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

A white and blue bowl filled with healthy avgolemono made with fish, rice, and lemon 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

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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).

  • 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.

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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. #leitesculinaria on Instagram 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