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Greek Lemon Chicken Soup – Avgolemono

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You can make this soup using leftover roast chicken – substitute the fresh chicken for cooked chicken and add lots of brown meat for even more flavour.

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil
1 leek, white part only, rinsed well and sliced finely
1 small carrot, peeled and chopped finely
1 stick celery, sliced finely
2 cups finely diced onion (about 1 medium onion)
1 bay leaf
2 chicken breasts, skin removed and cut into one inch strips or use the same quantity of leftover roast chicken
900ml chicken stock
Sea salt and freshly ground black pepper
80g long-grain rice (a small handful)
2 tablespoons lemon juice
2 medium eggs

Instructions

1. Heat the olive oil over medium heat in a large saucepan. Turn the heat down and add the leek, carrot, celery, onion and bay leaf. Fry over gentle heat until the vegetables are softened but not coloured (about 20 minutes – you need to build flavour).

2. Add the chicken breasts or leftover chicken meat and fry for 2 minutes. Add the chicken stock. Bring to the boil and reduce the heat to a low simmer. Cook for 20 minutes. Check the seasoning and adjust. Add the rice and cook for a further 9-10 minutes or until the broth is flavourful and the chicken and rice are cooked. (Add more stock or water to the soup if the rice has absorbed too much liquid and bring the soup to the boil again.)

3. Beat the lemon juice and eggs together in a bowl. Whisk a cup of the hot soup into the egg and lemon mixture to temper them. Pour the egg mixture back into the saucepan, whisking as you go. Stir and serve immediately.

RECIPE TIPS
– Add some crushed spaghetti strands or noodles instead of the rice to make the soup more substantial. You’ll need to add more chicken stock to loosen the soup to your liking.

– We make this soup with leftover rotisserie chicken.

– Make this soup with leftover turkey.

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