Avegolemono. It just rolls off the tongue. Say it with me. Avegolemono (pronounced: av-goalie-mono). It’s a traditional Greek chicken soup made out of lemons, rice, and eggs. I can’t tell you how delicious it is. Even more, it’s dead easy to make. You know me, I love my 30 minute meals. Well, this took 20 minutes tops. So good! Soup is very comforting to me, especially in the winter, so I urge you to try this recipe. You will not be sorry you did! And yes, it’s very kid friendly! :)
Avegolemono
1.4 litres chicken stock
100g long grain rice
400g cooked chicken, shredded
3 eggs
juice of 1 lemon
freshly chopped flat leaf parsley, to serve
croutons, to serve
1. Heat the stock in a large saucepan and add the rice. *I really enjoy using Campbell’s 25% less sodium broth. It’s much healthier than their regular brand and I find has just the right amount of salt. I also used brown rice instead of white rice to make it a little healthier.Â
2. Bring to a boil and simmer for 15 minutes or until rice is tender. Add the chicken and warm through for 2-3 minutes. *I cooked 2 chicken breasts and shredded the meat myself once it was cooked. If you have leftover chicken, even better!
3. In the meantime, whisk the eggs with the lemon juice in a small bowl. Add a ladleful of warm stock and whisk until thinned.Â
4. Remove the soup from the heat and gradually pour in the egg mixture, whisking to amalgamate it. It should thicken in the residual heat, but if you need to, place it over low heat for just 3-4 minutes, stirring the bottom of the pan to thicken. *Do not return to high heat once the egg has been added or it will boil and scramble. Gross.Â
5. Serve garnished with parsley and croutons. Enjoy!Â
Now, I will say I thought the croutons as a garnish was weird. That’s not very Greek (and yes, I do know a lot about Greek food and culture) but I have to admit, the croutons were a nice addition to this soup! Chacun son gout, of course! ;)
This recipe came out of one of my latest cookbooks called “The Thrifty Cookbook”. I got it at Chapters for $6.99. A total steal if you ask me because the recipes are amazing … but so is the photography! It’s very inspiring to me. I don’t know about you but I usually want to make a meal from a cookbook because of the photo. Don’t you? I know there are a lot of cookbooks out there that have minimal pages dedicated to a finished recipe image, which I personally feel is a crying shame. We eat with our senses and that includes our eyes. All I know is that if I ever create a cookbook for myself (for myself or for you), every page will have a photo. Lots of eye candy my friends. Lots of it! And on that note …
My doors are always open; you’re welcome to pop in for a treat on me! Until next time, Robyn xo