Avgolemono – Greek Chicken, Rice and Lemon Soup

Name: Avgolemono – Greek Chicken, Rice and Lemon Soup
Prep time: 20M
Total time: 35M
Yield: 6 Servings
Ingredients: 3 quarts water; 1 packet GOYA® Chicken Flavored Bouillon; 2 lbs. whole roaster chicken, cooked and shredded; 1 cup Canilla ® Extra Long Grain Rice CANILLA® Extra Long Grain Rice, cooked; 3 eggs, large, beaten; 2 lemons, juiced; GOYA® Adobo All-Purpose Seasoning with Pepper to taste; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 tbsp. parsley, minced; 1 tsp. dill, minced (optional)

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Avgolemono is a Mediterranean-inspired soup. This deliciously flavorful Avgolemono – Greek Chicken, Rice and Lemon Soup will become everyone’s favorite dish. Prepare it easily with a combination of lemon juice, flavorful and convenient GOYA® <a title="Chicken Flavored Bouillon" href="https://goya.com/en/products/seasonings/bouillon#chicken-flavored-bouillon" data-udi="https://goya.com/en/products/seasonings/bouillon#chicken-flavored-bouillon">Chicken Flavored Bouillon</a>, which is mixed with shredded chicken and pre-cooked white rice. To finish it off, simply whisk in beaten eggs and top off by seasoning with GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>. Serve this succulent soup with a touch of olive oil and fresh spices. Bon appetite!

Total Time

35m

Prep Time:20m

Yields:6 Servings

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Ingredients

3 quarts

water

1 packet

GOYA® Chicken Flavored Bouillon

2 lbs.

whole roaster chicken, cooked and shredded

1 cup

GOYA® Canilla® Extra Long Grain Rice, cooked

eggs, large, beaten

lemons, juiced

GOYA® Adobo All-Purpose Seasoning with Pepperto taste

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tbsp.

parsley, minced

1 tsp.

dill, minced (optional)

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Directions

Kitchen View

Step 1

Heat water in large stock pot to boiling, and add bouillon. Stir to dissolve.

Step 2

Add chicken and rice, and heat through.

Step 3

Whisk together eggs with lemon juice in non-reactive (i.e. stainless steel, ceramic, glass or enamel-coated) bowl.

Step 4

Slowly whisk one ladleful of hot broth into the egg mixture, constantly mixing so eggs do not curdle. Gradually whisk in one more ladleful of broth until egg mixture is heated, and then pour it back into the pot, whisking constantly until fully combined. The soup should have a creamy texture

Step 5

Season with Adobo and additional lemon juice, as needed.

Step 6

Garnish with olive oil and herbs.