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    You are in: Home / Recipes / Kotosoupa Avgolemeno - Chicken Egg-Lemon Soup Recipe
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    Kotosoupa Avgolemeno - Chicken Egg-Lemon Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    madison.cherpas's Note:

    A delicious Greek recipe passed down by my Yaiyai. The soup and sauce are cooked separately. Perfect soup for a sore throat.

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    Ingredients:

    Servings:

    Units: US | Metric

    For sauce

    • 2 large eggs (separated)
    • 1 cup boiling broth (homemade or otherwise) or 1 cup stock (homemade or otherwise)
    • 1 -4 lemon, juice of
    • salt

    Directions:

    1. 1
      Cover chicken, vegetables, and parsley with water; bring to a boil. Skim off scum if any accumulates.
    2. 2
      Reduce heat and cook partially covered 1 1/2 to 2 hours, until chicken is tender.
    3. 3
      Remove chicken from broth; set aside to cool and cut into bite sized pieces when cool enough to touch.
    4. 4
      Strain broth into a small pot, discarding vegetables.
    5. 5
      Return broth to the stove. Add the rice. Bring broth and rice to a boil.
    6. 6
      Meanwhile, beat egg whites with a dash of salt until thick but not dry. Add yolks one at a time until well blended.
    7. 7
      Slowly beat in lemon juice and hot broth separate from the broth you just prepared.
    8. 8
      Put in a sauce pan over low heat and stir regularly until it is the texture of gravy. DO NOT let sauce boil as it will curdle.
    9. 9
      Once the rice and broth boiled, reduce heat and cook covered until rice is tender (about 15-20 minutes).
    10. 10
      Return chicken to pot.
    11. 11
      Blend hot soup with avgolemono sauce.
    12. 12
      Serve hot garnished with fresh parsley.

    Ratings & Reviews:

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    Nutritional Facts for Kotosoupa Avgolemeno - Chicken Egg-Lemon Soup

    Serving Size: 1 (477 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 612.9
     
    Calories from Fat 324
    53%
    Total Fat 36.1 g
    55%
    Saturated Fat 10.3 g
    51%
    Cholesterol 232.1 mg
    77%
    Sodium 323.4 mg
    13%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.9 g
    7%
    Protein 46.5 g
    93%

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