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Favorite Avgolemono Soup

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Submitted by EmilyG

Favorite Avgolemono Soup recipe

YIELD

16 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

1 1
EACH WHOLE CHICKEN *
4 ½ 4.5
QUARTS QUARTS WATER *
1
X SALT
to taste *
2 473
CUPS ML RICE
uncooked
3 3
X LEMON
juice *
5 5
LARGE LARGE EGGS

Directions

Place chicken, water, and desired amount of salt in heavy pot. Bring to boil. Reduce heat and simmer for approximately 1½ to 2 hours, skimming foam off top as necessary. Add more water, as necessary, so you will end up with 3 quarts of chicken stock.

Remove chicken and set aside for later use. Strain chicken stock into clean saucepan, reserving 3 cups.

Bring stock in saucepan to boil. Add rice and bring back to boil. Reduce heat and simmer for 30 minutes or until rice is soft. In a large measuring cup, place lemon juice with one cup of reserved chicken stock. Set aside.

In large mixing bowl beat eggs on high speed for 4 minutes. Reduce speed to medium and continue beating while you slowly add lemon juice and stock mixture.

Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing. Turn mixer off. Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually.

Continue to stir for one minute while soup cooks. Remove from heat. Salt and pepper to taste. Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 106 15% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 23mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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