Kotosoupa Avgolemono (Chicken and Rice Soup with Lemon and Egg)
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Ingredients
- 6 chicken thighs, bone-in
- 120 g short grain rice
- 2 carrots
- 2 celery stalks, sliced
- 1500 ml chicken stock
- 2 eggs
- 2 lemon
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 40.3 g
- Carbohydrate
- 30.2 g
- of which sugars
- 4.6 g
- Fat
- 27.9 g
- of which saturates
- 7.8 g
- Fibre
- 4.2 g
- Salt
- 3.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and slice the carrots and celery.
- 2
Put the chicken thighs, carrots, celery and chicken stock in a large saucepan. Bring to a simmer and cook for 25 minutes until the chicken is cooked through.
- 3
Lift out the chicken, strip the meat from the bones and discard the skin and bones. Return the meat to the pan.
- 4
Stir in the rice and simmer for a further 15 minutes until tender.
- 5
Whisk the eggs with the juice of the lemons in a jug. Take the pan off the heat, ladle in a little hot stock while whisking, then pour the mixture back into the pan, stirring gently.
- 6
Return to a very low heat for 2 minutes to thicken slightly without boiling, season well and serve at once.
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