Greek Lemon Chicken Soup (Avgolemono in 30 Minutes!)
This delicious Greek lemon chicken soup (avgolemono) is whipped up in less than 20 minutes, making it the perfect weeknight meal.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Ladle
- Serving bowl
- Airtight container
Ingredients
- 1 onion, diced ((£0.15))
- 4 cloves of garlic, finely chopped ((£0.39))
- 1-2 lemons ((£0.30x2)=(£0.60))
- 1 carrots, peeled and chopped into cubes ((£0.12))
- 300 g roast chicken ((£2.80))
- 200 g white rice, rinsed thoroughly ((£0.52/2)=(£0.26))
- Handful of fresh dill, half finely chopped/ half reserved for garnish ((£0.60))
- 3 eggs, whisked ((£1.50/2)=(£0.75))
- 3 tbsp olive oil or chicken fat
- 1.4 litres chicken stock
- Optional ¼ tsp turmeric for colour
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