Avgolemono Chicken Soup with Egg and Lemon
Sharon Stephenson
With a recipe and a little coaching from Nicky, the head cook at Anatoli’s - A Greek version of chicken rice soup.
ingredients
- 1 litre chicken stock
- 1/2 cup chopped cooked chicken
- 1/4 cup finely chopped onion
- 3 Tbsp white rice
- 1 sprinkle of Oregano
- 1 beaten egg
- 1 Tbsp flour
- 1/4 cup lemon juice
- salt & pepper to taste
directions
- 1
Bring chicken stock to a boil.
- 2
Add onion and rice. Cover and simmer for 20 minutes or until rice is soft.
- 3
Add chicken and simmer 5 minutes.
- 4
Add flour to the beaten egg stirring until smooth, then add lemon juice and mix well.
- 5
Slowly pour 1/3 cup of hot broth into the egg mixture, beating very well. Repeat 3 times.
- 6
Slowly pour egg mixture into soup, mixing well. Turn heat down and let simmer until hot, about 2 minutes. Do Not Boil.
- 7
Serve with fresh grated pepper and chopped parsley.
Source: Sharon Stephenson
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews