Directions:
- Bring the chicken stock to boil in a large saucepan. add the rice and cook for 15 minutes or until tender.
- In a bowl, beat the egg yolks until pale and creamy, using a hand held mixer. add the lemon juice and mix well
- Strain the rice, reservingthe stock. set aside 3/4 cup of stock in a jug; pour the rest into a vclean pan and simmer until required. reserve the rice.
- Slowly pour about a 1/4 cup of the stock set aside into the lemon egg mixture, stirring well.
- Stir in the remaining stock into the egg mixture, mixing well, and then pour all the mixture slowly into the simmering stock, stirring constantly until soup thickens
- Add the reserved rice into the soup, anndind salt and pepper to taste. garnish with parsley.
- ***this is delicious as is but if you're used to other aweome goodies in your avgolemono feel free to add chicken, celery, onion, shredded carrot, oregano etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.57 Kcal (651 kJ) | ||
| Calories from fat | 45.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 8% | |
|---|---|---|---|
| Cholesterol | 115.12mg | 38% | |
| Sodium | 329.07mg | 14% | |
| Potassium | 277.33mg | 6% | |
| Total Carbs | 17.61g | 6% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.11 Kcal (260 kJ) | ||
| Calories from fat | 18.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 8% | |
|---|---|---|---|
| Cholesterol | 45.96mg | 38% | |
| Sodium | 131.37mg | 14% | |
| Potassium | 110.71mg | 6% | |
| Total Carbs | 7.03g | 6% | |
| Sugars | 1.73g | 17% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 4.25g | 21% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.4mg | 6% | |
| Calcium | 10.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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