This is a new one for me! I had never even heard of this amazing creation until this week.
It's a Greek soup, normally made with rice, so I subbed it out and put palm rice in.
Honestly, I've never had a dish before that has the flavor profile of Avgolemono, and we (Rodney, my mom and I) all loved it.
I had some leftover chicken in the fridge that was unseasoned and already diced up, so I made this on my lunch hour, it came together super fast, I even had time to make up a dish to take back to work for a few of the girls to taste test!
You definitely need to like lemon to enjoy it when it is first done cooking (or maybe you just need to cook it longer), the lemon flavor comes through strong, but it is oh so good! We ate the leftovers the next day and it tasted completely different, which was kind of fun because you didn't even feel like you were on repeat. The flavors had melded together and softened and were so amazing!
I have to keep my egg yolk consumption very low due to the high amounts of choline and history of ovarian cancer, but this is definitely going to be a recipe that I utilize towards my "egg quota". And the eggs were totally worth it, the consistency of the soup was enhanced, it had more depth to it and creaminess.
Drizzle with some Kassandrino's (not sponsored, just what I use) extra virgin olive oil for some extra healthy fat and enjoy!
A handful of fresh parsley is an excellent flavor addition, as well as a boost in vitamins A, K and C along with antioxidants!
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