Chicken avgolemono soup
Prep time: 20 minsTotal time: 
Chicken avgolemono soup
A classic Greek soup with a velvety texture, thanks to a clever egg and lemon emulsion. The vegetable base mix is a great freezer shortcut, but you can finely dice one onion, one carrot and one celery stick if you prefer
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp olive oil
- 250g frozen vegetable base mix
- 2 garlic cloves, crushed
- 1.5 litres chicken stock* (made using 2 stock pots)
- 2 fresh bay leaves
- 1 x 640g pack chicken breast fillets
- 200g long grain rice
- juice of 4 lemons (about 130ml)
- 2 medium eggs
- handful parsley leaves, roughly chopped (optional), to serve
Step by step
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Heat the olive oil in a large saucepan over a medium heat. Add the vegetable base mix, then cook for 10 minutes, stirring occasionally, until softened. Add the garlic and cook for a further minute until fragrant, adding a splash of water if needed.
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Pour in the chicken stock and bring to the boil, then add the bay leaves and chicken breasts. Season, then simmer for 15 minutes or until the chicken is cooked through. Remove the chicken breasts with tongs or a slotted spoon and transfer them to a chopping board. Set aside.
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Rinse the rice well under cold running water until the water runs clear. Add to the soup, reduce the heat to low and simmer for 12-15 minutes or until the rice is tender. Meanwhile, use 2 forks to shred the chicken into bite-size chunks and return it to the pan for the final 5 minutes of cooking.
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Beat the lemon juice and eggs together in a medium bowl until combined. Whisk in two ladles of hot soup to bring the eggs up to temperature. Pour the egg mixture into the pan, stirring constantly, then remove from the heat. Continue to stir for 1 minute until the soup is silky and smooth. Remove the bay leaves, check the seasoning to taste and scatter over the parsley, if using.
*Check your stock is gluten-free, if required
