Greek Easter soup with chicken

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An alternative recipe of the traditional Greek Easter Eve soup, a greek easter soup with chicken instead of meat.

This soup is low fat and cholesterol and much easier to make than the classic one. Use different greens according to your taste. Magiritsa with chicken, takes the recipe in another lighter dimension.

For those who love chicken, we also recommend  chicken soutzoukakia.

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Μαγειρίτσα με κοτόπουλο

Greek Easter soup with chicken-Magiritsa


  • Total Time: 30 minute
  • Yield: 6

Description

An alternative recipe of the traditional Greek Easter Eve soup, with chicken instead of meat, low fat and cholesterol and much easier to make than the classic one. Use different greens according to your taste. Magiritsa  with chicken, takes the recipe in another  lighter dimension.

For those who love chicken, we also recommend  chicken soutzoukakia.

 


Ingredients

Scale
  • 700 gr. chicken breast fillet
  • 6 tbsp. olive oil
  • 1 onion, finely chopped
  • 4 tbsp. soup rice ( use arborio or carnaroli)
  • 1/2 cup white wine
  • 6 spring onions, finely chopped, the white and the green part
  • 2 liters of hot chicken broth
  • 1 lettuce coarsely chopped
  • 1/2 cup chopped dill
  • 1/2 cup chopped parsley
  • Salt-freshly ground pepper
  • 2 eggs
  • Juice of 2 lemons

Instructions

  1. Cut the chicken into bite-sized pieces.
  2. In a large saucepan add and  heat the olive oil over medium heat and sauté the onion for 2΄.
  3. Add the chicken and cook for about 5΄ until is browned all over. Add the rice and stir for 1΄.
  4. Stir through the wine and stir until the liquid of the alcohol is been absorbed.
  5. Add the hot broth and the coarsely chopped lettuce, season with salt and pepper and turn the heat to medium – low.
  6. Let it simmer for 20΄.
  7. In the last 5΄ add the dill and the parsley.
  8. In the mean time prepare the egg mixture (avgolemono).
  9. In a bowl, whisk the eggs with the lemon juice.
  10. Remove the pot from the heat and let it stand for 5΄.
  11. Pour a little bit of the hot soup, spoon by spoon, in the bowl with the egg mixture (avgolemono), stirring continuously.
  12. Transfer the pot in heat again, add the egg mixture, mix for a few seconds by shaking the pot  circularly in a way that the egg mixture incorporates with the soup.
  13. Return the pot to heat. for 30΄΄ on low heat to thicken the soup slightly and then remove it  from the heat.
  14. Serve with some freshly chopped dill and lemon wedges.

Notes

Cook’s tip

There is a saying in Greece   that  the egg mixture “cuts” . That means that the avgolemono instead of been incorporated nicely with the soup, is cooked because the soup is very hot and does not get a velvety texture, but turns out in small yellow and white pieces. To prevent that, eggs must be at room temperature and well beatten  with the hand whisk.

Doctor’s tip

The daily consumption of fiber helps the proper functioning of the intestine because it favors the growth of its “good” germs. One whole  lettuce  contains 13 g. fiber. We must consume 25-35 gr. fiber per day. Most people in western societies do not reach this goal.

  • Prep Time: 15'
  • Cook Time: 30'

Nutrition

  • Serving Size: 6
  • Calories: 404.8
  • Sugar: 3.7
  • Fat: 20.6
  • Carbohydrates: 11.1
  • Fiber: 3.4
  • Protein: 40.1

Προηγούμενο άρθροGreek Easter soup with mushrooms
Επόμενο άρθροHomemade gyros
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Είμαστε η Εύη, food entrepreneur και η Φιλίτσα, ιατρός παθολόγος – διαβητολόγος.
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