Soup

Avegolemono Soup with Chicken is for Soup.

Avegolemono Soup with Chicken takes 20 minutes to prepare.

Avegolemono Soup with Chicken takes 20 minutes to cook.

Avegolemono Soup with Chicken makes 8 servings.

The ingredients for Avegolemono Soup with Chicken are:

1 already cooked grocery store rotisserie chicken, skinned with the meat removed.
2 to 2.5 quarts of chicken broth ? I like the College Inn brand
2 Tablespoons extra virgin olive oil
1 small carrot, peeled and chopped
1 onion, diced
1 stalk of celery, chopped
salt and pepper to taste
1 cup of uncooked rice or orzo
2 eggs
? to ? cup of fresh lemon juice ? but this is all a matter of how lemony you like it and I like mine with lots of lemon

Here is how you make Avegolemono Soup with Chicken:

In a soup pot, heat the olive oil on medium high heat. Then add the onion, carrot, and celery, season with salt and pepper. Sautee until the vegetables are tender. Add the chicken broth, stir and bring the mixture to a boil. Once the broth comes to a boil, reduce heat to medium and add the rice or orzo. Cook for 15 minutes at a simmer.While the rice/orzo cooks, crack the 2 eggs into a large mixing bow. Using a hand mixer (you could use a stand mixer or a large whisk with lots of elbow grease), beat the eggs until they are light yellow and are starting to become frothy. While beating the eggs, gradually add in the lemon juice. Then, very slowly, while the mixer is going, ladle in small amounts of the hot chicken stock until the egg/lemon mixture. Your goal here is to NOT cook the eggs. You just want to add enough stock to heat up the egg/lemon mixture until it is steaming. Usually, it takes about 3 or 4 ladles of stock, but do it gradually and keep mixing it while you do it. Otherwise you get scrambled egg lemon soup.Once the broth has been added to the egg/lemon mixture, slowly pour this back into the stockpot and gently stir. Add in the meat from the chicken. Stir. Ladle into bowls and serve.Note about eggs and lemon: both of these are a matter of taste. Some people make this with up to 6 eggs in it. Similarly, some people really like a lot of lemon in their soup. If you err on the side of liking things more eggy, then you should start with 3 eggs. If you like things more lemony, start with 1/3 of a cup of juice. If you like lemon and egg, then there is nothing preventing you from upping the ante on both.Number of Servings: 8Recipe submitted by SparkPeople user BIRKLAND.

The nutritional information for Avegolemono Soup with Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 130.6

• Total Fat: 7.3 g
• Cholesterol: 92.9 mg
• Sodium: 483.9 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 0.6 g
• Protein: 7.5 g

The dietary needs meet for Avegolemono Soup with Chicken is Low Fat