Lemon Chicken & Rice Soup
Recipes · Lunch · Recipe, Typed Supps
Greek avgolemono: egg and lemon whisked into hot broth, which thickens it without a drop of cream.
Allergens and patterns
Contains eggs.
Ingredients
- 2, poached and shredded (300g) Chicken Breast — Poached in the broth it will be served in, so nothing is wasted and the stock gets better as it cooks.
- 2/3 cup, uncooked (120g) White Rice — Cooked right in the soup. Its starch is part of what gives the finished bowl its body.
- 3 eggs (150g) Eggs — The thickener. Tempered slowly with hot broth before they go in the pot — added straight, they scramble and the soup is ruined.
- 2, juiced (60g) Lemon — Whisked into the eggs. This is a lemon soup, so more than feels sensible is about right.
- 2 cubes (10g) Chicken Stock — The base. Real stock is better, but this is a weeknight soup.
- a handful (8g) Dill — Over the top. It belongs with lemon and chicken more than parsley does.
Nutrition per serving
- Calories: 223.8 kcal
- Protein: 21.5g
- Carbohydrate: 10.5g
- of which sugars: 0.3g
- Fat: 10.2g
- of which saturated: 3g
- Fibre: 2g
- Sodium: 558.8mg
Method
- Poach the chicken in 1.5 litres of stock for 15 minutes, then lift it out and shred it.
- Cook the rice in the same broth for 15 minutes.
- Whisk the eggs and lemon juice together, then ladle hot broth into them a little at a time, whisking constantly.
- Pour the mixture back into the pot off the heat, return the chicken, and do not let it boil again.
Nutrients it supplies
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