Chicken Avgolemono

Name: Chicken Avgolemono
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters canned low-sodium chicken broth or homemade stock; 3 eggs; 3 Tbsps lemon juice; 118 milliliters frozen peas, defrosted; 118 milliliters long-grain rice; 2 teaspoons salt; 454 grams boneless, skinless chicken breasts (about 3); 473 milliliters water

Chicken Avgolemono requires roughly 45 minutes from start to finish. One portion of this dish contains about 32g of protein, 7g of fat, and a total of 296 calories. This recipe serves 4. If you have peas, water, lemon juice, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It works well as a main course.

Instructions

In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer.

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Broth

Water

Salt

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Pot

Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes.

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Chicken Breast

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Pot

Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.

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Chicken Breast

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Pot

Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.

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Broth

Rice

In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy.

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Lemon Juice

Egg

Salt

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Bowl

Remove about 1 cup of the hot broth from the pot.

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Broth

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Pot

Pour the hot liquid in a thin stream into the egg mixture, whisking constantly.

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Egg

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Whisk

Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.

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Whole Chicken

Peas

Soup

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Pot

Variation

Stir in three tablespoons of chopped fresh dill along with the peas.

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Fresh Dill

Peas

Wine Recommendation: A wine really needs to be rich to hold its own with the egg thickener here, yet high enough in acidity to be refreshing. Though expensive, a Meursault, one of the great white Burgundies, will pair with the soup to make an experience you won't forget.

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Soup

Wine