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    You are in: Home / Recipes / My Big Fat Greek Lemon Soup (Made Easy) Recipe
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    My Big Fat Greek Lemon Soup (Made Easy)

    My Big Fat Greek Lemon Soup (Made Easy). Photo by Spice Guru

    1/1 Photo of My Big Fat Greek Lemon Soup (Made Easy)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Spice Guru's Note:

    My easy version of Avgolemono (Greek egg lemon soup), made with my My Big Fat Greek Seasoning, can be prepared two ways -- with diced rotisserie chicken -- or without. NOTE: IF USING LOW-SODIUM OR SALT-FREE CHICKEN STOCK, SEASON WITH SEA SALT BEFORE FINAL SIMMER. YOU MAY SUBSTITUTE CHICKEN STOCK WITH CHICKEN BROTH IF DESIRED.

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    Ingredients:

    Servings:

    Units: US | Metric

    ONE

    TWO

    • 1 cup reserved cold chicken stock
    • 4 tablespoons flour (or 5 tablespoons for a thicker soup)
    • 2 eggs

    THREE

    • diced boneless skinless rotisserie-cooked chicken (optional)
    • minced flat leaf parsley (optional, to garnish)

    Directions:

    1. 1
      ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon My Big Fat Greek Seasoning, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
    2. 2
      TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
    3. 3
      THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.

    Ratings & Reviews:

    • on December 08, 2013

      55

      Excellent! I added more lemon juice as a personal preference but otherwise followed the very clear instructions as written.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for My Big Fat Greek Lemon Soup (Made Easy)

    Serving Size: 1 (299 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 259.5
     
    Calories from Fat 127
    49%
    Total Fat 14.2 g
    21%
    Saturated Fat 7.2 g
    36%
    Cholesterol 106.0 mg
    35%
    Sodium 373.6 mg
    15%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.1 g
    24%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    seasoning

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