Avgolemono Soup
(Serves: Serves: 4 - Prep Time: 10mins - Cook Time: 45mins)
Ingredients
- 2L Massel Chicken Stock made from Massel Stock Powder Chicken Style
- 3 tbsp olive oil
- 1 brown onion, diced
- 2 green onions, whites and greens sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 cup rice
- 600g chicken breast, skinless
- 2/3 cup lemon juice (the juice of about 3 lemons)
- 2 eggs
- 1/2 bunch parsley
- Salt and pepper to taste
Method
Place a lidded, heatproof casserole pot over low-medium heat. Add 2 tbsp olive oil, onions, and garlic, and sauté gently until translucent, about 5-7 minutes.
Add bay leaves and rice, and stir until rice is mixed through the onion and garlic.
Add chicken breasts and Massel Chicken Stock, and bring to a gentle simmer. Once simmering, place a lid on the pot and simmer covered for 20 minutes, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot.
Meanwhile, make a zingy parsley sauce by adding parsley, 1 tbsp olive oil, and 2 tbsp lemon juice to a chopper or mini food processor and blending.
After 20 minutes, remove the lid from the casserole pot and turn off the heat. Remove chicken and shred using two forks. Set aside.
Add remaining lemon juice to a large jug or bowl, and whisk in two eggs. Using a ladle, slowly add 6 ladles of soup, whisking continuously. This will temper the egg so it makes a custard rather than an omelette.
Pour egg mixture into the soup and stir to combine. Add shredded chicken to the soup, and top with the zingy parsley drizzle. Season with salt and pepper. Serve immediately. If you leave it a while before serving, the rice will absorb more liquid and become more like a risotto than a soup.
Massel products used in this recipe:
