Greek Avgolemono Chicken Soup

  • 1/2 chicken free-range
  • 50gr rice or trahana 
  • 1 egg
  • juice from 1 lemon
  • water
  • salt


Place  chicken in a large pot and cover with water. Bring to a boil, reduce heat to medium and simmer until chicken is tender and cooked. Skim the foam from the top as it collects. When the chicken is ready, transfer it to a plate and shred it. Drain the water in a large bowl and pour it back in the pot.

Add shredded chicken, rice, 1 tsp salt and simmer until rice is cooked. Remove the pot from the heat.
In a bowl beat egg white with a fork until a bit foamy. Whisk in lemon juice. Add egg yolk and beat with the fork until incorporated. Whisk one or two ladles hot broth into the egg-lemon (avgolemono) mixture slowly so the egg do not curdle. Avgolemono is now ready. 

Pour avgolemono back into the pot, stir chicken soup and serve. You may add extra lemon juice and season with pepper.


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