Greek Chicken & Lemon Soup (Avgolemono)
PREP 10 MIN•COOK 25 MIN
Number of servings
1⁄2 onion finely chopped
1 garlic clove minced
250g skinless chicken thighs
3 cups (750ml) chicken stock
2⁄3 cup (80g) risoni pasta, dried (or gluten free)
2 large eggs
2 tbs (40ml) lemon juice
salt & pepper, to taste
2 sprigs of parsley chopped
Heat a medium non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft.
Add garlic and cook for another minute until fragrant.
Add chicken and stock and bring to the boil. Reduce to a low simmer, cover, and cook for 20 minutes.
Meanwhile, cook risoni in a saucepan of salted boiling water according to packet instructions. Drain.
Remove chicken from soup, shred meat and set aside.
Crack eggs into a bowl and whisk until frothy. Add lemon juice and whisk to combine.
Slowly ladle 1 cup of soup stock into eggs while continuously whisking so eggs won’t scramble. Remove soup from heat and slowly pour in the egg mixture, while whisking soup continuously, until soup is creamy.
Return chicken to soup, add risoni, stir to combine and adjust seasoning.
Divide soup between serving bowls and scatter over parsley to serve.
1769 kJ / 422 cals
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