Main
Avgolemono (Creamy Lemon Chicken Soup)
1 hServes 4Nutri-Score B€€
B
1 h
1 hAvgolemono (Creamy Lemon Chicken Soup)
what you need
Ingredients
chicken thighs (bone-in, skin removed)Meat600 g
onion (peeled, halved)Produce1 piece
carrot (peeled, cut in chunks)Produce2 pieces
celery stalk (cut in chunks)Produce2 pieces
bay leafSpices1 piece
waterBeverages2 litres
rice (rinsed)Grains120 g
egg (separated)Dairy3 pieces
lemon (juiced)Produce2 pieces
olive oilPantry15 ml
saltSpices8 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
339kcal
- Carbs
- 28 g
- Proteins
- 26 g
- Fat
- 14 g
what you’ll use
Tools
Stockpot
Mixing bowl
Whisk
Ladle
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.