Avgolemono with Chicken and Rice
A Greek lemon-egg soup with tender chicken and rice, thickened to a velvety consistency without any cream.
Ingredients
- chicken broth1200 ml
- chicken fillet400 g
- long-grain rice100 g
- eggs2 pcs
- lemon1 pcs
- fresh parsley10 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Bring the chicken stock to a boil in a pot. Add the chicken breast, reduce the heat and simmer for 15–20 minutes, until the meat is fully cooked through. Remove the breast, let it cool slightly, then shred it into pieces.
Add the rice to the same stock and cook over low heat for about 18–20 minutes, stirring occasionally, until the rice is tender.
In a bowl, whisk the eggs with the lemon juice and finely grated lemon zest until smooth.
Whisking constantly, slowly pour about 250 ml of the hot stock into the egg-lemon mixture to temper it gradually so the eggs don't curdle.
Pour the tempered mixture back into the pot, return the shredded chicken, and warm through over the lowest heat for 2–3 minutes, stirring. Do not let the soup boil: it should only thicken slightly.
Season with salt and black pepper, sprinkle with finely chopped parsley, and serve immediately.
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