Avgolemono Soup (Greek Lemon Egg)

Greek Avgolemono Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups
Serves: 10

Because I had never heard of this soup and obviously never tasted any, I have no point of reference for a comparison with a traditional or authentic one.If it isn't traditional or authentic... I don't care...because I cannot compare it to anything. Someday, I'll order it at a Greek restaurant and see if it's close.This recipe is based on a number of different internet recipes.It only took a short while to produce, what is now, possibly one of the best soups I've ever tasted. Absolutely heavenly yellow velvet.

It keeps pretty well for a few days in the fridge and "nukes" well if you are gentle.

1 pound pan fried, rough chopped chicken breasts
2 cups milk
2 tablespoons cornstarch
6 egg yolk, beaten
2 quarts "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1/2 cup rice
1/4 cup butter
1 tablespoon chopped parsley
1/2 cup lemon juice
1 teaspoon grated lemon peel
Salt and pepper to taste

Pan fry the chicken breast. Allow to cool enough to rough chop and set aside.

In a bowl, stir the milk and cornstarch together and beat in the egg yolks. Set aside.

Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min.

Remove the soup from heat.

Temper the milk and egg mixture with some of the broth. Then stirring carefully, add to the pot.

Continue to cook for a moment until all thickens.

Remove from the heat again and add the butter, chopped parsley, salt 'n pepper and lemon juice.You may wish to add some grated lemon peel as well.Add the chicken and bring to temp.

A sprig of fresh parsley makes a nice garnish.

NUTRITION FACTS
Amount per Serving
Calories 170 Calories From Fat 69 % Daily Value*Total Fat 8g 12%Saturated Fat 1g 7%
Cholesterol 35mg 12%
Sodium 609mg 25%
Total Carbohydrate 16g 5%
Dietary Fiber 0g 0%
Sugars 13g
Protein 9g
Vitamin A 8%
Vitamin C 1%
Calcium 8%
Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.