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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 6 servings |
||
| Calories 454 | ||
| Calories from Fat 209 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.3g | 35% | |
| Saturated Fat 6.7g | 33% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 108mg | 4% | |
| Potassium 344mg | 9% | |
| Total Carbohydrate 27.6g | 9% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.8g | ||
| Protein 30.8g | 61% | |
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Avgolemono Soup (Chicken Soup)
By: Queen Dragon Mom
Aug 11, 2001
SERVES 6
Ingredients
- 1 whole chicken
- 1 cup rice or orzo pasta
- 1 whole onion
- avgolemono sauce
- salt
- pepper
Directions
1
Place the chicken in a large stock pot and fill with enough water to cover it.2
Bring to a boil and remove the foam.3
At this point add the onion and salt and pepper to taste.4
Once the chicken is boiled remove it and the onion from the pot.5
Now add the rice or orzo to the broth and let it boil.6
When the rice or orzo is ready, add the avgolemono sauce.
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- Course > Lunch/Snacks
- Course > Main Dish
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- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > European > Southern (Mediterranean) > Greek
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- Preparation > Time to Make > < 60 mins
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- Occasion > Taste/Mood > Comfort Food
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Thespian
On Sep 9, 2002
First of all,Avgolemono is not chicken soup. The literal translation is Egg-Lemon. This recipe did not include the egg/lemon wgich is as follows.To 6 cups of chicken stock, add 1/3 cup of orzo or rice. Separate 3 eggs. Beat whites with 1/4 tsp of salt, until stiff. Add yolks one at a time with mixer on low speed, until blended.Slowly add 1/4 cup fresh (not bottled)lemon juice. Continuiing to beat, slowly add 1 cup of the stock. Pour the egg/lemon mixture to the rmaining stock and heat through, over low heat stirring until thickened enough to coat a spoon. DELICIOUS! (and authentic)
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