Avgolemono

Photo: Sang An; Styling: Philippa Brathwaite

Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble.

Yield: Serves 4 (serving size: about 1 1/2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 21 Minutes
Total: 37 Minutes

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.4g
  • Carbohydrate: 25.7g
  • Fiber: 1.1g
  • Cholesterol: 116mg
  • Iron: 2.1mg
  • Sodium: 541mg
  • Calcium: 54mg

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

Preparation

  1. 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.
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