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The World's most delicious food cake drink
LEMON RICE AND CHICKEN SOUP
This Lemon Rice and Chicken Soup otherwise called Avgolemono is a great Greek soup thickened with eggs, stacked with rice, chicken and enhanced with bunches of lemon.
Fixings
1 tbsp olive oil
1 little onion hacked
1 medium carrot hacked
1/2 container Arborio rice *
4 containers chicken juices low sodium
3 tbsp lemon squeeze newly crushed
3 eggs
2 chicken bosom cooked and destroyed with 2 forks, skinless and boneless
1/2 tsp salt or to taste
1 tsp pepper or to taste
1/4 glass dill cleaved
Guidelines
Warmth the oil in a soup pot or Dutch broiler over medium-high warmth at that point include the cleaved onion and carrot and cook for around 5 minutes or just until the carrot is delicate and the onion is translucent.
Include the rice and chicken stock to the pot and heat to the point of boiling. Lessen the warmth to a stew and cook for around 15 minutes or until the rice is cooked through.
In the interim in a little bowl beat the egg together with lemon juice.
Add the destroyed chicken to the pot, at that point include about a scoop of the soup juices to the egg blend and mix. Empty the egg blend into the soup. You will see the soup thickening up. Season with salt and pepper as required and in the event that you feel the soup needs more lemon, include more lemon squeeze as wanted.
Mix in the dill and cook for a couple more minutes previously serving.
To serve you could top this soup with some feta cheddar, new dill and lemon cuts.
Nourishment
Calories: 192kcal | Starches: 18g | Protein: 15g | Fat: 6g | Immersed Fat: 1g | Cholesterol: 105mg | Sodium: 324mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Nutrient A: 39.6% | Nutrient C: 7.9% | Calcium: 3.1% | Iron: 9.7%
LEMON RICE AND CHICKEN SOUP
This Lemon Rice and Chicken Soup otherwise called Avgolemono is a great Greek soup thickened with eggs, stacked with rice, chicken and enhanced with bunches of lemon.
Fixings
1 tbsp olive oil
1 little onion hacked
1 medium carrot hacked
1/2 container Arborio rice *
4 containers chicken juices low sodium
3 tbsp lemon squeeze newly crushed
3 eggs
2 chicken bosom cooked and destroyed with 2 forks, skinless and boneless
1/2 tsp salt or to taste
1 tsp pepper or to taste
1/4 glass dill cleaved
Guidelines
Warmth the oil in a soup pot or Dutch broiler over medium-high warmth at that point include the cleaved onion and carrot and cook for around 5 minutes or just until the carrot is delicate and the onion is translucent.
Include the rice and chicken stock to the pot and heat to the point of boiling. Lessen the warmth to a stew and cook for around 15 minutes or until the rice is cooked through.
In the interim in a little bowl beat the egg together with lemon juice.
Add the destroyed chicken to the pot, at that point include about a scoop of the soup juices to the egg blend and mix. Empty the egg blend into the soup. You will see the soup thickening up. Season with salt and pepper as required and in the event that you feel the soup needs more lemon, include more lemon squeeze as wanted.
Mix in the dill and cook for a couple more minutes previously serving.
To serve you could top this soup with some feta cheddar, new dill and lemon cuts.
Nourishment
Calories: 192kcal | Starches: 18g | Protein: 15g | Fat: 6g | Immersed Fat: 1g | Cholesterol: 105mg | Sodium: 324mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Nutrient A: 39.6% | Nutrient C: 7.9% | Calcium: 3.1% | Iron: 9.7%
