Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

• 份量: 4 servings
• 總時間: 1 hour 30 minutes

食材

2 boneless, skinless chicken breast halves (about 1 pound/450g)

2 quarts homemade chicken stock or low-sodium broth

1/2 cup rice or orzo (about 3 1/2 ounces/100g)

5 large eggs

1/4 to 1/2 cup (60 to 120ml) fresh lemon juice

Kosher salt

Minced dill, for garnish

步驟

In a 3-quart saucepan, combine chicken breast halves with chicken stock. Heat gently, using an instant-read thermometer to keep the temperature of the stock around 150°F (65°C). Cook until the chicken breast reaches an internal temperature of 145°F (63°C), about 1 hour, then remove from stock.

When chicken is cool enough to handle, dice or shred the meat and set aside.

Add rice or orzo to stock and cook until just tender, about 20 minutes for rice and 13 minutes for orzo. Lower heat to a bare simmer.

Meanwhile, in a heatproof bowl, combine eggs with 1/4 cup (60ml) lemon juice and beat until lightly foamy.

While whisking constantly, ladle in about 1/2 cup of the hot chicken broth into the eggs (it's okay if some rice or orzo comes along for the ride). Ladle in three or four more 1/2-cup additions of the hot chicken broth while whisking, then whisk the egg-broth mixture back into the broth in the saucepan. Season with salt.

Cook the chicken soup over low heat, whisking and scraping the sides constantly, until thickened by the eggs. Taste soup, then, if desired, whisk in remaining lemon juice until your desired level of lemon flavor is reached. Season with salt again, if needed.

Add chicken meat, then ladle into bowls. Garnish with dill and serve.

營養

• 每份大小: Serves 4
• 卡路里: 368 kcal
• 總脂肪: 10 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 328 mg
• 鈉: 1597 mg
• 總碳水化合物: 15 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 51 g