Cherry & DennisHELPER HABITAT

🌐 語言 Language

Cherry & Dennis Recipes

Greek Avgolemono Chicken and Rice Soup

希臘檸檬蛋花雞肉飯湯

Greek Avgolemono Chicken and Rice Soup — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Chicken, rice and stock are finished with a carefully tempered egg-lemon mixture for a smooth, gently tangy Greek soup.

01

Ingredients

Main ingredients

500 g chicken thighs (boneless and skinless)
100 g rice
1 piece carrot
1 piece onion

Stock

1200 ml chicken stock

Sauce

2 piece egg
2 piece lemons

Seasoning

1 tbsp olive oil
1 tsp salt
1/2 tsp Black pepper

Garnish

2 tbsp parsley

Greek Avgolemono Chicken and Rice Soup — ingredient overview

02

Tools

knife
cutting board
measuring cup
measuring spoons
stockpot
wooden spoon
mixing bowl
whisk
ladle
citrus juicer
food thermometer
serving bowl

Greek Avgolemono Chicken and Rice Soup — tools overview

03

Steps

Greek Avgolemono Chicken and Rice Soup — Prepare the ingredients

Step 1

Prepare the ingredients

Cut the chicken into 3 cm pieces, dice the carrot and onion finely, and juice the lemons.

Greek Avgolemono Chicken and Rice Soup — Soften the vegetables

Step 2

Soften the vegetables

Heat olive oil in a stockpot and cook onion and carrot over medium heat for 5 minutes.

Greek Avgolemono Chicken and Rice Soup — Add the chicken

Step 3

Add the chicken

Add the chicken and stir for 3 minutes until the surface turns opaque.

Greek Avgolemono Chicken and Rice Soup — Add stock and rice

Step 4

Add stock and rice

Add the chicken stock and rinsed rice, stir and bring to a boil.

Greek Avgolemono Chicken and Rice Soup — Simmer the soup

Step 5

Simmer the soup

Partly cover and simmer over low heat for 20 minutes until the rice is tender.

Greek Avgolemono Chicken and Rice Soup — Check chicken doneness

Step 6

Check chicken doneness

Check the largest chicken piece reaches 75°C, then remove the pot from the heat.

Greek Avgolemono Chicken and Rice Soup — Whisk the eggs

Step 7

Whisk the eggs

Whisk both eggs in a large bowl until evenly foamy.

Greek Avgolemono Chicken and Rice Soup — Add lemon juice

Step 8

Add lemon juice

Gradually whisk the lemon juice into the eggs.

Greek Avgolemono Chicken and Rice Soup — Temper the egg mixture

Step 9

Temper the egg mixture

While whisking, add about 150 ml hot broth in 3 additions to warm the egg mixture gradually.

Greek Avgolemono Chicken and Rice Soup — Stir into the soup

Step 10

Stir into the soup

Pour the egg-lemon mixture in a thin stream into the off-heat soup while stirring continuously for 1 minute.

Greek Avgolemono Chicken and Rice Soup — Warm and season gently

Step 11

Warm and season gently

Warm over the lowest heat for 2 minutes without boiling, then add salt and black pepper.

Greek Avgolemono Chicken and Rice Soup — Garnish and serve

Step 12

Garnish and serve

Add parsley and immediately divide the chicken rice soup among 4 bowls.

Common mistakes

Eggs scramble if poured into boiling soup; remove from heat and temper gradually with hot broth.

Tips

Do not boil after adding the egg-lemon mixture; warm gently and serve promptly.