Leftovers Avgolemono Soup

May 08, 2023May 8, 20230 3
How to make Leftovers Avgolemono Soup from scratch
in Soup

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

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Ingredients

2 cups cooked chicken , shredded
1 1/2 cups long grain white rice , cooked ( or brown rice )
1 cup broccoli floret , cooked , finely chopped
4 cups chicken stock
1 large lemon , zest of
1 piece cinnamon sticks or 1/4 teaspoon saffron thread
1 fresh bay leaf
2 large eggs
2 large egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
salt , to taste
fresh ground black pepper , to taste
2 tablespoons flat-leaf Italian parsley , coarsely chopped

Nutrision Information

Servings Per Recipe
4
Calories
320
Sugar
3g
Fat
7g
Leftovers Avgolemono Soup is an old Greek recipe that dates back to the Byzantine period. Avgolemono means 'egg-lemon,' which refers to the soup's tangy flavor. It is traditionally made with homemade chicken broth, orzo pasta, and lemon juice. However, many modern recipes use leftover rice, chicken, and vegetables for a more convenient version that still tastes great. The soup has a creamy texture due to the addition of beaten eggs and lemon juice, which gives it a unique richness and depth of flavor. It is a great way to use up leftovers and can be enjoyed as a light meal or as a starter to a more substantial meal.

Instructions

1.In a large pot, bring chicken stock to a boil over high heat. Add the cinnamon stick or saffron thread and bay leaf.
2.Add the cooked rice and shredded chicken to the pot, and simmer over medium heat for 10-15 minutes until the rice becomes tender.
3.While the soup is simmering, whisk the eggs and egg yolks together in a separate mixing bowl until frothy.
4.Gradually whisk in the fresh lemon juice. Continue whisking until the egg mixture becomes frothy again.
5.Remove the cinnamon stick or saffron thread and bay leaf from the soup pot. Gradually whisk the egg mixture into the soup, stirring until the soup thickens slightly. Be sure to keep the heat low, as high heat will cause the eggs to curdle.
6.Stir in the chopped broccoli florets and cayenne pepper.
7.Season the soup with salt and pepper to taste. Add more lemon juice if needed.
8.Garnish with chopped parsley and lemon zest before serving. Enjoy!

PROS

Leftovers Avgolemono Soup is a delicious way to use up leftover chicken, rice, and vegetables.
It is easy to make and can be prepared in a single pot.

CONS

Avoid using leftover rice that has been sitting in the fridge for more than two days.
It can breed harmful bacteria that can cause food poisoning.

Lemon zest adds flavor to the soup, but avoid overdoing it.
Too much zest can make the soup bitter.

HEALTH & BENEFITS

This soup is low in calories and fat, making it a great option for weight watchers. It is also rich in protein, thanks to the chicken and eggs in the recipe.
Lemon juice is a great source of vitamin C, which supports immune function and skin health. It also has antioxidant properties that help protect against cell damage caused by free radicals. Cinnamon and saffron are powerful antioxidants that have been linked to improving blood sugar control.

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