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Traditional Egg-Lemon Soup - Recipe


Egg-Lemon soup is a traditional Mediterranean dish, also known as Avgolemono. Made with chicken broth, lemon and egg, the mixture is then heated to thicken. Try adding some bites of chicken breast and homegrown peas to the mix to make it a hearty meal!

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 6 1/2 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/2 cup uncooked long-grain rice
  • 1/3 cup fresh lemon juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh basil, torn into small pieces

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté for about 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk so that the egg thickens but doesn't scramble. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil, serve & enjoy!

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