Kota Avgolemono (Chicken Egg Lemon Soup)
Directions
- 1Place chicken whole in a deep pot with carrot, celery, onion, coriander seeds, and water. Bring to a high boil, then reduce to a high rolling simmer with the lid on.
- 2Cook the chicken for 40 minutes total, salting to taste during the process.
- 3Strain the stock into a medium pot, discard aromatics, and set the chicken aside in the fridge to cool for easier shredding.
- 4Wash the rice thoroughly, add to the strained stock, bring to a boil, then reduce to a gentle simmer.
- 5In a separate clean pot over low heat, whisk the eggs and lemon juice together. Gradually whisk in ladles of the hot chicken stock to emulsify the mixture.
- 6Add the egg-lemon mixture to the main rice pot when the rice is nearly cooked.
- 7Shred the cooled chicken off the bone and add it to the soup, mixing to combine and heating through if necessary.
- 8Finish with fresh dill, black pepper, salt, and a drizzle of EVOO.
Ingredients
- 1 whole whole chicken
- 1 whole carrot, quartered
- 2 whole celery stick, halved
- 1 whole brown onion, quartered
- 1 tbsp coriander seeds
- 2 litres water
- 400 gm long grain rice
- 3 whole egg
- 3 whole lemon, juice
- salt (optional)
- fresh cracked black pepper (optional)
- dill (optional)
- EVOO (optional)
Related recipes
High Protein Broccoli Feta Bean Soup
Greek · Soup
High Protein Roasted Beetroot & Feta Soup
Greek · Soup
Tomatatin
Greek · Soup
Greek Lemon Potatoes
Greek · Soup
Creamy Orzo with Salmon
Greek · Soup
Elite Tomato Feta Pasta Bake
Greek · Soup35m
Hot Honey Salmon & Halloumi Pasta
Greek · Soup30m
Marinated Feta
Greek · Soup
Gazpacho con Pesche e Feta
Greek · Soup
Creamy Halloumi
Greek · Soup32m
Crispy Chickpeas with Whipped Feta
Greek · Soup25m
Salmon Feta Traybake Pasta
Greek · Soup