Greek Lemon Rice And Chicken Soup

Greek Lemon Rice and chook Soup additionally referred to as Avgolemono is now considered one of my preferred smooth soups to make!

I know this yummy soup has been round for a totally long term, but my first time attempting this became last 12 months once I visited San Francisco. San Francisco is an tremendous foodie town wherein you could discover eating places that serve food from all exceptional parts of the arena at any given time of the day.

My taste buds were bursting with each single chew. It was like the last comfort food for me on a cold San Francisco day after spending hours upon hours of walking the town.

I used a 6-Quart solid Iron Dutch Oven to make this. It’s the appropriate size and makes for easy cleanup because nothing receives caught to the perimeters or backside of this pot. i like it.

INGREDIENTS:

• 2 Tbs EVOO (extra virgin olive oil)
• 1 large Sweet Onion chopped
• 3 cloves minced Garlic
• 4 cups Chicken Broth
• 1 Bay Leaf
• ½ tsp Sea Salt
• ½ tsp Black Pepper
• 2 boneless skinless Chicken Breasts
• ½ cup Arborio Rice
• Juice from 1 Lemon
• 3 Eggs
• ¼ cup chopped fresh Dill Weed

INSTRUCTIONS:

1. In 6 Qt Dutch Oven upload EVOO and Onion.
2. Saute over med/high warmness 5-6 min until Onions are translucent and softened.
3. Add Garlic and saute 1 minutes.
4. Upload chicken Broth, Bay Leaf, Salt, Pepper, and chook Breasts.
5. Carry to boil over med/high heat, cover and flip heat all the way down to med/low.
6. Permit simmer 20 minutes.
7. Take away hen and shred.
8. Add bird again to the pot.
9. Upload Rice.
10. Cover and simmer 20 extra mins.
11. Remove Bay Leaf.
12. In a small bowl whisk together Eggs and Lemon Juice.
13. Slowly upload in 1 ladle of the broth whilst whisking, then add egg aggregate into the soup.
14. Upload in Dill Weed and stir.
15. Permit prepare dinner approximately 5 mins before serving.
16. Taste and add more Lemon juice if wanted.
17. Garnish with Lemon Slices and greater clean Dill Weed.
18. Experience!

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