Ingredients for 4 servings
- Chicken breast (with bones)
- 2 carrots, sliced
- 1 potato, diced
- 1 onion, finely chopped
- 50g rice
- 2 eggs
- 2 lemons
- Salt
- Pepper
- Olive oil
Instructions
- Cut the chicken breast into four pieces and place it in a pot with water. Boil for 20 minutes on its own.
- Add the carrots, potato, onion, salt, olive oil, and rice. Adjust the water depending on how thick or thin you want the soup. Let everything simmer over medium heat for 35-40 minutes until the chicken is tender.
- Once done, remove the chicken from the pot, discard the bones, and shred it into small pieces. Return the shredded chicken to the pot.
For the Avgolemono (Egg-Lemon Sauce)
- In a bowl, whisk the egg whites until frothy. Add the egg yolks and beat them together.
- Gradually add the lemon juice, beating continuously.
- Slowly ladle a bit of hot soup broth into the egg-lemon mixture, while continuing to whisk, to temper the eggs.
- Pour the avgolemono back into the pot, stirring continuously to blend.
Serve the soup hot with a dash of pepper on top. Enjoy this delicious, comforting chicken soup!