Greek Lemon Chicken & Rice Soup (Avgolemono)

  • Serves: 6-8
  • Prep time: 15 mins
  • Cook time: 60 mins

A comforting Greek chicken soup with tender shredded chicken, soft rice and a creamy egg and lemon broth, finished with fresh dill and cracked black pepper.

  • Chicken
  • Eggs
  • Gluten Free
  • Lunch
  • Soup

Method

  1. Place the chicken drumsticks and water in a large saucepan. Bring to the boil, then reduce the heat and gently simmer for approximately 45 minutes, skimming away any foam from the surface.
  2. Remove the chicken and set it aside until cool enough to handle. Remove and discard the skin and bones, then roughly shred the meat.
  3. If necessary, strain the chicken broth before returning it to the saucepan. Add the rice, salt, white pepper and butter.
  4. Simmer gently for 15–20 minutes, stirring occasionally, until the rice is very soft and has begun to thicken the soup. Add a little boiling water if it becomes too thick.
  5. Return the shredded chicken to the saucepan and warm it through. Reduce the heat to its lowest setting.
  6. To make the egg and lemon sauce, whisk the egg in a bowl until light and frothy. Whisk in the lemon juice and cornflour until smooth.
  7. While whisking continuously, slowly add one cup of the warm broth to the egg mixture. Add it gradually so the egg warms without scrambling.
  8. Remove the soup from the heat. Slowly pour in the egg and lemon mixture while gently stirring the soup.
  9. Add the chopped dill and taste. Adjust the salt, pepper and lemon juice as needed.
  10. Serve with fresh dill, cracked black pepper and a light drizzle of olive oil.

Important: Don’t allow the soup to boil after adding the egg and lemon mixture, or it may split. It will also thicken considerably as it stands.

By: Chrissy Rob Foodie