Avogolemono Greek Chicken Soup
Avogolemono, who would think that such a strange word, describes a scrumptious sauce. This simple combination of lemon juice, eggs and a little bit of stock can turn an ordinary dish into something sensational. I used it here in the famous Greek chicken soup but there are many other dishes, like a simple cooked piece of fish, where the Avogolemono turns the fish into an extraordinary meal.
Ingredients
- 1 whole chicken without giblets, cooked
- 1 carrot, peeled, finely diced
- 1 celery stalk, finely diced
- 1 onion, peeled, finely diced
- 1 tbsp olive oil
- 2 chicken stock pots from knorr
- 150 g basmati rice
- 1 bunch fresh dill, finely chopped
- 150 ml lemon juice
- 4 eggs medium size
- salt and pepper
Instructions
- Take the meat off the chicken and shred it finely, discard the skin and bonesHeat the olive oil in a soup pot, add the onion, celery and carrot, and cook the mix on a low heat for 10 min.Add 1.25 l chicken stock, stockpots and rice. Let it simmer for 10-12 minutes until the rice is done. In the meanwhile, beat the eggs with the lemon juice.Add the chicken mat to the soup.Take the soup off the heat, it should not boil anymore, add the lemon-egg mixture and the fresh dill.Stir and check the seasoning. If i am in a hurry, i use chicken filets to cut down on the cooking time.