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Post by wilderness on Feb 2, 2020 6:50:56 GMT -5
Avgolemono Lemon Chicken Soup with Rice-retteacher Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup. Ingredients 4 cups homemade chicken stock or low-sodium broth Salt and freshly ground pepper 2 cups cooked white rice, warmed (I use Uncle Ben’s Ready Rice, the one that you put in the microwave for 90 seconds. Takes 2 of these.) 2 large egg yolks 1/4 cup plus 2 tablespoons fresh lemon juice (Don’t cooke too long after putting in the lemon as it will get bitter) 1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound) 1/4 cup chopped fresh dill (I would try it without first, or add it to half to see if you like it.) How to Make It Step In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.
NOTE: The dill is optional, so you can try it with or without it. It really can be two soups.
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