Avgolemono Lemon Chicken Soup (Print Version)
# Ingredients:
→ Broth Base
01 -
710 ml chicken broth
02 -
480 ml bone broth
03 -
Zest of 1 lemon
04 -
Juice of 2 lemons
05 -
2 bay leaves
06 -
2.5 ml salt
07 -
2.5 ml freshly ground black pepper
→ Egg Mixture
08 -
2 to 3 large eggs
→ Additions
09 -
320 g shredded rotisserie chicken
10 -
320 g cooked basmati rice
11 -
2 tablespoons fresh dill, chopped
# Instructions:
01 -
Combine chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper in a large saucepan set over medium heat. Simmer for 10 to 15 minutes.
02 -
In a large mixing bowl, whisk the eggs until smooth. Incorporate the juice of half the remaining lemon, then add the other half, continuing to whisk until fully blended.
03 -
Slowly add a ladleful of hot broth to the egg mixture, whisking constantly for one minute. Repeat this process two more times to temper the eggs.
04 -
Gradually pour the tempered egg mixture into the hot broth, whisking continuously. Do not allow the mixture to boil to prevent curdling; heat gently until the soup is warmed through.
05 -
Remove the saucepan from heat. Stir in the shredded chicken and cooked basmati rice until evenly combined.
06 -
Serve the soup hot, garnished with fresh dill, a drizzle of extra virgin olive oil, and an additional grind of black pepper.
# Notes:
01 -
Avoid boiling after adding the egg mixture to maintain a silky, smooth texture and prevent curdling.