Get the more recent news, latest products and indulge with some Mediterranean recipes.

Avgolemono Soup (Chicken rice soup with egg & lemon)

3 Jul, 2019 - 11:20PM 429 336


- 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

Your email will not be displayed

Subscribe for the latest offers


Reset your password
Create an account
Back to Login
Create an Account
Personal Details

Company Details

Contact Details

Account Details
Shipping Details (autofill)
Quote List
Your quote list is empty
Your Contact Details
(or keep adding)

Contact Details

Your cart is empty
Your favourites list is empty