Avgolemono (Greek Lemon Chicken Soup)
Greek egg-and-lemon chicken soup made with roast chook and cauli rice. Low-spoon: one saucepan, one bowl and a little chopping.
Equipment
- Large saucepan
- Medium bowl
- Whisk
- Ladle
- Chopping Board
- Sharp Knife
Ingredients
Soup base
- 1 tbsp (20 ml) olive oil
- ¼ cup brown onion diced
- 1 garlic clove chopped
- 1 bay leaf
- salt and pepper to season
- 3 cups (750 ml) chicken broth or stock
Chicken and cauli rice
- 3 cups cooked chicken shredded or chopped
- 2 cups frozen cauliflower rice
Egg and lemon
- 1 large egg
- ½ cup (125 ml) lemon juice
To serve (optional)
- chopped parsley or spring onion
Instructions
Prepare
- Dice the onion into small pieces.
- Chop the garlic.
- Shred or chop the chicken.
Make the soup
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until the onion is see-through.
- Add the salt and pepper.
- Pour in the stock and add the bay leaf.
- Bring to a simmer.
- Add the cauliflower rice and the chicken.
- Simmer for 10 minutes, until the cauliflower rice is just cooked and the soup is steaming hot.
Add the egg and lemon
- Whisk the egg and lemon juice together in a medium bowl.
- Ladle in about 1 cup of the hot broth, a little at a time, whisking as you pour.
- Slowly whisk the egg mixture back into the saucepan.
- Remove the bay leaf.
- Taste, and add more seasoning if needed.
Serve
- Top with parsley or spring onion if you like.
Notes
Cool within 2 hours, then keep in the fridge at 5°C or below and eat within 3 days. Freezes for up to 3 months: thaw in the fridge, use within 24 hours and don't refreeze. Reheat on low until steaming hot all the way through, once only. Frozen chopped onion and jarred garlic skip the chopping.
Nutrition
Serving: 1 serve | Calories: 703kcal | Carbohydrates: 4g | Protein: 19g | Fat: 8g