Greek · Lunch
Chicken Soup With Vegetables and Lemon Sauce
Greek avgolemono-style chicken soup featuring poached chicken breast simmered with carrot, celery, onion and rice, finished with a whisked egg-lemon sauce tempered into the hot broth for a velvety, tart-savory body. Fresh dill and black pepper round out the flavour, served hot with a lemon wedge.
$4
12 minsPrep
35 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
410Calories
42.3gProtein
11.2gFat
33.8gCarbs
4.8gSugar
2.1gFiber
1520mgSodium
330mgChol
3.3gSat Fat
890mgPotassium
95mgCalcium
2.7mgIron
0.7mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
gluten-free
Instructions
1
Prep
Cut chicken breast into bite-sized pieces. Slice carrot and celery, dice onion.
2
Simmer
Bring chicken stock to a boil over high heat. Add chicken, carrot, celery, and onion; simmer 15 minutes over medium until opaque.
3
Simmer
Stir in rice and simmer over medium-low heat 12 minutes until soft.
4
Temper
Whisk egg frothy in a small bowl, then whisk in lemon juice. Ladle 120ml hot broth slowly into the mixture while whisking constantly.
5
Plate
Remove from heat, pour tempered egg-lemon mixture into soup, stir gently 1-2 minutes. Add dill, salt, and pepper. Ladle into bowl and serve hot with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 720ml720ml chicken stock
- 90g90g white rice
- 22 eggs
- 60ml60ml lemon juice
- 22 small carrot
- 22 small celery stalk
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp fresh dill
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge, to serve
