Appetizers / Soups / Salads

Greek Avogolemono Soup is for Soup.

Greek Avogolemono Soup takes 10 minutes to prepare.

Greek Avogolemono Soup takes 10 minutes to cook.

Greek Avogolemono Soup makes 30 servings.

The ingredients for Greek Avogolemono Soup are:

52 oz (2) 26 oz cans of Campbells Chicken&Rice Soup
20 lg eggs
1 1/4 cups lemon juice
2 tsp extra virgin olive oil
5 cloves freshly chopped garlic
6 1/2 tblsp Arrowroot ( for thickening)
6 1/2 tblsp cold water

Here is how you make Greek Avogolemono Soup:

Add 2 cans soup to pot and simmer. Add eggs and lemon juice to a separate large mixing bowl and whisk until combined. In other separate bowl whisk the arrowroot and cold water together until blended. When the soup is heated, TURN OFF HEAT and add the arrowroot mixture to the soup and stir well. With a ladle, (very slowly)so as not to COOK eggs. * Important ( You do not want consistency of scrambled egg here!) add the soup to the egg and lemon mixture while constantly whisking the mixture to temper the eggs. When most of the liquid is added to egg and lemon mixture, add the rest of tempured egg mixture to soup pot and stir to combine. * When reheating this take care not to overheat - *again - you do not want consistency of scramble egg. If desired .5 lb chicken can be added to soup. This recipe is not calculated for added chicken. Calories based on 1 cup serving. ENJOYNumber of Servings: 30Recipe submitted by SparkPeople user PDEHART.

The nutritional information for Greek Avogolemono Soup is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 83.5

• Total Fat: 4.2 g
• Cholesterol: 143.5 mg
• Sodium: 369.9 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 0.5 g
• Protein: 5.0 g