Avgolemono Soup
Directions
- 1In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside.
- 2Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened.
- 3Add in your minced garlic and cook for another minute.
- 4Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes.
- 5Remove the chicken from the pot and shred it.
- 6Stir in the Minute Instant Rice, cover, and simmer for 5 minutes.
- 7While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling.
- 8Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir.
- 9Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp butter
- 1 unit yellow onion
- 2 stalks celery
- 2 stalks carrot
- 2 tsp Italian seasoning
- 1 tsp red pepper flakes
- 8 cloves garlic
- 6 cups chicken broth
- 1 unit bay leaf
- 1 unit Parmesan rind
- 1 tsp chicken bouillon
- 1 tsp salt
- 1 tsp pepper
- 1 cup Minute Instant White Rice
- 2 unit lemon juice
- 2 unit eggs
- 0.25 cup parsley
- 0.25 cup dill
- 2 unit chicken breasts
Equipment
large potDutch oven or soup pot
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