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Avegolemono (Greek chicken soup)

Avegolemono (Greek chicken soup)


Avegolemono is a Greek chicken soup made with egg and lemon. It's seriously comforting served with a hunk of crusty bread.

  • Feeds 6 Feeds 6
  • Ready in 2 hours 10 minutes

Each serving contains

  • Energy
    1518kj 363kcal
  • Fat
    Med 28%
  • Saturates
    High 42%
  • Sugar
    Low 0%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 26g

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  • 1.5kg Co-op British chicken
  • 2 bay leaves
  • 4 sprigs of flat leaf parsley
  • 1 celery stick
  • 200g Co-op Italian risotto rice, rinsed
  • 125ml cold water
  • 200g Co-op halloumi, cut into 2cm cubes
  • The zest and juice of 1 lemon
  • 3 Co-op British free range eggs
  • Co-op extra virgin olive oil


  1. Put the chicken in a large pan for a snug fit but with some space
  2. Add sufficient water or stock to cover the bird by about 5cm (1.5-2 litres) and set over a medium heat
  3. Add the bay leaves, parsley and celery stick, bring to the boil, then reduce the heat and cook at a very gentle simmer for about 1½ hours
  4. Remove the chicken from the pan, then set aside, covered
  5. Sieve the cooking liquid over a large bowl and discard the herbs and celery
  6. Return the strained stock to the pan and set over a medium heat
  7. Add the rice,and cook for 15–20 mins, or until just tender, then turn off the heat
  8. Shred a quarter of the chicken (enjoy the rest as leftovers) and add to the pan, along with 125ml cold water and the halloumi, cut into 2cm cubes
  9. Finely grate the zest of the lemon, then squeeze the juice into a large mixing bowl
  10. Beat in the eggs
  11. Scoop out a ladleful of liquid from the pan and, very slowly, pour into your egg mixture, continuously whisking
  12. Repeat to add 2 ladlefuls in total
  13. If you add the liquid too fast, you’ll cook the egg and it will curdle
  14. Pour the mixture back into the pan, stirring
  15. Taste the soup, add more lemon juice if needed and season
  16. Reheat it over a low heat for a few minutes, stirring continuously, but don’t let the soup simmer or it will curdle
  17. Ladle into bowls, then finish with a few grinds of black pepper, a drizzle of Co-op extra virgin olive oil, and a pinch of lemon zest
  18. Serve the soup with crusty bread

This recipe is taken from Rustica by Theo Michaels (Ryland Peters & Small)

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