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Friday, January 6, 2017

Avgolemono (Greek Lemon-Egg Soup)

Serves: 2 (easily doubled)

1 tbsp olive oil
1/2 onion, finely diced
1 celery rib, finely diced
1 carrot, finely diced
1 small cooked chicken breast, shredded
1/2 cup cooked rice
3 cups low-sodium chicken broth
1/4 tsp, dried thyme
juice of 1/2 lemon
1 large egg
chopped fresh parsley, for garnish

In a medium pot, heat olive oil over medium heat. Add the onion and celery and cook for about 5 minutes, until onion is soft. Add carrot, cooked chicken, cooked rice, chicken broth, and thyme. Bring to a boil, cover, and reduce to a simmer for about 10 minutes, until the carrots are soft. In a small bowl, whisk together the lemon juice and egg. When the soup is done, add about 1 cup of the soup to the lemon and egg mixture, stir, and then slowly add the egg mixture back into the pot of soup. Reheat for about 1 minute. Garnish with chopped parsley and enjoy!

Adapted from: Real Simple

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