Avgolemono (Greek lemon chicken soup)
Silky chicken and rice soup thickened with egg and lemon. Greece's favourite comfort food.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets450 g
- Basmati rice200 g
- Free-range eggs3 eggs
- Lemons2 lemons
- Carrots200 g
- Brown onions150 g
- Vegetable stock cubes2 cubes
- Sliced wholemeal bread320 g
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion and carrots. Put them in a large pot with the chicken thighs, the crumbled stock cubes and 1.6 litres of water. Simmer for 25 minutes, then lift out the chicken and shred it with two forks.450 g chicken thigh fillets200 g carrots150 g brown onions2 cubes
- Add the rice to the pot and simmer for 12 minutes, until tender.200 g basmati rice
- In a bowl, whisk the eggs with the juice of the lemons. Whisking all the time, slowly pour in two ladles of the hot soup. This warms the eggs gently so they don't scramble.3 eggs2 lemons
- Take the pot off the heat. Stir in the egg mixture and the chicken: the soup turns silky and pale. Season, and don't boil it again. Serve with the bread.320 g sliced wholemeal bread
Never let it boil once the egg is in. Gentle heat keeps it silky instead of scrambled.
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