![]() ![]() The broth can then be transferred to freezer containers and frozen for up to 6 months. To deepen the broth’s flavor, add the chicken bones back to the strained broth, cover the pot, and simmer covered on low for another hour. 4.91 stars 30 mins Soup Greek Lemon Chicken Soup Recipe: A great way to warm your belly on cool autumn evenings A light and healthy recipe with bold Greek flavors. Save the chopped meat for chicken salad or meals throughout the week. 4 tablespoons Olive oil 1 cup Carrots (finely diced) 1 cup Celery (finely diced) 1 cup White onions (finely diced) 4 cloves Garlic 1/2 tablespoon Greek. To make a batch of broth to freeze, cook as directed in steps 1 and 2. The broth for this soup can be made and used anywhere broth is called for in this book. ![]() Avgolemono is an egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavor. The eggs will foam and puff as they are stirred into the hot broth-don’t worry, that’s normal and it will subside as they cook. What is Avgolemono The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono. As with Chinese egg-drop soup, some of the hot. Whipped egg whites might seem like an unorthodox addition to chicken soup, but they create a luxuriously creamy broth. This speedy soup gets its inspiration from avgolemono, a Greek lemony chicken soup usually made with rice. Thickened with egg, this soup somehow manages to be both rich and light, made that much more so with traditionally Mediterranean herbs like oregano and plenty of lemon, which adds a much-needed acidic lift to the broth, juicy pieces of chicken, and rice. And let me tell you, it blows regular chicken soup out of the water. This one was what was offered whenever my brother and I got sick. Thanks to my dad’s Greek heritage, my mom learned how to make a number of traditional Greek dishes. ![]()
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