You just can't beat a great chicken soup for comfort food when feeling under the weather or just need a good quality meal with that home cooked feeling.
With this soup we have added the Greek touch, Avgolemono - egg and lemon sauce which takes it to another level from a plain soup to a beautiful subtle creamy soup with an enhanced flavour of lemons.
Avgolemono is added to many meals, soups and casseroles.
1 medium chicken, cleaned
To make the chicken soup recipe, clean the chicken inside and out.
Peel the carrots, cut into 4 or 5 lengths and add to soup.
Once ready, remove the chicken and place on a plate.
Add the rice to the chicken soup, approximately 1 tablespoon of rice per person. (Round rice is much better to use for this than long grain rice.)
In the meantime, pull the chicken away from the bone and cut up into small pieces, ready to return to the soup at the end.
With an electric mixer, mix the 2 eggs together until light and frothy.
Then, slowly add 1 tablespoon at a time of the soup to the egg and lemon mixture, mixing it in well before adding another spoonful, for about 4 or 5 spoonfuls of soup to gradually bring the lemon mixture to the same temperature as the soup.
Now add the avgolemono sauce to the chicken soup recipe.
Shake the saucepan for the soup to blend in well together with the egg and lemon sauce, if necessary stir it very gently for a very short while.
Add the chopped up chicken to the soup, stir through and serve.
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