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Avgolemono (Greek Lemon Chicken Soup)

Avgolemono (Greek Lemon Chicken Soup)

I spent all of last week sick in bed. I was the final member of my family to get hit with a pesky virus that must have been doing the rounds. For the first time in a very long time I had no appetite and felt a constant ache all over my body. I had planned to shoot another recipe I've been working on but decided to slot this one in instead, in case any of you get struck down and need the TLC of our families greek chicken soup to pep you back up again. Just what the doctor ordered!

I have grown up loving Avgolemono soup. It has always been one of my favourites, and really is the perfect go-to comfort food. There are so many variations of this soup, and even in my own family the version on my mum's side can taste different to the one my dad's side whips up. But I do believe the master of all Avgolemono soups happens to my sister. So when I was sick recently, I asked her to make it for me and took some notes as she did. 

Avgolemono soup. Free range whole chicken, 2 lemons (juiced), 6 free range eggs, 1tbsp powdered chicken stock concentrate, 1 cup basmati rice, salt and pepper. (Halloumi cubes to serve - optional)

Place chicken in pot, cover with water and season with salt and pepper. Bring this to a boil skimming the top regularly to get rid of the scum which forms. Cook for roughly 40 minutes on high. Remove the cooked chicken and place in a separate bowl, cover with foil and set aside.
Turn your attention back to the chicken broth. Add rice and powdered chicken stock, stir t
hrough and cook until rice is firm but soft. Turn off the heat.
In a separate bowl whisk eggs and the lemon juice together, beat them well, allowing air into the mixture to create a foamy texture. Add 2 cups of the hot chicken broth
 very slowly into the egg mixture and whisk together. (This is an important step and needs to be done slowly so as not to curdle your eggs).
Back to the chicken mix, begin vigorously stirring the soup with a wooden spoon in circular movements, very slowly adding the egg mix. Give the entire soup a stir, taste and see if you need further seasoning or lemon juice. Shred your boiled chicken and add to your soup. Ladle into soup bowls and add chopped halloumi cubes to taste.



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