A MEAL YOU CAN MAKE

Chicken avgolemono soup

A comforting chicken and rice soup thickened with lemon and egg.

About 44 minutes · 2 servings · Hob · large pan · whisk · heatproof bowl · ladle · food probe

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Ingredients · 2 servings

Allergens: Egg; stock may contain celery/wheat. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~476 kcal · 56g protein · 48g carbohydrate · 8g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Dice carrot and rinse rice. Cut chicken with separate utensils and wash hands and equipment. Beat eggs and lemon juice in a heatproof bowl; keep chilled while the soup starts.

  2. Start the soup

    Put stock, carrot and rice in the pan. Bring to a simmer. Lower in the chicken pieces carefully.

  3. Poach chicken and rice

    Partially cover and simmer gently until rice and carrot are soft. Follow rice packet time if longer. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  4. Temper and cook the egg

    Turn the heat low. Slowly whisk several ladles of hot broth into the egg mixture, one at a time. Stir this warmed mixture back into the pan. Stir continuously without boiling until the soup reaches 75°C for 30 seconds on a clean probe.

  5. Check and serve

    Stir in dill and serve immediately. The soup should be creamy; hard boiling can curdle it. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 29 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Greek-inspired · fully cooked egg adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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