Loading…
Avgolemono (Lemon Chicken Soup)
By Thrive Life · 4 servings
2m prep time
20m cook time
Based on a traditional Greek recipe for lemon chicken soup, this recipe has a creamy texture with lemon flavor and served over rice, couscous or quinoa. Add more water for a thinner soup. You can eat with or without the rice.
Quick & Easy Recipes
Lunch
Dinner
Side Dish
Ingredients
- 1 1/2 c. THRIVE Instant White Rice
- 4 tsp. THRIVE Chicken Bouillon
- 1 tsp. THRIVE Lemonade Powder
- 1 Bay Leaf
- 1/4 c. THRIVE Carrot Dices
- 1 tbsp. THRIVE Butter Powder
- 2 tbsp. THRIVE Gluten Free Flour
- 2 tbsp. THRIVE Scrambled Egg Mix
- 1/4 c. THRIVE Celery - FD
- 1/4 c. THRIVE Chopped Onions - FD
- 1/2 c. THRIVE Chopped Chicken - FD
Directions
- Combine rice with 1 1/2 cups water and a pinch of salt in a small saucepan. Cover, cook and stir occasionally until cooked. Fluff with fork and set aside.
- To a 3 quart soup pan add 4 1/2 cups water, bouillon powder, lemonade powder, bay leaf and carrots. Bring to a simmer over medium heat and simmer 5 minutes.
- Make the roux powder in a separate bowl by combining the butter powder, flour and scramble egg mix. Set aside. To the soup pan, add the celery, onion and chicken. Simmer for 5 minutes.
- Gradually add the roux to the soup mix while whisking until incorporated.
- Simmer on low for 5 minutes.
- Remove bay leaf. Season to taste with salt and pepper. Serve over rice.