Avgolemono: Greek Chicken and Rice Soup with Egg and Lemon
By Joe
Source: Serious Eats — Daniel Gritzer, Avgolemono Soup (Greek Lemon-Egg Chicken Soup).
A avgolemono soup (greek lemon-egg chicken soup) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix chicken breast halves with chicken stock in a 3-quart saucepan. Heat lightly, using an instant-read thermometer to hold the temperature of the stock round 65°C. Cook till the chicken breast reaches an internal temperature of 65°C (63°C), around 1 hour, next remove from stock.
- 2
Cool. Dice or shred the meat and keep to one side when chicken is cool enough to handle. Add rice or orzo to stock and cook till only just tender, around 20 minutes for rice plus 13 minutes for orzo. Lower heat in order to a bare simmer.
- 3
Mix (2). In a heatproof bowl, mix eggs using 1/4 cup (60ml) lemon juice plus whip till gently foamy while that is happening. Ladle in around of the hot chicken broth (1/2 cup) into the eggs (it does not matter if some rice or orzo comes along for this ride) while beating the whole time. Ladle in three or four extra 1/2-cup additions of this hot chicken broth while beating, next beat the egg-broth mixture back in the broth in the saucepan.
- 4
Mix (3). Add salt till it tastes right. Cook the chicken soup over a low flame, beating and scraping the sides constantly, till it has thickened by the eggs. Taste soup, next, if wanted, beat in leftover lemon juice till your wanted level of lemon flavor is reached.
- 5
Finish. Add salt till it tastes right again, if needed. Add chicken meat, next ladle into bowls. Garnish with dill and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
48.4 g protein for 494 kcal = 9.8 g per 100 kcal, so protein gives about 39% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.8 g per serving
1.6 % of the 50 g daily maximum · 3.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 494 kcal |
| Protein | 48.4 g |
| Carbohydrate | 37.9 g |
| of which sugars | 9.1 g |
| of which free sugars | 0.8 g |
| Fat | 15 g |
| of which saturates | 4.2 g |
| Fibre | 0.9 g |
| Salt | 2.04 g |
Protein per 100 kcal
9.8 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
