Avgolemono – Greek Chicken, Rice and Lemon Soup
Avgolemono is a Mediterranean-inspired soup. This deliciously flavorful Avgolemono – Greek Chicken, Rice and Lemon Soup will become everyone’s favorite dish. Prepare it easily with a combination of lemon juice, flavorful and convenient GOYA® Chicken Flavored Bouillon, which is mixed with shredded chicken and pre-cooked white rice. To finish it off, simply whisk in beaten eggs and top off by seasoning with GOYA® Adobo All-Purpose Seasoning with Pepper. Serve this succulent soup with a touch of olive oil and fresh spices. Bon appetite!
Total Time
35m
Prep Time:20m
Yields:6 Servings
Ingredients
3 quarts
water
1 packet
2 lbs.
whole roaster chicken, cooked and shredded
1 cup
3
eggs, large, beaten
2
lemons, juiced
2 tbsp.
1 tbsp.
parsley, minced
1 tsp.
dill, minced (optional)
Directions
Step 1
Heat water in large stock pot to boiling, and add bouillon. Stir to dissolve.
Step 2
Add chicken and rice, and heat through.
Step 3
Whisk together eggs with lemon juice in non-reactive (i.e. stainless steel, ceramic, glass or enamel-coated) bowl.
Step 4
Slowly whisk one ladleful of hot broth into the egg mixture, constantly mixing so eggs do not curdle. Gradually whisk in one more ladleful of broth until egg mixture is heated, and then pour it back into the pot, whisking constantly until fully combined. The soup should have a creamy texture
Step 5
Season with Adobo and additional lemon juice, as needed.
Step 6
Garnish with olive oil and herbs.
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Avgolemono – Greek Chicken, Rice and Lemon Soup
Prep Time 20m
Total time 35m
Yields: 6 Servings
Avgolemono is a Mediterranean-inspired soup. This deliciously flavorful Avgolemono – Greek Chicken, Rice and Lemon Soup will become everyone’s favorite dish. Prepare it easily with a combination of lemon juice, flavorful and convenient GOYA® Chicken Flavored Bouillon, which is mixed with shredded chicken and pre-cooked white rice. To finish it off, simply whisk in beaten eggs and top off by seasoning with GOYA® Adobo All-Purpose Seasoning with Pepper. Serve this succulent soup with a touch of olive oil and fresh spices. Bon appetite!
Ingredients
3 quarts
water
1 packet
2 lbs.
whole roaster chicken, cooked and shredded
1 cup
3
eggs, large, beaten
2
lemons, juiced
2 tbsp.
1 tbsp.
parsley, minced
1 tsp.
dill, minced (optional)
Directions
Step 1
Heat water in large stock pot to boiling, and add bouillon. Stir to dissolve.
Step 2
Add chicken and rice, and heat through.
Step 3
Whisk together eggs with lemon juice in non-reactive (i.e. stainless steel, ceramic, glass or enamel-coated) bowl.
Step 4
Slowly whisk one ladleful of hot broth into the egg mixture, constantly mixing so eggs do not curdle. Gradually whisk in one more ladleful of broth until egg mixture is heated, and then pour it back into the pot, whisking constantly until fully combined. The soup should have a creamy texture
Step 5
Season with Adobo and additional lemon juice, as needed.
Step 6
Garnish with olive oil and herbs.
