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+ servings

Greek Chicken, Rice and Vegetable Soup

5 from 1 vote
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients
  

  • 1 tbsp Oil
  • 1 Onion finely diced
  • 3 Carrots thinly sliced
  • 3 Stalks Celery Chopped Finely
  • 1 lb Chicken Breast Bone in, Skin on
  • 1 Litre Chicken Stock Hot
  • 180 g Brown Rice You can use White Rice or even Orzo
  • 2 Eggs at room temperature - Yolks and Whites Separated Optional
  • Juice of 1 Lemon
  • 1 tbsp Flat Leaf Parsley cut finely
  • Salt and Pepper

Instructions
 

  • In a large pot over medium high heat, add the oil and onion.
  • Saute for 5 - 6 minutes, add the celery and cook for a further 2 minutes.
  • Add the chicken breast and stock. Cover the pan, lower the heat and simmer for 20 minutes.
  • Remove the chicken from the pot and shred the chicken. Discard the skin and bone.
  • Pop the meat back into the pot with the rice, cover and cook on very low for 15 minutes.
  • In a separate bowl whisk the egg whites till stiff peaks form. Stir in the yolks and lemon juice, whisking continuously.
  • When the rice is done, transfer a cup of the stock to the egg/lemon mixture very slowly and beat vigorously.
  • Remove the soup from the heat and add the egg/lemon mixture back into the pot, whisking to incorporate.
  • Season and add the parsley.

Notes

A authentic Avgolemono soup has more eggs in it and uses white short grain rice or orzo. I have amended to make it healthier.
I have also cut back on the lemon and added vegetables to make the soup more wholesome.
Most of the time when I make this recipe, I leave the eggs out altogether for 2 reasons..1. because I don't always have time to beat eggs and 2. because I am watching what I am eating.
Tried this recipe?Let us know how it was!