Avgolemono soup

Avgolemono soup

By
From
Posh Rice
Serves
6
Makes
45

Light and refreshing, this classic Greek soup is often served at Christmas time. It’s thickened with egg, and the rice helps to emulsify everything. It has a lovely velvety texture.

Ingredients

Quantity Ingredient
1.5 litre fresh chicken stock
3 chicken breasts
125g long-grain rice
6 eggs
2 lemons, juiced
1 lemon, zested
large knob butter
handful dill, finely chopped
salt
freshly ground black pepper

Method

  1. Bring the stock to the boil in a large saucepan. Turn the heat down to a gentle simmer, add the chicken and poach for 10–15 minutes, or until cooked through – cut through the thickest part of the largest breast to check. Remove using a slotted spoon and set aside to cool. Bring the stock back to the boil, add the rice and simmer for 12 minutes, then turn off the heat.
  2. Whisk the eggs in a bowl for 2 minutes until light and frothy. Add the lemon juice, 1 tsp lemon zest and some seasoning, then whisk in 200ml of the hot stock from the rice pan. Slowly pour the egg mixture into the pan of rice and stock, stirring all the time. Gently simmer for about 10 minutes, continuing to stir, until the soup has amalgamated and thickened a little. Be careful it doesn’t boil as the eggs will scramble. Shred the chicken and stir it into the soup with the butter. Taste and season.
  3. Ladle into bowls, scatter over the dill, remaining lemon zest and grind over some black pepper.
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