Greek name for the egg-lemon mixture used in Mediterranean sauces and soups.
Learn more about Lorenza Avila

Ingredients

4 portions
  • 6 cups chicken soup, Low in salt
  • 3/4 cups long grain rice
  • 2 chicken breasts, cooked and shredded (without skin)
  • 2 eggs, large at room temperature
  • 1/3 cups lemon juice
  • 1 lemon, thin slices

Preparation

Heat the chicken stock and rice in a large saucepan until it boils.
Reduce heat to low heat, cover and cook 15 minutes or until rice is cooked. Add the chicken. Remove the soup from the heat and cover.
Beat eggs and lemon juice in a medium bowl until foamy.
Take about 1 cup of the hot soup broth and slowly add to the eggs, beating constantly. Slowly stir the hot egg mixture in the soup.
Serve immediately with a slice of lemon.

TIPS

Make sure the eggs are at room temperature and mix them well with a little of the chicken stock before adding them to the soup. If you do not do it like this, you can have pieces of boiled egg instead of the creamy texture of the soup.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
02/06/2013 13:16:10
NO SE SI TODO EL HUEVO BATO LOS HUEVOS CLARA Y YEMA JUNTAS O SOLO LA YEMA?????

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