Greek Lemon & Chicken Soup (Avgolemono) - NuWave Olio Owner's Manual

Greek Lemon & Chicken Soup (Avgolemono)
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch squares
1 teaspoon extra-virgin olive oil
1 medium white onion, chopped
1 large stalk celery, chopped
1 clove garlic, minced
½ cup uncooked white rice
4 cups chicken stock, salt-free
2 cups water
1 teaspoon sea salt (optional)
½ teaspoon black pepper
¼ cup fresh lemon juice
2 egg yolks
Directions:
1. Press "sauté" and add olive oil and chicken to rice cooker and brown
on all sides.
2. Add onion, celery, garlic, rice, chicken stock, and water.
3. Close lid, press "slow cook" and set to 3 hours, or until rice is cooked.
4. In separate bowl, whisk egg yolks until creamy and light yellow.
5. Mix lemon juice into eggs a little at a time.
6. Press "sauté" and while soup is simmering, slowly add egg mixture to soup
while whisking to help temper the egg.
Serves: 8
31
Recipes