A favourite soup at Easy Delicious Cooking. The Greek chicken and rice avgolemono soup. Perfection in simple steps that is worth making. It’s easy, it’s amazing. Avgo means egg and lemono means lemon. Mix it at the right time in the right proportions to change a great soup into and amazing one. This is easy and packs a flavour punch. It is also budget friendly and nutritious.
Kali Orexi.
THE INGREDIENTS:
1kg / 2.2 pounds of whole chicken or cuts of chicken pieces
Salt and pepper to your taste,
2 litres of cold water, enough water to cover the chicken,
1/3 cup of basmati rice, or any short grain rice you normally use,
2 sticks of celery cut in large pieces for the stock,
2 carrots halved and cut in large pieces,
2 onion peeled and halved for the stock,
3 eggs separated,
Juice of 3 lemons,
A few slices of toasted crusty bread, (optional),
THE COOKING:
* Add the chicken, the roughly cut vegetables, and the water and a little salt in a pot making sure the chicken is completely covered.
* Gently simmer the chicken with the lid on for 45 minutes to 1 hour. Scoop any impurities that surface and discard. Try to keep the broth clear.
* Remove the chicken from the stock and once the chicken is cold shred the meat and discard the bones and the skin.
* Remove all the vegetables and strain the broth making sure it is as clear as you can get it.
* Separate 3 cups of stock and set aside to slightly cool down,
* To the stock add the rice, the shredded chicken, and taste to season it accordingly. Cook it until the rice is ready.
* Turn the heat off.
* In a mixing bowl whisk the egg whites until they are frothy. And next add the egg yolks and mix them in,
* Once the eggs are whisked, add the lemon juice a little at a time making sure that you swiftly whisk the eggs until the lemon and the eggs have combined. DO NOT STOP WHISKING.
* Now slowly add some of the stock that is slightly cooled to the lemon/egg mixture constantly whisking it. MAKE SURE IT HAS COOLED SUFFICIENTLY SO YOU DO NOT COOK THE EGGS WITH THE HOT STOCK.
* Once mixed thoroughly slowly add it back to the pot. This should be done with the heat off.
* Turn on the low heat and cook for a few minutes to bring the soup to temperature.
* Season to your taste pepper and salt.
* Serve hot with some slices of lemon and some crusty toasted bread. (optional).
00:00 Start,
00:23 start cooking,
03:24 shred the chicken,
04:37 Start the avgolemono,
08:24 put it all together.
I also write POETRY.
Here’s a link to my poetry channel “Absurdly Delicious Words” www.youtube.com/@Alex-i4f
Play lists: Why I fell in love with the Mediterranean cuisine.
https://www.youtube.com/playlist?list=PLbs-h_NEGgxuTCO9dvZiYPYne2Hd1T0Gs https://youtu.be/HYsdHfwLGKg
1 Comment
Il momento in cui unisci uova e limone al brodo è pura magia…