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Avgolemono (Greek Lemon and Rice Soup) with Chicken

Avgolemono (Greek Lemon and Rice Soup)

Serves 4

What you’ll need:

  • 8 cups of¬†chicken stock
  • 1 cup of Basmati Rice
  • 1 small chicken breast
  • 3 eggs – separated
  • Juice of 3 lemons
  • Salt and black pepper to taste

How to get it done:

  1. Bring the chicken stock to the boil in a large saucepan. Add the rice and chicken breast and simmer on low. At this point season with salt, if necessary.
  2. When the rice is nearing tenderness (about 20 minutes)
  3. Remove the chicken breast and using a fork gently break it apart into small stringy pieces. Return to the pot.
  4. Beat the egg whites in a separate bowl until they form medium peaks. Add the egg yolks and lemon juice and beat for a few seconds until combined and fluffy.¬†Transfer 2 cups of the hot stock to the egg/lemon mixture whisking continuously so the egg doesn’t start to coagulate.
  5. Take the soup off the heat and add the beaten mixture back into the pot, whisking to mix through. It should be really creamy at this stage.
  6. Serve hot with freshly ground black pepper. Delish!