Chicken Avgolemono Soup

INGREDIENTS

• 500g Chicken Thigh
• 2 Egg
• 1 Lemon
• 100g Rice
• 1 Onion
• 1 Carrot
• 1 stalk Celery
• 2 tbsp Olive Oil
• 1500ml Water
• 0 Salt
• 0 Black Pepper

STEPS

1. 1

   Place 500g of chicken thigh in a saucepan with 1500ml of water, 1 onion (quartered), 1 carrot (roughly chopped), 1 stalk of celery (roughly chopped), and a pinch of salt. Bring to a gentle simmer, skim any foam, and cook covered for 35 minutes, until the chicken is tender and its juices run clear.

   ⏱ 35 min

2. 2

   Transfer the chicken to a clean plate. Strain the broth, discard the vegetables, and return the broth to the saucepan. When cool enough to handle, shred the chicken and keep it separate from the raw-protein preparation area.

3. 3

   Bring the strained broth back to a gentle boil. Stir in 100g of rice and cook for 15 minutes, until tender but not mushy.

   ⏱ 15 min

4. 4

   Whisk 2 eggs (beaten) with the juice of 1 lemon until smooth. Gradually whisk in about 250 ml of the hot broth, adding it slowly to temper the egg mixture.

5. 5

   Remove the soup from the heat. Slowly stir the tempered egg and lemon mixture into the saucepan, then return it to low heat for 2 to 3 minutes, stirring constantly, until slightly thickened. Do not boil.

   ⏱ 2 min

6. 6

   Return the shredded chicken to the soup with 2 tbsp of olive oil, and season with 0 black peppers and additional salt to taste. Warm for 2 minutes, then rest for 3 minutes before serving.

   ⏱ 2 min