After I had the Avgolemono Soup at Le Petit Greek in L.A., I couldn’t stop thinking about it. I love making soups. Something about how the flavors meld together in the pot soothes me. And I love eating soup, especially in the winter.
I was dying to make this soup in particular, so I mixed together a few recipes that I found online- and the results were delish. It’s low fat, and takes less than an hour to make, Word to the wise: Don’t add the rice and eggs until about 20 minutes before serving, otherwise it will get mushy.
INGREDIENTS
10 cups chicken stock
1 shredded rotisserie chicken
1 1/2 cups of white rice
4 tbsp. olive oil
1 1/2 cups of white rice
4 tbsp. olive oil
1 onion (chopped)
2 carrots (chopped)
2 stalks celery (chopped)
1/2 teaspoon oregano
salt and pepper to taste
2 eggs
2 lemons (juice)
1 handful dill (chopped)
2 carrots (chopped)
2 stalks celery (chopped)
1/2 teaspoon oregano
salt and pepper to taste
2 eggs
2 lemons (juice)
1 handful dill (chopped)
DIRECTIONS
1. Sautee onions, carrots and celery in pot until golden brown.
2. Add Chicken, oregano, salt and pepper.
3. After 2 minutes, add chicken broth.
4. Bring the soup to a boil and simmer.
5. 20 minutes before eating, add rice to pot. Cook 15 minutes, or until rice is tender.
3. Take the pot off the heat.
4. Whisk the eggs in a bowl until frothy.
5. Whisk in the lemon juice.
6. Slowly whisk in some of the liquid from the soup to temper the eggs.
7. Mix the avgolemono sauce into the soup.
8. Stir in the dill and serve.
3. Take the pot off the heat.
4. Whisk the eggs in a bowl until frothy.
5. Whisk in the lemon juice.
6. Slowly whisk in some of the liquid from the soup to temper the eggs.
7. Mix the avgolemono sauce into the soup.
8. Stir in the dill and serve.