Avgolemono (Greek egg and lemon chicken soup)
Enjoy a taste of the Mediterranean with this beautiful Avgolemono soup recipe. Thickened with an egg-lemon mixture and full of tender poached chicken, this Greek-inspired soup is a must-try
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1.8 kilograms whole chicken, cleaned
- 4 cups water
- 1/2 teaspoon cayenne pepper
- 1 cup risoni pasta
- 4 eggs
- 1/4 cup lemon juice
- 50 grams butter, cubed
- 3 spring onions, thinly sliced, plus extra to serve
- poached eggs, char-grilled bread to serve
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