Recipe by Chef John
"Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest."
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1 (3 pound)
salt, or more to taste
dried oregano leaves
finely diced onion
extra-virgin olive oil
arborio rice, or more to taste
ground black pepper
fresh lemon juice
Yummy! Very hearty and lemony. The only change I made was to coarsely shred the meat instead of chopping it. I think if you intend this for 6 servings, the soup is a complete meal. I served mine as smaller portions with dill bread so it came out to about 8 servings. Epic is right!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 201
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