Dinner for 5

Avgolemono Soup

Name: Avgolemono Soup
Total time: 45 min
Yield: 5 servings
Cuisine: Greek
Ingredients: 1 tbsp extra virgin olive oil (optional); 1 cup chopped green onions; 1 tbsp minced garlic; 7 cups low-sodium chicken broth; 3/4 cup jasmine rice; 1 tsp dried oregano; 2 bay leaves; salt; 3 cups cooked shredded rotisserie chicken; 1 1/2 tsp fresh lemon zest; 2 large eggs; 2 large egg yolks; 1/3 cup fresh lemon juice; 2 tbsp chopped fresh parsley

Rice and chicken simmer in broth before eggs and lemon are gently stirred in for a creamy Greek-style soup.

$2.16per serving $$

45 minstart to table

5servings

Greek Dairy-free High-protein Budget Family Dinners Lunches Cold-weather comfort Winter

Ingredients

1 tbsp extra virgin olive oil (optional)
1 cup chopped green onions
1 tbsp minced garlic
7 cups low-sodium chicken broth
3/4 cup jasmine rice
1 tsp dried oregano
2 bay leaves
salt
3 cups cooked shredded rotisserie chicken
1 1/2 tsp fresh lemon zest
2 large eggs
2 large egg yolks
1/3 cup fresh lemon juice
2 tbsp chopped fresh parsley

Steps

Heat the olive oil in a large pot over medium heat and cook the green onions and garlic for 3 minutes.
Add the broth, rice, oregano, bay leaves, and salt, then simmer for 18 minutes until the rice is tender.
Stir in the chicken and lemon zest, then simmer for 3 minutes.
Whisk the eggs, egg yolks, and lemon juice in a medium bowl.
Slowly whisk 2 cups of hot broth into the egg mixture, then gradually stir it back into the pot.
Check that the thickest part of the poultry reaches 165 F before serving.
Cook over low heat for 3 minutes without boiling, then remove the bay leaves and stir in the parsley.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.