January 28, 2020
Chicken Avgolemono
This recipe is modified from America’s Test Kitchen and uses pre-cooked chicken for a creamy soup that comes together quickly and is dairy free. The lemon gives it lightness and dill finishes it off perfectly. The broth is thin but can easily be thickened with a bit of xanthan gum.
Servings: 4
Calories: 425kcal
Ingredients
- 12 3-inch strips lemon zest
- 2 sprigs fresh dill plus 3 teaspoons, chopped
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 1 garlic clove peeled and smashed
- 8 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon gelatin don’t add if using bone broth
- 1 1/2 pounds rotisserie chicken or other pre-cooked chicken, shredded
- 8 ounces miracle rice kelp noodle (1 package)
- 2 eggs
- 3 yolks
- 6 tablespoons lemon juice 3 lemons
- 1/4 teaspoons xanthan gum optional (thickener)
Instructions
- Prepare the herb sachet: cut a large square of cheesecloth and place the lemon zest, dill sprigs, coriander seeds, peppercorns, bay leaf, and garlic in the center then bundle it together and tie with kitchen twine.
- Add the sachet to the broth and bring to a boil then reduce the heat and simmer for 20 minutes. While it cooks, prepare the kelp noodles: rinse under boiling water (I like to place them in a fine mesh strainer and pour the hot water over them, then shake to dry – this reduces any fishy smell that comes from the packaging of the noodles).
- Remove the sachet and ladle one cup of the broth to a blender. Add the chicken and kelp noodles to the remaining broth (keep the soup simmering at this point).
- Add lemon juice, eggs, yolks, and xanthan gum, if using to blender with the one cup of broth and process until completely smooth.
- Turn off the heat and whisk in the blended egg lemon mixture until it is completely mixed. Season to taste with salt and pepper. Add the chopped dill and serve with optional lemon slices.
Nutrition Facts
Chicken Avgolemono
Amount per Serving
Calories
425
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
38
%
Cholesterol
392
mg
131
%
Sodium
3221
mg
140
%
Potassium
936
mg
27
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
54
g
108
%
Vitamin A
383
IU
8
%
Vitamin C
42
mg
51
%
Calcium
83
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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