Avgolemono Chicken Soup

Method

1. 1
   • chicken stock1½ l
   • chicken breast500 g
   • onion1
   • carrot2
   • celery stalk2

   Poach the chicken — Bring the chicken stock to a boil in a large pot. Add the chicken breast, onion, carrot and celery, and simmer for 20 minutes until the chicken is cooked through.

   ⏱20 min
2. 2
   • chicken stock1½ l
   • chicken breast500 g

   Strain the stock — Remove the chicken and shred it; strain the stock and discard the vegetables, or dice and keep them if preferred. Return the clear stock to the pot.

3. 3
   • chicken stock1½ l
   • chicken breast500 g
   • white rice120 g

   Cook the rice — Bring the stock back to a simmer, add the rice, and cook for 15 minutes until tender. Return the shredded chicken to the pot.

   ⏱15 min
4. 4
   • chicken stock1½ l
   • egg3
   • lemon2

   Temper the eggs — Whisk the eggs with the lemon juice in a bowl. Slowly ladle in a cup of hot stock while whisking constantly to temper the eggs, then pour the mixture back into the pot, stirring gently over low heat until the soup thickens slightly. Do not let it boil.