GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
- Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
GREEK LEMON SOUP
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.
Provided by Sharon123
Categories Healthy
Time 40m
Yield 4-6 portions
Number Of Ingredients 7
Steps:
- Pour the broth into a pot and bring it gradually to a full boil.
- Pour in the rice, reduce to a simmer,and cover.
- Cook for about 25 minutes, or until rice is just tender.
- Do not overcook.
- Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
- When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
- Whisk this mixture back into the remaining soup.
- Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
- Do not let it reach a boil.
- Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
- Correct seasoning just before serving.
- Garnish hot or cold with lemon slices and chopped parsley.
Nutrition Facts : Calories 227.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 98.2, Sodium 2361.8, Carbohydrate 22.2, Fiber 0.3, Sugar 1.6, Protein 19.5
MY BIG FAT GREEK LEMON SOUP (MADE EASY)
My easy version of Avgolemono (Greek egg lemon soup), made with my Recipe #488671, can be prepared two ways -- with diced rotisserie chicken -- or without. NOTE: IF USING LOW-SODIUM OR SALT-FREE CHICKEN STOCK, SEASON WITH SEA SALT BEFORE FINAL SIMMER. YOU MAY SUBSTITUTE CHICKEN STOCK WITH CHICKEN BROTH IF DESIRED.
Provided by The Spice Guru
Categories Chicken Thigh & Leg
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
- TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
- THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.
Nutrition Facts : Calories 259.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 106, Sodium 373.6, Carbohydrate 22.2, Fiber 0.5, Sugar 6.1, Protein 10.4
GREEK LEMON CHICKEN SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
- Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
- Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
- Ladle the soup into bowls and garnish with dill.
GREEK LEMON CHICKEN-ORZO SOUP
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
- Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
GREEK LEMON CHICKEN SOUP
This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
- Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
- Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 190 milligrams, Sodium 860 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 27 grams
GREEK LEMON AND ORZO SOUP
Make and share this Greek Lemon and Orzo Soup recipe from Food.com.
Provided by Sandi From CA
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
- Stir in the orzo and boil for 5 minutes.
- Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
- Discard the lemon peel and a bay leaf.
- In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
- Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
- Cook on low heat, whisking, for 5 minutes.
- Stir in the parsley; season with salt and pepper. Serve with pita chips.
GREEK LEMON CHICKEN SOUP
Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.
Provided by LAURIE
Categories Poultry
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
- Stir in rice, chicken, lemon juice and rind.
- Bring mixture to a boil.
- Reduce heat.
- Cover; simmer 15 to 20 minutes or until rice is tender.
GREEK LEMON POTATOES
Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!
Provided by Diana Moutsopoulos
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes in a single layer in a large baking dish or roasting pan.
- Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
- Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g
GREEK LEMON-RICE SOUP
Make and share this Greek Lemon-Rice Soup recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth to boiling in medium saucepan; stir in rice and garlic.
- Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
- Reduce heat to low.
- Mix lemon juice and egg; slowly stir mixture into soup.
- Stir in parsley; season to taste with salt and white pepper.
- Pour soup into bowls.
Nutrition Facts : Calories 67.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.6, Carbohydrate 11.3, Fiber 0.3, Sugar 0.5, Protein 2.6
YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)
Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Provided by Melissa Clark
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
- Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
- In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
- In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
- Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.
More about "greek lemon soup recipes"
AVGOLEMONO (GREEK LEMON SOUP) RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 74 per servingServings 6
GREEK BEEF SOUP RECIPE (KREATOSOUPA) - MY GREEK DISH
From mygreekdish.com
COMFORTABLE FOOD - GREEK LEMON CHICKEN SOUP
From facebook.com
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO- THE BOSSY KITCHEN
From thebossykitchen.com
GREEK LEMON CHICKEN SOUP - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
GREEK WHITE BEAN SOUP WITH GARLIC & LEMON - REAL GREEK RECIPES
From realgreekrecipes.com
GREEK LEMON CHICKPEA SOUP - THE GREEK FOODIE
From thegreekfoodie.com
GREEK LEMON SOUP JEFF MAURO : 28+ QUICK FOOD VIDEOS
From highproteinfoodstamil.foodtaobao.com
VEGAN GREEK LEMON RICE SOUP | FOODBYMARIA
From foodbymaria.com
GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)
From mygreekdish.com
GREEK LEMONY CHICKEN AVGOLEMONO SOUP, 2 WAYS! - YOUTUBE
From youtube.com
RECIPE FOR AVGOLEMONO - GREEK STYLE EGG AND LEMON SOUP
From greekboston.com
GREEK LEMON RICE SOUP RECIPE (AVGOLEMONO) | FOODAL
From foodal.com
AVGOLEMONO SOUP | GREEK EGG LEMON SOUP | LEMON & OLIVES
From lemonandolives.com
AVGOLEMONO SOUP (GREEK LEMON SOUP) RECIPE | LITTLE SPICE JAR
From littlespicejar.com
GREEK LEMON SOUP (AVGOLEMONO) - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.ca
AVGOLEMONO (GREEK LEMON CHICKEN SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: REAL GREEK EGG-LEMON SOUP | CBC LIFE
From cbc.ca
18 OF OUR BEST AND BRIGHTEST LEMON SOUP RECIPES
From tasteofhome.com
GREEK LEMON CHICKEN SOUP RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
10 TRADITIONAL GREEK SOUPS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
GREEK LEMON CHICKEN SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
GREEK LEMON RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
TRADITIONAL GREEK SOUP RECIPES - MY GREEK DISH
From mygreekdish.com
HEALTHY GREEK LEMON CHICKEN SOUP {LOW CAL, PALEO, GF}
From skinnyfitalicious.com
GREEK "LEMON CHICKEN" SOUP - COMFORTABLE FOOD
From comfortablefood.com
GREEK LEMON CHICKEN SOUP - MAD ABOUT FOOD
From madaboutfood.co
TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG ...
From mygreekdish.com
BEST GREEK LEMON CHICKEN SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
AVGOLEMONO SOUP RECIPE (GREEK LEMON CHICKEN SOUP)
From themediterraneandish.com
GREEK LENTIL & SPINACH SOUP WITH LEMON | SHE'S NOT COOKIN'
From shesnotcookin.com
LOW CARB GREEK LEMON SOUP WITH SHIRATAKI RICE - KETO RECIPE
From stepawayfromthecarbs.com
GREEK LEMON SOUP | COOK FOR YOUR LIFE
From cookforyourlife.org
GREEK LEMON CHICKEN SOUP - DAMN DELICIOUS
From damndelicious.net
TRADITIONAL MAGIRITSA RECIPE (GREEK EASTER SOUP)
From mygreekdish.com
HOMEMADE GREEK AVGOLEMONO SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
#60-minutes-or-less #time-to-make #course #preparation #healthy #soups-stews #low-fat #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #number-of-servings
You'll also love