Rachel's

Avgolemono — Greek Lemon Chicken Soup

Name: Avgolemono — Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2-3 celery stalks, diced; 2-3 garlic cloves, finely chopped; 2 bay leaves; 2 chicken breasts (about 12 oz / 350 g total); 6 cups (1.5 liter) chicken stock; 3/4 cup (175 g) orzo; Juice of 1 lemon; 2 egg yolks; A handful fresh dill; Salt and freshly ground black pepper to taste

4 servings

분량

10 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

2-3 celery stalks, diced

2-3 garlic cloves, finely chopped

2 bay leaves

2 chicken breasts (about 12 oz / 350 g total)

6 cups (1.5 liter) chicken stock

3/4 cup (175 g) orzo

Juice of 1 lemon

2 egg yolks

A handful fresh dill

Salt and freshly ground black pepper to taste

방향

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

Shred the chicken with two forks and add it back to the pot.

While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.

Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

영양 정보

1회 제공량

칼로리

377

지방 전체

13 g

포화 지방

3 g

불포화 지방

9 g

트랜스 지방

0 g

콜레스테롤

154 mg

나트륨

679 mg

탄수화물 전체

32 g

식이섬유

2 g

총 당류

8 g

단백질