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Waitrose

Chicken Avgolemono

This Greek egg-and-lemon soup needs a rich stock. The croutons offer a way of turning stale ends of loaves into something moreishly delicious.

Preparation time:
5 minutes
Cooking time:
25 minutes
Total time:
30 minutes 30 minutes
Serves:
 4

Ingredients

  • Croutons
  • 60ml extra virgin olive oil
  • 2 slices stale white bread, (crusts cut off), cut into 2cm cubes
  • 3 garlic cloves, unpeeled
  • 1.4 litres chicken stock
  • 100g long grain rice
  • 400g cooked chicken, shredded
  • 3 eggs
  • 1 lemon, juice
  • 2 tbsp chopped parsley

Method

  1. Heat the stock in a large saucepan and add the rice. Bring to the boil and simmer for 15 minutes or until the rice is cooked.
  2. Make the croutons. Heat the olive oil in a large frying pan until a bread cube sizzles and turns brown in 4 seconds. Add all the bread and garlic. Cook, stirring constantly, over a medium heat for 2 minutes, or until golden brown. Discard the garlic cloves and drain the croutons on kitchen paper.
  3. Add the chicken to the rice and stock, season with salt and warm for 2 minutes.
  4. Meanwhile, whisk the eggs with the lemon juice in a small bowl. Add a ladleful of the warm stock from the pan and whisk until thinned. Take the soup off the heat and gradually pour in the egg mixture, whisking to amalgamate it. It should thicken in the residual heat, but if you need to, place it over a low heat for 3–4 minutes, stirring the bottom of the pan until the soup thickens. Do not put on a high heat once the egg has been added, or it will boil and scramble.
  5. Divide the soup between 4 bowls and garnish with the parsley and croutons.