Avgolemono (lemon chicken soup) is my absolute favourite childhood meal—nothing beats sitting down with a big bowl in winter time.
With the addition of garlic and lemon this is the perfect go to chicken soup for something unique and healthy.
This recipe can be found in our cookbook A Little Taste of Greece and below as a special Free Thermomix recipe.
Ingredients
- 1 medium brown onion - peeled, quartered
- 1 clove garlic - peeled
- 50 g celery - roughly chopped
- 50 g carrot - roughly chopped
- 30 g butter or oil of choice - you can reduce this for low cal, or bump up for LCHF
- 1200 g water
- 1 Tbsp salt
- 1/4 tsp cracked black pepper
- 1 dried bay leaf
- 1.5 kg whole chicken - stuffed with a whole lemon and 3 garlic cloves
- 120 g medium grain rice
- 50 g fresh lemon juice - about 1 large lemon + up to 50 g for serving
- 4 egg yolk - room temperature
- Parsley for garnish
- salt to taste
Instructions
Thermo cooker
- Add onion, garlic, celery and carrot to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape mixer bowl down.
- Add oil and sauté for 5 min/100°C or 210°F/ speed 1/MC off.
- Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray. Steam for 60 min/steaming temp/speed 2.
- Add rice to mixer bowl and top up with water to the 2 L or 67.6 fl oz mark. Steam for 20 min/ steaming temp/speed 2.
- Remove chicken and when cooled enough to handle, roughly remove meat. Keep warm in a thermoserver.
- With a fork, whisk together 50 g or 1.8 oz lemon juice and egg yolks in a measuring jug. Carefully take 1 cup of stock from the mixer bowl and slowly whisk it into the egg mixture.
- Set timer for 1 min/speed 3, and slowly drizzle in egg mixture.
- Pour soup over chicken and serve with fresh chopped parsley, extra lemon juice and salt to taste.
Conventional
- Chop onion, garlic, celery and carrot.
- Add chopped vegetables, salt, pepper, bay leaf and oil in a large pot (big enough for the chicken it to move around in broth but not too big). Saute on medium-high heat for 5 min.
- Add chicken and fill pot with enough water to cover it by 2 cm. Cover and bring to the boil. Once boiling, reduce heat to low and simmer for 45 min - 1 hr.
- Once the chicken is cooked - the meat should pull away from the bones easily. Remove chicken and when cooled enough to handle, roughly remove meat. Remove 1 cup of broth and set aside.
- Bring the broth to a simmer, add salt to taste and add rice. Reduce heat and allow to simmer for 15-20 min or until rice is cooked. Turn off heat.
- With a fork, whisk together 50 g or 1.8 oz lemon juice and egg yolks in a measuring jug. Using the cooled 1 cup of broth, slowly whisk it into the egg mixture.
- Return chicken meat to broth and slowly drizzle in egg mixture.
- Serve with fresh chopped parsley, extra lemon juice and salt to taste.
Notes
Tip: When reheating this soup, warm it over low heat to prevent the eggs from curdling.
Egg Free: Omit eggs.
Low Carb/Paleo: Omit rice and carrot.
Super Skinny: Omit garlic, onion, oil and rice. Skip Step 2. In Step 3, add 1 tsp onion powder and 1 tsp garlic powder. Halve the egg yolks.
Low Fodmap: Omit garlic and halve celery. Replace onion with spring onion [green tops only] and use a garlic infused olive oil.
Vegetarian: Omit chicken and salt. Skip Step 3 and Step 5. In Step 4, add pepper, bay leaf and 60 g or 2.1 oz vegetable stock concentrate.
Thermo cooker Quick Method: Omit celery, carrot, salt, bay leaf and oil. Replace onion with 1 tsp onion powder and garlic with 1 tsp garlic powder. Use 700 g or 24.7 oz chicken thighs, cut into thirds, instead of a whole chicken. Skip Step 1, 2, 3, 4 and 5. Add all ingredients, except for egg yolks and lemon juice, to mixer bowl. Add 60 g or 2.1 oz chicken stock concentrate. Cook for 20 min/ steaming temp/speed 2/MC on. Proceed with Step 6.
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Nutrition
Serving: 310g | Calories: 315kcal | Carbohydrates: 10.8g | Protein: 25.3g | Fat: 18.6g | Saturated Fat: 5.2g | Sodium: 908mg | Sugar: 1.6g
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