Avgolemono Soup with Arugula from Power Greens Cookbook

///Avgolemono Soup with Arugula from Power Greens Cookbook

Avgolemono Soup with Arugula from Power Greens Cookbook

This simple flavorful twist on a Greek classic is from this week’s Guest Foodie — Dana Jacobi ‘s soon to be published book, The Power Greens Cookbook containing 140 dark, leafy greens recipes.

– bonnie
BonnieBOTB
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How does lemon-sparked chicken and rice soup fit into a cookbook on leafy greens? By adding arugula. The combination is so perfect that I wish I had thought of it sooner. To save time, you can start with step 3, using store-bought chicken broth and cooked chicken breast. The result tastes milder but delivers all the comfort that makes this creamy soup a Greek classic.

Avgolemono Soup with Arugula

6-ounce skinless and boneless chicken breast
4 cups fat-free, reduced sodium chicken broth
1/2 cup long-grain white rice
1/2 cup chopped arugula
1/3 cup chopped fresh dill
1 large egg, at room temperature
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest, optional, for garnish

In a large saucepan, gently simmer the chicken breast in the broth until the chicken is white in the center at its thickest point when tested with a knife, 15 to 20 minutes. When the chicken is cool enough to handle, shred it into bite-size pieces. Reserve one cup and set the rest of the chicken aside for another use.

Line a strainer with cheesecloth or a large coffee filter and set the strainer over a bowl. Strain the broth through the filter into the bowl, tilting to help the broth drain; there should be 1 3/4 cups liquid. Discard the filter and rinse out the pot.

Return the strained broth to the pot, or if using prepared chicken, add the 4 cups of broth, the rice, arugula, and half the dill. Bring the broth to a boil, then simmer, covered, until the rice is soft, 15 minutes.

Meanwhile,  in a medium bowl, beat the egg, then whisk in the lemon juice and 2 tablespoons water. Ladle 1 cup of the soup into a measuring cup. Slowly add the hot soup into the egg mixture, whisking constantly .

When the rice is tender, off the heat, pour 1 cup of the hot soup into a measuring cup. Slowly pour this hot soup into the egg-lemon mixture, whisking constantly.Then return this egg mixture to the saucepan. Season to taste with salt and pepper.

To serve, divide the hot soup among 4 soup bowls. Add the shredded chicken and some of the remaining dill to the center of each bowl. Sprinkle with the lemon zest, if using.
This soup keeps for 3 days tightly covered in the refrigerator. Reheat it gently, uncovered, over medium heat.
Makes 4 servings

By |2017-09-08T11:02:04+00:00March 29th, 2016|Recipes, Starters|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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