Watercress Avgolemono Soup

  0.0 – 0 reviews  • Lemon
There’s so much going on in our version of Greek cream-of-chicken soup with rice: Eggs enrich the chicken broth, lemon gives it tang, and all of it is backdrop to the peppery watercress, stirred in at the very end so it stays a vibrant green. And if you have it on hand…Stir in some leftover cooked, diced chicken when you add the watercress.
Level: Easy
Total: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 6 servings

Ingredients

  1. 8 cups low-sodium chicken broth
  2. 3/4 cups medium-grain rice
  3. Kosher salt and freshly ground black pepper
  4. 3 large eggs
  5. 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
  6. 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
  7. 2 bunches watercress (about 12 ounces), woody stems trimmed, coarsely chopped

Instructions

  1. Bring the chicken broth to a boil in a medium saucepan, covered, over high heat. Stir in the rice, some salt to taste and a bit of black pepper. Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes.
  2. When the rice is just about done, beat the eggs with a whisk in a medium bowl. Whisk in the lemon juice.
  3. Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs. Lower the heat under the remaining broth to low and whisk the egg mixture into the pan. Stir with a wooden spoon until the soup thickens slightly, about 2 minutes. Do not let the soup boil.
  4. Remove the soup from the heat and stir in the lemon zest and watercress; let sit until the watercress is tender but still vibrant green, 1 to 2 minutes. Ladle into 6 bowls and sprinkle each serving with a bit of black pepper.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 201
Total Fat 5 g
Saturated Fat 1 g
Carbohydrates 30 g
Dietary Fiber 2 g
Sugar 2 g
Protein 13 g
Cholesterol 93 mg
Sodium 1129 mg

 

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