Athenian Avgolemono Sour Soup

Athenian Avgolemono Sour Soup
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Servings: 6
Serving Size: 1-cup
8-cups water
1-pc whole chicken, cut in pieces
Salt and pepper
1-cup whole grain rice
4-pcs eggs, separated
2-pcs lemons, juice
¼-cup fresh dill, minced
Dill sprigs and lemon slices for garnish
Pour the water in a large pot. Add the chicken pieces, and cover the pot.
Simmer for an hour.
Remove the cooked chicken pieces from the pot and take 2-cups of the
chicken broth. Set aside and let it cool.
Bring to a boil the remaining. Add salt and pepper to taste. Add the rice and
cover the pot. Simmer for 20 minutes.
Meanwhile, de-bone the cooked chicken and tear the flesh into small pieces.
Set aside.
Work on the separated egg whites and yolks: whisk the egg whites until stiff;
whisk the yolks with the lemon juice.
Pour the egg yolk mixture to the egg white mixture. Whisk well until fully
combined. Add gradually the reserved 2-cups of chicken broth to the mixture,
whisking constantly to prevent the eggs from curdling.
After fully incorporating the egg mixture and chicken broth, pour this
mixture into the simmering broth and rice. Add the dill, and stir well. Simmer
further without bringing it to a boil.
Add the chicken pieces to the soup. Mix until fully combined.
To serve, ladle the soup in bowls and sprinkle with fresh ground pepper.
Garnish with lemon slices and dill sprigs.
Nutrition: Calories: 122.4, Total Fats: 1.2g, Dietary Fiber: 0.2g,
Carbohydrates: 7.5g, Protein: 13.7g

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