INGREDIENTS
- ¾ cup uncooked white rice – Jasmine adds good flavour
- 1 litre chicken stock
- 250g chicken thigh
- 2 large free range eggs - separated
- 4 spring onions – sliced
- Juice of 2 lemons
- Salt and pepper
DIRECTIONS
- Rinse the rice under running cold water and drain well. Place the rice, stock and chicken into the soup maker jug with a little salt and pepper.
- Place the soup maker blending lid on top and secure to the base.
- Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.
- After cooking, remove the lid. The soup should be coarse.
- Take the egg yolks and fold them into the soup with a fork. Add the spring onions and lemon.
- Beat the egg whites until just fluffy. Add to the soup. Replace the soup maker blending lid on top and secure to the base. Select the ‘PULSE’ button and then press start. Hold down the button for 10 seconds as it blends.
- Serve with extra spring onions on top and a piece of lemon on the side.
Avgolemono is a Greek chicken and rice soup finished with eggs. This a simplified version of that soup. Same flavours and ingredients, just made a little differently to suit the Soup Maker. It makes for a great, hearty, restorative breakfast.
Recipes created and shared by Adam.
Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.
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