Greek Chicken Soup
, Serves 6 (1½ cups each)
Avgolemono-style soup: chicken and rice simmered in broth, enriched with a tempered egg-lemon mixture.
| prepDice onion and celery, slice carrots into halfmoons, mince garlic | ||||||
| 1 Tbsp olive oil | Cook veg in oil, 5-7 min | Add chicken, broth, rice & seasonings, boil | Cover, simmer 20-25 min | Remove & shred chicken | Temper with 2 cups hot broth | Return chicken, add parsley, stir in egg, 2-3 min |
| 1 yellow onion, diced | ||||||
| 2 carrots, sliced into halfmoons | ||||||
| 2 ribs celery, diced | ||||||
| 2 garlic cloves, minced | ||||||
| 450 g boneless, skinless chicken breasts | ||||||
| 1.4 L chicken broth | ||||||
| 100 g long grain white rice, uncooked | ||||||
| 1 tsp dried dill | ||||||
| 1/2 tsp salt, or to taste | ||||||
| 1/4 tsp freshly cracked black pepper | ||||||
| 2 large eggs | Whisk eggs & lemon juice | |||||
| 1 large lemon, juiced (60 ml) | ||||||
| 2 Tbsp chopped fresh parsley | ||||||
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