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Avgolemono (Creamy Lemon Chicken Soup)
1 uVoor 4Nutri-Score B€€
B
1 u
1 uAvgolemono (Creamy Lemon Chicken Soup)
wat je nodig hebt
Ingrediënten
chicken thighs (bone-in, skin removed)Vlees600 g
onion (peeled, halved)Groente en fruit1 stuk
carrot (peeled, cut in chunks)Groente en fruit2 stukken
celery stalk (cut in chunks)Groente en fruit2 stukken
bay leafKruiden en specerijen1 stuk
waterDranken2 liter
rice (rinsed)Granen120 g
egg (separated)Zuivel3 stukken
lemon (juiced)Groente en fruit2 stukken
olive oilVoorraadkast15 ml
saltKruiden en specerijen8 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
339kcal
- Koolhydraten
- 28 g
- Eiwitten
- 26 g
- Vetten
- 14 g
wat je gebruikt
Keukengerei
Soeppan
Mengkom
Garde
Soeplepel
Vergiet
stap voor stap
Bereiding
- Stap 1
Build the chicken broth
- Place the chicken thighs in a stockpot with the onion, carrot, celery and bay leaf.
- Cover with the water, season with salt and bring to a gentle simmer.
- Skim the foam, then simmer until the chicken is cooked through and tender.
- Stap 2
Strain and shred the chicken
- Remove the chicken and set aside to cool slightly.
- Strain the broth through a colander, discarding the vegetables, and return the broth to the pot.
- Shred the chicken, discarding the bones, and keep warm.
- Stap 3
Cook the rice in the broth
- Bring the broth back to a simmer and stir in the rice.
- Cook until the rice is tender and the broth has reduced slightly.
- Stap 4
Make the avgolemono
- Whisk the egg whites in a bowl until frothy, then whisk in the yolks and the lemon juice.
- Slowly ladle hot broth into the egg mixture while whisking constantly to temper it.
- Stap 5
Finish the soup
- Off the heat, pour the egg-lemon mixture into the pot, whisking continuously.
- Return the shredded chicken, stir in the olive oil and season with salt and pepper.
- Warm gently without boiling until thickened and creamy, then serve.