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Before you jump to Lemony chicken and rice soup(Avgolemono) recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
Healthy eating promotes a feeling of wellness. We tend to feel way less gross whenever we increase our intake of healthy foods and decrease our consumption of processed foods. A salad helps us feel a lot better than a piece of pizza (physically at any rate). Choosing healthier food choices can be difficult when it’s snack time. Finding snacks that will help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?
If you are looking for a fast snack, you can’t go wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the early morning. Eating on the run may be much healthier with wholesome chips and crackers. Choosing whole grain snacks is always far better than eating the highly processed grains we commonly find in our grocery stores.
There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to lemony chicken and rice soup(avgolemono) recipe. You can have lemony chicken and rice soup(avgolemono) using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Lemony chicken and rice soup(Avgolemono):
- Provide 1 kg of Chicken.
- Get 1 of medium Carrot cut into large piece.
- Use 1 of medium small leak white pale part only.
- Prepare 1 of small Onion.
- Get 1/2 tsp of Kosher Salt to taste or according to taste.
- Take 1 of Egg.
- Get 2 1/2 tsp of fresh Lemon juice.
- Provide 1/4 cup of Rice.
- Get 1/2 tsp of Freshly ground black Pepper.
- Get 1/2 tsp of Red Chilli flakes (optional).
- Get As required of Olive oil for serving.
Steps to make Lemony chicken and rice soup(Avgolemono):
- Bring chicken,carrot,leeks,onion and 4 quarts water to in large pot,cook until chicken is cooked..
- Transfer chicken in plate discard carrot,onion,leek and chicken to cool.
- Continue to cook broth over medium high heat until reduced to about 2 quarts about 15-10 mins, season with salt..
- Shred meat from chicken..
- Whisk egg and lemon juice in bowl until foamy and no streaks remain,whisking continuously.add 1/4 cup hot chicken broth,a couple teaspoon at a time at first(do not pour too much hot broth to quickly or you will end up with scrambled egg)..
- Then increasing to a steady stream until fully incorporated,meanwhile reduced heat to medium and add rice in to broth,stirring it otherwise rice stick to bottom,cook 5 min,add shred chicken in it.
- And continue to cook till rice is cook it take about 2-3 min.continue stirring,slowly drizzle tempered egg mixture a couple teaspoon a time at first then increasing to steady stream until fully incorporated..
- Reduced heat to medium low and cook until soup is slightly thickened and velvety looking.
- About 5 mins remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil..
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