ALToG: Avgolemono

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5 from 4 votes

Prep Time5

Cook Time1 5

Total Time1 35

Course: Soup

Cuisine: Greek

Servings:

Calories: 315kcal

Author: Skinnymixers

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

Metric - Imperial

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.

Nutrition