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Avgolemono Soup (Chicken rice soup with egg & lemon)

3 Jul, 2019 - 11:20PM 121


- 1 medium (1.6k) size free range chicken
- 1 cup white rice
- 2 eggs
- Juice of 2 lemons
- Salt & pepper

1. Thoroughly rinse chicken and place into a pot large enough to cover
2. Fill pot with water (enough to cover chicken), add a large pinch of salt then bring to the boil
3. Lower heat and let cook for approx. 2 hours or until chicken is cooked
4. Remove chicken from broth and place into a bowl
5. Add rice to broth and cook for 20 minutes until rice is soft
6. Whisk eggs with an electric beater in a large bowl and using a ladle, slowly add boiled chicken broth to the eggs until at least ½ of the chicken broth has been removed from the pot
7. Once eggs and broth have formed a frothy creamy texture, add mixture to the pot of rice together with a pinch of cracked pepper and stir with a wooden spoon until rice and broth are combined
8. Allow soup to stand for 30 minutes. (this allows for a thicker consistency as the rice fully absorbs the broth
9. Remove fat from chicken and cut small pieces into soup bowls. Add soup & cracked pepper.

Additional squeeze of lemon may be added for a sharper bite

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