Lemon Egg Drop Rice Soup Recipes

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AVGOLEMONO (GREEK LEMON-EGG SOUP)



Avgolemono (Greek Lemon-Egg Soup) image

Avgolemono (Greek Lemon-Egg Soup)

Provided by Jane Kirby

Time 30m

Number Of Ingredients 6

6 cups low-sodium chicken broth
0.75 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
0.33 cup fresh lemon juice
1 lemon, thinly sliced

Steps:

  • Place the broth and the rice in a large saucepan and bring to a boil.
  • Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  • Add the chicken. Remove the soup from heat and cover.
  • Whisk the eggs and lemon juice in a medium bowl until frothy.
  • Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
  • Ladle soup into bowls. Serve immediately with a slice of lemon.

Nutrition Facts : Calories 314 kcal, Carbohydrate 36 g, Cholesterol 145 mg, Protein 28 mg, SaturatedFat 2 g, Sodium 178 mg, Fat 7 g, UnsaturatedFat 0 g

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

Steps:

  • In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
  • Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
  • In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
  • Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

LEMON EGG DROP RICE SOUP



Lemon Egg Drop Rice Soup image

This is the kind of soup you either love or you hate. I personally do not enjoy Lemon Drop soup but my friends are wild about it. Maybe you are someone that will love it...maybe you know who you are right now! Well, this is a recipe I received from a friend who is one who loves the soup so much he decided to find the best and...

Provided by JANE LOUISE

Categories     Other Soups

Time 40m

Number Of Ingredients 5

3 cup chicken stock
1/4 cup uncooked instant rice
2 eggs
3 tablespoon lemon juice
1 dash pepper

Steps:

  • 1. In saucepan, bring chicken stock to boil. Reduce heat and add rice, cover and simmer until tender, about 20 minutes. In a small bowl, bet eggs and lemon juice. Stirring the egg mixture constantly, add 1 Cup hot soup to egg mixture. (This helps heat up the egg before putting it in the soup. If you don't do this, the heat of the soup will cook the egg and you'd have a cooked egg in the middle of your soup! So, you pour hot soup in your egg mixture slowly..."tempering" the egg.) Now stir the egg mixture and soup back into the rest of the soup. Simmer until hot but don't boil. Add salt and pepper to taste.

LEMON SOUP



Lemon Soup image

Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.

Provided by PHAMBABE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 (48 fluid ounce) can chicken broth
2 egg yolks
2 egg whites
1 lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta

Steps:

  • Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
  • In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 21.2 g, Cholesterol 55.7 mg, Fat 1.9 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 891.4 mg, Sugar 2 g

SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

Provided by truebrit

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Steps:

  • Bring broth to boil in saucepan, and add rice or orzo.
  • Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
  • While the rice cooks, lightly beat the eggs and the lemon juice together.
  • Remove the broth from heat.
  • Slowly mix about one cup of the hot broth into egg-lemon mixture.
  • Add to the soup gradually while stirring.
  • Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
  • Serve.

AVGOLEMENO (CHICKEN SOUP WITH EGG-LEMON SAUCE)



Avgolemeno (Chicken Soup with Egg-Lemon Sauce) image

Provided by Cat Cora

Categories     appetizer

Time 3h45m

Yield about 8 servings

Number Of Ingredients 12

1 (3 pound) free range chicken
12 cups cold water
3 tablespoons kosher salt
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2 bay leaves
3 tablespoons extra-virgin olive oil
2 cups finely diced onion (about 1 medium onion)
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 teaspoon freshly ground pepper

Steps:

  • In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  • Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.)
  • When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
  • Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
  • In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.

LEMON EGG DROP SOUP



Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

  • Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
  • Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

EGG LEMON SOUP



Egg Lemon Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

Steps:

  • Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
  • Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
  • Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

LEMONY EGG SOUP WITH ESCAROLE



Lemony Egg Soup With Escarole image

This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter. Made with good chicken broth, it's familiar and comforting. But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier. To add vegetable matter, I stir some escarole into the soup, letting it wilt until silky and soft. If you like you can substitute spinach or baby kale for the escarole, adding an extra few minutes to the cooking time if using the kale.

Provided by Melissa Clark

Categories     dinner, lunch, quick, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper

Steps:

  • In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
  • In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 1075 milligrams, Sugar 5 grams, TransFat 0 grams

PEA, LEMON, AND EGG-DROP SOUP



Pea, Lemon, and Egg-Drop Soup image

A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 6

1 1/2 pounds fresh garden peas in pods
5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
3/4 cup pea tendrils or snow pea sprouts

Steps:

  • Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
  • Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
  • Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

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