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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover chicken, vegetables, and parsley with water; bring to a boil. Skim off scum if any accumulates. | 2. Reduce heat and cook partially covered 1 1/2 to 2 hours, until chicken is tender. | 3. Remove chicken from broth; set aside to cool and cut into bite sized pieces when cool enough to touch. | 4. Strain broth into a small pot, discarding vegetables. | 5. Return broth to the stove. Add the rice. Bring broth and rice to a boil. | 6. Meanwhile, beat egg whites with a dash of salt until thick but not dry. Add yolks one at a time until well blended. | 7. Slowly beat in lemon juice and hot broth separate from the broth you just prepared. | 8. Put in a sauce pan over low heat and stir regularly until it is the texture of gravy. DO NOT let sauce boil as it will curdle. | 9. Once the rice and broth boiled, reduce heat and cook covered until rice is tender (about 15-20 minutes). | 10. Return chicken to pot. | 11. Blend hot soup with avgolemono sauce. | 12. Serve hot garnished with fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 -4			-	-	-	-
celery leaf	2	stalks		-	-	-	-
carrot	2			50.02	11.6876	1.1346	0.2928
green onion	3			57.51	12.2262	2.0661	1.0011
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
water	2	quarts		-	-	-	-
grain rice	3/4 - 1	cup		-	-	-	-
egg	2		separated	143.0	0.72	12.56	9.51
broth	1	cup	boiling	11.75	3.008	0.0	0.0
lemon	1 -4			0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.