Jan 11, 2019
Looking for a new chicken soup recipe? Based on a Greek soup, this high-protein recipe thickens without flour or other unapproved or carby items. Perhaps it sounds a little unconventional but I highly recommend it! Easy on the tummy, this would be a great recipe to make in bulk and freeze to have handy over the winter months if feeling under the weather.
Chicken Avgolemono Soup http://www.foodandwine.com/recipes/chicken-avgolemono
In a large pot, bring broth, water, and 1 tsp salt to a simmer. Add chicken and simmer until just done, ~10 min. Remove chicken from pot. When they are cool enough to handle, cut them into bite-size pieces. Meanwhile, stir rice into broth. Increase heat and boil until rice is almost tender, ~10 min. Reduce heat to lowest possible temperature. In a medium glass or stainless-steel bowl, beat eggs, lemon juice, and remaining 1/2 teaspoon salt until frothy. Remove ~1 cup hot broth from pot. Pour hot liquid in a thin stream into egg mixture, whisking constantly. Pour mixture back into pot and stir until soup begins to thicken, ~3 min. Do not let soup come to a simmer, or it may curdle. Return chicken to the pot and stir in the peas.
Makes about 4 protein servings each with less than a half carb – fill in with a partial fruit serving or slice of Ezekiel toast. You could also use this as a base recipe and increase the rice or add sweet potato to fill out the carbs. Feast Greek, feast lemony, and as always…FEAST ON!!!
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