Greek Chicken Soup with Lemon and Egg (Avgolemono Soup)
Mixed Greens and Tomato Salad
Ingredients
- 1½ cups chopped onion
- 2 Tbsp olive oil
- 6 cups gluten-free chicken broth
- 1 tsp salt
- 1 tsp pepper
- 2 (8.8-oz) pouches gluten-free microwavable brown rice
- 3 large egg yolks
- ½ cup fresh lemon juice
- 2 cups shredded rotisserie chicken
- ⅓ cup chopped fresh dill
Instructions
- Cook onions in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender. Add broth, salt, and pepper; cover and bring to a simmer.
- Meanwhile, cook rice according to package directions.
- Transfer 1½ cups hot broth to a blender (with center of lid removed so heat can escape); add egg yolks and lemon juice. Puree until smooth.
- Pour pureed mixture and chicken into pot; simmer, uncovered, 10 minutes. Stir in rice and dill.
Side Dish Ingredients
- 1 (10-oz) pkg mixed greens
- 1 cup grape tomatoes, cut in half
- ⅓ cup chopped fresh parsley
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Combine first 3 ingredients in a bowl.
- Whisk together oil, vinegar, and desired amount of salt and pepper; toss with salad.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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