Avgolemoni Traditional Greek Cypriot Egg Lemon Chicken Soup - Avgolemono | ggmix

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Add organic chicken to a pan.

Pour in 2 liters of cold water.

Add salt and boil until the chicken is cooked, keeping an eye on it for the first 10-15 minutes to remove any white foam that rises to the top.

Use a fish slice to remove the foam and place it on a plate.

Once the foam is removed, cover the pot and simmer until the chicken is cooked.

Take the chicken out and place it on a plate.

Add 750 ml of water to the pot to replace the water lost from boiling the chicken.

Stir in 2 chicken stock cubes until dissolved.

Add 170 g of basmati rice and stir, then boil on low to medium heat for around 15 minutes until the rice is cooked.

In a bowl, beat 4 eggs well.

Slowly drizzle in 150 g of freshly squeezed lemon juice while beating the eggs until combined.

Shred the cooked chicken, removing any rubbery bits and saving the bones for later.

Turn off the heat on the soup and add a spoonful of soup to the egg-lemon mixture while beating it with a fork, repeating until the mixture is the same temperature as the soup.

Add the tempered egg-lemon mixture to the soup and stir.

Turn the heat back on to low and simmer for around 5 minutes with the lid on.

Serve the soup by adding the shredded chicken to a bowl and ladling the soup over it, then top with crushed black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens