Eat like a Cypriot | Easter Egg-lemony soup!

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in fat and calories.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and is often less expensive.

Bring a pot of water to a boil.

Lower the temperature to poach the chicken breast.

Salt the chicken at least 15 minutes before cooking, ideally overnight.

Cook the chicken for 15 minutes or until it reaches 68 to 70°C, then remove and set aside.

Add 75 g of glutinous rice to the chicken-flavored water and boil until soft.

Beat 2 eggs and add a bit of cornstarch to stabilize the emulsion.

Once the rice is soft, turn off the stove and gradually pour the broth into the egg mixture while beating.

Add enough broth to make the egg mixture steaming hot.

Slowly reincorporate the egg mixture into the pot with the rice.

Add juice from half a lemon and mix well.

Slice the chicken into small cubes or shred it with forks and add it to the pot.

Mix all ingredients together and serve in a bowl with lemon zest and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens