Greek egg and lemon chicken soup
A soup-er dish for those cold winter days
1 medium, chopped
Skinless chicken drumstick
260 g, (buy 4 x 150g), lean, fat-trimmed
Rice, white, dry
65⅓ g, (65g)
¼ cup(s), (60ml)
1 tbs, chopped
- Place onion, chicken and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Strain, reserving chicken and stock. Discard onion.
- Return stock to pan and bring to the boil. Add rice and simmer, uncovered, for 10–12 minutes or until rice is tender.
- Meanwhile, remove chicken meat from bones. Discard bones and finely shred meat. Add chicken meat to stock. Place eggs in a medium bowl and whisk to combine. Gradually whisk in lemon juice.
- Gradually whisk 1 cup (250ml) hot stock into egg mixture. Gradually whisk egg mixture into soup until well combined and creamy. Remove from heat immediately (see tip). Serve sprinkled with chives.
SERVING SUGGESTION: A wholemeal bread roll. TIP: Do not boil soup once the eggs have been added or it will curdle.