Chicken & rice Soup
Comfort in a bowl!
A silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce. This soup is cozy, hearty, and zesty perfect for chilly days.
#HomemadeSoup #ChickenSoup #LemonRiceSoup #ComfortFood #SoupSeason
Ingredients:
• 2 tbsp oil
• 1 tsp garlic paste
• 1 leek, thinly sliced
• 1 cup mixed vegetables (peas, corn, green beans, carrots)
• 1 bay leaf
• Salt, to taste
• ½ tsp black pepper (adjust to taste)
• 4 cups chicken stock
• 1 cup boiled and shredded chicken
• ½ cup rice
• 3 eggs
• ⅓ cup fresh lemon juice
Instructions:
1. Sauté the aromatics:
Heat oil in a large pot over medium heat. Add garlic paste and sauté until fragrant. Add leeks and mixed vegetables. Cook for 3–4 minutes, stirring often.
2. Season:
Add bay leaf, salt, and black pepper. Sauté briefly to coat the vegetables.
3. Add chicken & stock:
Pour in the chicken stock and bring to a gentle boil. Add the shredded chicken.
4. Cook the rice:
Stir in the rice and cook until the grains are tender, about 15–20 minutes.
5. Prepare egg-lemon mixture:
In a separate bowl, whisk the eggs with the lemon juice. Slowly ladle in about ½ cup of the hot soup broth into the mixture, whisking constantly to temper it.
6. Finish the soup:
Gradually pour the egg-lemon mixture back into the pot, stirring continuously to prevent curdling. The soup will thicken slightly and take on a silky texture.
7. Adjust seasoning & serve:
Taste and adjust with more salt, pepper, or lemon juice if desired. Remove the bay leaf. Serve hot with a sprinkle of fresh herbs (like parsley or dill) if you like.
Dining and Cooking