Avgolemono egg and lemon soup recipe | Woolworths TASTE
Experience the creamy and tangy delight of avgolemono, a traditional Greek egg and lemon soup with this recipe. A comforting, zesty dish perfect for any season!
Ingredients
- 2 litres home-made chicken soup or good-quality stock
- 400 g shredded, cooked chicken
- 250 g Woolworths ready to eat brown basmati rice, red and white quinoa mix
- 3 free-range eggs
- ½ cup lemon juice
- 200 g baby spinach, washed and dried (optional)
- sea salt and freshly ground black pepper, to taste
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