Cook and Scale
Avgolemono Chicken Soup
6 servings · 50 min total
A silky Greek chicken and rice soup thickened with egg and brightened with lemon — comforting, tangy and gently rich.
Ingredients
- 1½ l chicken stock
- 500 g chicken breast
- 1 onion, quartered
- 2 carrot, sliced
- 2 celery stalk, sliced
- 120 g white rice
- 3 egg
- 2 lemon, juiced
- 2 tbsp fresh dill, chopped
- salt to taste
- black pepper to taste
Contains: Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
- 4.
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.