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Avgolemono

Photo: Sang An; Styling: Philippa Brathwaite
Hands-on time 21 mins
Total time 37 mins
Yield Serves 4 (serving size: about 1 1/2 cups)
Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 6 1/2 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/2 cup uncooked long-grain rice
  • 1/3 cup fresh lemon juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons torn fresh basil

Nutrition Information

  • calories 269
  • fat 7 g
  • satfat 1.5 g
  • monofat 3.5 g
  • polyfat 1.1 g
  • protein 25.4 g
  • carbohydrate 25.7 g
  • fiber 1.1 g
  • cholesterol 116 mg
  • iron 2.1 mg
  • sodium 541 mg
  • calcium 54 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.