Avgolemono

By Alison Adams

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Try this tasty Greek lemon and chicken soup for a fresh start to your winter meal.

All you have to do is throw all your ingredients of Avgolemono

  1. 500g chicken breast fillets
  2. 5 cups Massel chicken style liquid stock
  3. 1/2 cup medium-grain rice
  4. 2 eggs
  5. 1-2 tablespoons lemon juice
  6. Parsley leaves, to serve
  7. Olive oil, to drizzle

The instruction how to make Avgolemono

  1. Poach chicken in stock. Remove chicken and transfer to a plate.
  2. Add rice to stock. Cook until rice is tender.
  3. Whisk eggs in a heatproof bowl. Add 1-2 tbs fresh lemon juice. Whisk in 1 cup stock mixture. Add to remaining stock.
  4. Cook, stirring, for 2-3 minutes (do not boil). Season. Shred chicken. Place in bowls. Top with soup. Sprinkle with parsley and olive oil.

Nutritions of Avgolemono

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