Healthy Avgolemono Soup

This healthy avgolemono soup is about precisely like the classic greek dish made with rice, gamboge, and eggs except it ’ s a little lighter and you can swap out traditional chicken for fish if you please .

normally known as avgolemono in Greece, this classic lemon rice soup is normally made with wimp. here, it ’ s a touch less creamy, a fiddling brothier, and you have the option of swapping white pisces for chicken, although leftover roast chicken besides works wonderfully. Either way, the slurp-worthy results are gratifyingly worthy of upend custom. – Angie Zoobkoff

Healthy Avgolemono Soup

This healthy avgolemono soup is about precisely like the classical greek cup of tea made with rice, lemon, and eggs except it ’ s a little light and you can swap out traditional chicken for fish if you please. Sonoma Press

Prep

15

mins

Cook

25

mins

Total

40

mins

Entrees

Greek

8

servings

220

kcal

No ratings yetPrint Recipe

Ingredients 

• ▢

  2 tablespoons olive oil

• ▢

  1 culture medium onion finely diced

• ▢

  2/3 cup uncooked arborio rice

• ▢

  10 cups canned chicken broth or homemade chicken stock

• ▢

  1 egyptian pound shredded cooked wimp from 1 rotisserie chicken or fast white fish fillets such as tilapia, c, or haddock, cut into 2-inch ( 5-cm ) strips

• ▢

  1/2 cup lemon juice

• ▢

  2 large eggs

• ▢

  1 teaspoon newly background black pepper

• ▢

  Sea salt (optional)

• ▢

  2 tablespoons chopped flat-leaf parsley for garnish

Directions 

• In a large saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Pour in the rice and stir until the grains are well coated with oil.

• Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the rice is just tender, 15 to 20 minutes.

• Add the fish and gently simmer until the fish is just cooked through, about 5 minutes. (If you’re using cooked chicken, you will only need to warm it through, about 3 minutes).

  Read more: Eating For The Healthy Body And A Proper Life

• In a heat-safe glass measuring cup, whisk together the lemon juice, eggs, and pepper. Whisking the egg mixture constantly, add a few ladles full of hot broth. Then stir the egg mixture into the soup. Taste and season with salt and pepper, if needed.

• Sprinkle with parsley and serve immediately.

Print Recipe

Show Nutrition

Serving:

1

portion

Calories:

220

kcal

(11%)

Carbohydrates:

19

g

(6%)

Protein:

20

g

(40%)

Fat:

8

g

(12%)

Saturated Fat:

2

g

(13%)

Polyunsaturated Fat:

1

g

Monounsaturated Fat:

4

g

Trans Fat:

1

g

Cholesterol:

75

mg

(25%)

Sodium:

137

mg

(6%)

Potassium:

500

mg

(14%)

Fiber:

1

g

(4%)

Sugar:

1

g

(1%)

Vitamin A:

154

IU

(3%)

Vitamin C:

8

mg

(10%)

Calcium:

32

mg

(3%)

Iron:

2

mg

(11%)

Recipe Testers’ Reviews

originally published April 09, 2019 Recipe © 2015 Sonoma Press. Photo © 2015 StockFood. All rights reserved. All materials used with permission. If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We ‘d love to see your creations on Instagram, Facebook, and Twitter .

source : https://nutritionline.net
Category : Healthy