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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 Servings
4 c Water
2 lb Bone-in, skin-on chicken
- thighs and/or legs
1 md White onion, quartered
2 lg Carrots; in chunks
2 Ribs celery; in chunks
2 Bay leaves
1/4 c Long-grain white rice;
- rinsed, drained
1 Egg white; room temp
3 Egg yolks; room temp
1 tb Lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill &
- oregano; garnish (opt)
Fresh lemon zest; garnish
- (opt)
PREPARE THE CHICKEN BROTH: In a large soup pot, combine
the water, chicken, onion, carrots, celery and bay
leaves. Bring to a boil over medium-high heat and then
reduce to a simmer. Let cook for 2-3 hours, skimming
foam from the top, as needed, until a rich chicken broth
forms. (Learn more about making chicken broth, if this
is new to you.)
After 2-3 hours, discard the veggies and bay leaves and
remove the chicken from the broth. Separate the chicken
meat from the skin and bones, shred and set aside.
Step 3: Cook the rice Remove 1 cup of broth from the
stockpot and set aside. Then, bring the remaining broth
back to a boil and add the rice. Reduce to a simmer and
cook the rice until tender, about 15-20 minutes.
EDITOR`S TIP: You may be tempted to skip rinsing your
rice, but please, don`t. Rinsing the rice removes
surface starch from individual grains, which can cause
them to become gummy as they cook and clump together.
For fluffy rice with a better texture, always rinse!
PREPARE THE AVGOLEMONO: While the rice cooks, prepare
the avgolemono. In a stand mixer fitted with a whisk
attachment, beat the egg whites to soft peaks; it will
take 2-3 minutes.
Then, add the egg yolks and beat for another 1-2 minutes
until frothy. Slowly add the lemon juice and zest and
stir to combine. Then, temper the lemon-egg mixture by
gradually adding the reserved cup of hot broth to the
mixer in a slow, steady stream while whisking
continuously. Continue to beat the mixture until
well-blended; 1-2 minutes.
ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
to the pot of broth and fully cooked rice on the stove.
Stir to combine and then bring the soup to a simmer. Add
salt and pepper and cook for 10-12 minutes, or until the
soup thickens.
Ladle the soup into bowls and top with a bit of the
reserved shredded chicken, if desired. Garnish with
fresh parsley, dill, oregano and lemon zest, and serve
with crusty bread.
NOTE: You can save a lot of time by opting for a
high-quality store-bought chicken broth rather than
making your own. Simply pick up this recipe at Step 3
if using store-bought broth.
Lauren Habermehl, Pewaukee, Wisconsin
Makes: 4 - 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
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