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Caldo Verde
Avgolemono Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 6 cups chicken stock
- 1/2 heaping cup Arborio rice
- 2 lemons juiced
- 2 large eggs
- 2 cups chicken cooked and shredded (left over from making stock works well)
- 2 tablespoons herb blend with dill in it, or a few tablespoons of fresh dill
- handful Italian parsley fresh, finely chopped
Ingredients
|
Instructions
- Put the chicken stock and rice in the pot and cook on Manual at High Pressure for 7 minutes. If you want to speed up the time it takes to come to pressure, bring the contents of the Instant Pot to a boil using the sauté feature before closing up the lid and setting your 7 minutes on the Manual setting.
- When the time is up, quick release. Open the lid, throw in the chicken and the herbs.
- Meanwhile, beat the eggs with the lemon juice until frothy in a medium sized bowl.
- Add a pinch of kosher salt and few grinds of black pepper.
- Slowly start to pour about
2 cups of the chicken stock into the eggs/lemon, whisking the entire time to avoid getting scrambled egg. - When the broth is incorporated into the egg/lemon, pour it back into the soup.
- Once the egg is in, don't let it boil again, just keep it hot. The soup will turn a creamy white. Taste for salt and add a pinch if it needs it.
- Throw in some fresh, chopped parsley right before you serve it. Enjoy!
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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Pretty good first try.. would do some things diffrently next time. But it came together well and was really easy.
I doubled the recipe and it was too lemony. I would add less lemon juice next time and maybe some zest.
We liked it. But there is room for improvement.
Not as “creamy” as expected. Good flavor, but agree it was too lemony. Easy, quick. Will do a bit different next time.
Family liked it. Used tried herbs next time i would out them in the beginning with broth and rice.
Super easy to make
This is a simple, straight forward, and tasty Avogolemeno recipe. It’s the first thing i made in the Instapot, and it was a hit.
Easy and tasty. Time doe jot include cooking chicken.
1. Go to 8 cups broth and shred 2 chicken breasts. All else the same it it works just about right.
Holy cow, wow!
We have been paying almost $8.00 a bowl for this at our local Greek restauran and loving it. This version blew the restaurant version away!
The version I’ve had in the diner is made with Orzo, but i will try it with rice.
Overall, very good. I started by cooking some chopped onion with lemon zest then browned some chicken since I did not have left over chicken. I then added the broth (included a bay leaf) and rice and cooked all together with the chicken and onions. I agree that this was a little too lemony and probably a little too much liquid to “stuff” ratio. I would use the juice of just one lemon and 2 cups less of the broth (or add more chicken and rice).
I make mine with orzo, this is a very lemony soup. It’s one of those you love it or hate it soups. I learned this recipe from my Yia-Yia. Glad I will be able to teach it to my kids too.
Loved this soup!
Im greek and i grew up on this wonderful winter soup. Figured i’d give it a go in the instant pot. Amazing!
I increased to 8 cups of stock ( 2 cups were the liquid I cooked the chicken in), 3 eggs, 1 cup of rice, and used 2 large chicken breasts. I use long grain rice instead of the arborio which I used the first time. I found the arborio thickened the soup more than I liked. And I always let the eggs come to room temperature before tempering. Super easy and yummy traditional recipe. Thanks!
Easy. Tasty. Kidscand husband loved it. As good as at our favorite Greek restaurant.
This was very easy and turned out beautiful and thick. However, the flavor was slightly bland, which is strange because it included soms great flavors. Next time I will add some chopped onion and bay leaf. Also, I made the mistake of just dumping all the chicken in. It was way too much for my batch. Add gradually or just leave it out.
It was delicious… similar to greek lemon and chicken soup with orzo. Everything is perfect ~~ only i would add few minutes to the cooking time for broth and rice >> not 7 minutes. Should take approximately 10 minutes. Highly recommended