Avgolemono Chicken Soup
This Greek lemony chicken soup is seriously having its moment on the internet right now and I am so 👏🏻 here for it 👏🏻
Ingredients
1 baby hello chicken, with the guts removed
800ml of vegetable stock (plus extra if needed)
2 large eggs
2 lemons, juiced
1 lemon, zested
200g long grain rice, washed
Salt and black pepper to taste
60 mins - 90 mins to preapre and cook | Serves 3-4
Method
Prepare the vegetable stock by mixing hot water and 1 veg stock cube. Place the chicken in a large pot and carefully pour the veg stock. Cover with a lid and place on a medium heat for 45 minutes. Turn the chicken half way through.
Once the chicken has become fork tender (and you can easily shred it), remove from the stock and place on a heat-safe board. Shred the chicken, removing all the bones and most of the chicken fat. Set aside.
In the same stock water, add the washed rice and cook on a medium heat for 12 minutes, regularly stirring.
To a bowl, crack the eggs and whilst whisking, slowly incorporate the lemon juice until the egg mixture becomes frothy. This will take about 2 minutes.
Once the rice has cooked, add the cooked shredded chicken and beaten egg mixture and stir. Zest the lemon and season with salt and pepper. Place on a low heat for a further 2-3 minutes.
Serve warm and if needed to make the texture runnier, add more hot water.
