Greek · Lunch, Dinner
Avgolemono (Greek lemon chicken soup)
Comforting chicken and rice soup thickened with whisked egg and lemon.
- Calories
- 492 kcal
- Protein
- 47 g
- Carbs
- 46 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: egg.
Ingredients
- 120 g Chicken breast
- 40 g Basmati rice
- 2 eggs Eggs
- ½ lemon Lemons
- ¼ onion Onion
- ¾ carrot Carrots
- 300 ml Chicken stock
- 3 g Dill
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Simmer the chicken stock with the onion and carrot for 10 minutes, then add the rice and diced chicken.
- Cook for 15 minutes until the chicken is cooked through and the rice is tender.
- Whisk the eggs with the lemon juice, then slowly ladle in some hot broth while whisking to temper.
- Stir the egg mixture back into the pot off the heat until silky. Finish with dill and black pepper.
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