Hailing from Greece this is a nourishing gut warming chicken soup.
‘Avgolemono’ Chicken, Lemon & Rice Soup
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
- Prep time: 20 minutes
- Cook time: 2 hours 30 minutes
- Total time: 3 hours
- 1 whole Chicken
- 3 Carrots
- 2 Brown onions
- 4 Bay leaves
- 8 Sprigs fresh thyme
- 1 Heaped teaspoon Greek dried Oregano
- 2 Fresh lemons
- 6 Eggs
- Flakey salt
- Freshly cracked pepper
- 2 Cups long grain white rice
- 3 Litres Water, Depending on your pot size you want the chicken covered.
Place a whole chicken into large casserole dish. Half the three carrots and two onions and add those to the pot with the chicken with the bay leaves, thyme, dried oregano and lemon peel of two lemons. Generously season with salt & pepper then top up with water until the chicken is covered and bring to simmer then keep on low heat for 2 hrs with the lid on.
After 2hrs remove the chicken and set aside, remove all the vegetables and herbs by either straining them off reserving the liquid or with a slotted spoon.
Wash 2 cups of long grain white rice thoroughly under water then add to the pot and keep on low until the rice is cooked (20-30 mins). Pull the chicken from the bones into a bowl discarding the skin and bones and set that aside.
While the rice is cooking crack 6 egg into a bowl and whisk in the juice of 2 lemons. Then ladle in some hot chicken stock to the eggs and whisk VERY slowly being careful not to scramble the eggs. The mixture should foam up nicely.
Once the rice is cooked turn off the heat and you can slowly whisk in the egg, stock & lemon mixture to the soup to thicken it up until it’s all mixed through. You can then egg the chicken mix that through. Taste for seasoning and add some flakey salt and freshly cracked pepper. We like to have it with some chilli sauce and toasted sourdough.