Protein Swap | One-Pot Chicken Avgolemono Soup
with Fresh Dill
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
It suits the weather to make a chicken soup that’s equal parts comforting and uplifting. That’s just what the lemon, rice and egg in this hearty avgolemono does. This Greek favourite is filled out with fresh dill and leafy greens.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Celery stalk
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 14g Dill
- 1 Onion (or shallot)
- 160g White rice
- 12g Chicken demi-glace
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
16 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
82 g
Sugars
7 g
Protein
46 g
Fibre
5 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate and reserve the pot.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Small-dice the celery.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Juice the lemon.
- In a small bowl, beat 1 egg (double for 4 portions) until smooth.
Start the soup & finish the chicken
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the onion, celery and rice. Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, 5 cups water (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to medium and return the chicken.
- Simmer, partially covered, 15 to 17 min., until the rice is almost tender and the chicken* is cooked through.
Finish the soup
- Transfer the chicken to a shallow bowl. Using two forks, shred the chicken.
- To the pot, add the spinach and chicken.
- If the soup seems dry, gradually add up to ½ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined and the spinach has wilted.
- Off the heat, stirring constantly, add the egg, lemon juice (start with ½) and ½ the dill.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the remaining dill. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
