Avgolemono Rice Recipes

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GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

Steps:

  • In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
  • Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
  • In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
  • Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

AVGOLEMONO



Avgolemono image

This is the most popular of Greek soups. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape. Garnish with fresh lemon slices.

Provided by MC

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 4

Number Of Ingredients 6

1 ¾ quarts chicken broth
½ cup uncooked orzo pasta
3 eggs
1 lemon, juiced
1 tablespoon cold water
salt and pepper to taste

Steps:

  • Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
  • Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
  • Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!

Nutrition Facts : Calories 150 calories, Carbohydrate 21.8 g, Cholesterol 139.5 mg, Fat 4.2 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 54.6 mg, Sugar 1.3 g

AVGOLEMONO RICE



Avgolemono Rice image

This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked "pasta style," in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method. The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.

Provided by Gabrielle Hamilton

Categories     grains and rice, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

Coarse kosher salt, for cooking rice and for seasoning the sauce
1 1/4 cups jasmine rice
3/4 cup frozen small peas
2 cups excellent homemade brown lamb stock (using well-roasted bones; even better if bits of meat remain)
5 large egg yolks
1/4 cup freshly squeezed lemon juice
4 scallions, sliced in 1/3-inch rings, on a slight bias
Freshly and finely ground black pepper

Steps:

  • Bring 8 cups of water to a rolling boil. Season lightly with salt. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice "pasta-style" until just done.
  • Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice - you want it fluffy and to be able to cool and dry quickly.
  • Rinse the peas under cool water briefly to remove any frosty crystals.
  • Bring the lamb stock to a simmer.
  • In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.In a slow steady stream, while constantly whisking, add half the hot lamb stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
  • Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk - a minute or 90 seconds more.
  • Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi and as creamy as risotto.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 6 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 3 grams

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)



Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono) image

The perfect dish for a cold winter's day! 'Kotosoupa Avgolemono' is a hearty and delicious classic Greek lemon chicken soup, bursting with Mediterranean flavours.

Provided by Eli K. Giannopoulos

Categories     Soups

Time 1h40m

Number Of Ingredients 8

1 chicken (1-1.2 kg/ 35-40 ounces)
1 red onion, peeled
5 cups (1.2 L) of water
150-200g short-grain rice, like Arborio (6-7 ounces)
2 large eggs
juice of 1 lemon
2 carrots (optional)
salt and freshly ground pepper

Steps:

  • To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
  • When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
  • Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
  • Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
  • While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
  • To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
  • To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 277kcal, Sugar 2.3g, Sodium 376mg, Fat 4.7g, SaturatedFat 1.1g, UnsaturatedFat 2.2g, TransFat 0g, Carbohydrate 25.2g, Fiber 0.8g, Protein 31.5g, Cholesterol 137mg

AVGOLEMONO RICE



Avgolemono Rice image

A tasty, easy, Greek-inspired Avgolemono rice.

Provided by nic

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons salted butter
2 tablespoons extra-virgin olive oil
1 cup medium-grain white rice
2 cups water
¼ cup lemon juice
½ cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried oregano
1 large egg, whisked

Steps:

  • Combine butter and olive oil in a saucepan over medium heat. Add rice and stir to coat. Cook and stir for 1 minute.
  • Stir in water, cover, and cook for 10 minutes. Stir in lemon juice; cover and cook until rice is tender and liquid has been absorbed, about 5 minutes longer.
  • Remove from the heat and let sit, covered, for at least 5 minutes.
  • Stir in Parmesan cheese, parsley, and oregano. Add whisked egg and stir until well combined, being careful not to scramble.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 41.4 g, Cholesterol 70.6 mg, Fat 17 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.8 g, Sodium 217.2 mg, Sugar 0.9 g

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