Avgolemono Soup
September 4, 2020
: 4
: 2 hr
: 20 min
: Easy
During the pandemic, I have been craving the comfort and safety of home. Everyone has that one meal that takes them to a safe place. For me, it's Greek avgolemono soup. This egg and lemon soup has an almost medicinal-quality and is what my grandmother used to feed me whenever I was feeling unwell or run-down. I love that it only uses a handful of natural ingredients, so I always seek out the best-quality organic produce I can find.
Ingredients
- 1 whole organic chicken
- 2 eggs (yolks separated from their whites)
- 2 lemons, juice only
- 1/4 cup white rice
Directions
- Step 1 Boil the chicken for 2 hours with two pinches of sea salt. Regularly skimming the top of any impurities that rise to the surface.
- Step 2 Once boiled, remove the chicken and set aside. Strain the stock into a new saucepan.
- Step 3 Bring to the boil and add the rice. Boil until the rice is tender (about 10 minutes) and take off the heat.
- Step 4 Using a stand mixer, beat the egg whites until meringue-like. Then add the yolks and beat together. Add the lemon juice and beat until all combined.
- Step 5 Slowly beat in 1 cup of hot chicken stock until the mixture is foamy and thickened.
- Step 6 Pour the mixture into the pot of soup, gently stirring to combine. Serve immediately with salt and pepper, and the chicken.
While the stock is boiling, commit to writing three pages of thoughts down in your journal. Journalling is a powerful way to declutter the mind and manage our emotions and thought patterns. This video from best-selling author, Elizabeth Gilbert, may inspire you: Success, failure and the drive to keep creating?
