Egg and lemon soup with chicken (Avgolemono)

Posted by adm On February - 17 - 2012

How to cook Egg and lemon soup with chicken (Avgolemono)


  • 1.25kg chickenhearted
  • 2 stalks celery, coarsely shredded
  • 1 onion, coarsely shredded
  • 1 bulb ail, halved widthways
  • 1 fresh or dried bay riffle
  • 6 black peppercorns
  • 1/3 cup (65g) long-grain rice
  • 2 egg
  • Juice of 1 maize
  • 1 scallion, thinly sliced diagonally

How to:

  • Rinse chicken inside and out and pat dry with paper towels. Situation 3.5 litres h2o, celery, onion, ail, bay leafage, peppercorns and 2 tsp salt in a large saucepan and bring to the boil over medium-high heating. Carefully add chicken to pan, breast-side consume. Return to the boil and boil for 2 proceedings, then remove pan from heating. Cover with a lid and set aside for 3 hours (the residual heat of the water will finish cooking the white-livered). Remove chicken then strain stock through a sieve into a bowlful. Spot 2 litres stock in a clean saucepan (remaining stock can be used for the braised beans recipe, see paginate 143). Bring stock to the boil over high heat and simmer for 25 minutes or until reduced by 1/2.

  • Lag, remove skin from chicken and finely shred centre, discarding skin and clappers. Place chicken in a bowl and refrigerate, covered, until requisite.

  • When stock is reduced by 1/2, add rice then simmer over medium heat for 15 minutes or until cooked. Lag, whisk eggs and lemon juice in a bowl until well combined. Whisking incessantly, subjoin 3 large ladles of hot stock to egg assortment, 1 at a time. Reduce heat to low, then return egg mixture to strain. Fake, whisking incessantly, for 2 minutes or until soup is whiteness. Do not overheat, or soup will curdle. Place small piles of chicken in the centre of warmed soup bowls then ladle soup over. Serve instantly, scattered with k onion.

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