Laiik Makes Greek Food: Chicken and Avgolemono Soup
In preparation for one of the greatest day of the years - National Homemade Soup Day - we made our favorite, soul-warming Greek soup: chicken and avgolemono soup. Translating directly into egg-lemon, avgolemono offers a rich, velvety texture and citric flavor to your typical chicken soup. Grab your Laiik boots, head to the market for fresh ingredients, and come make Greek food with us.
Total Preparation time: 90 mins
Cooking time: 25 mins
1 whole chicken
1 cube chicken stock
1 tablespoon peppercorns
1 tablespoon dry thyme
1 bay leaf
8.5 cups of water
1 leek (only the white part)
2 medium carrots
1 cup of glazed rice
1 sprig fresh thyme
- Debone a whole chicken (you can ask your butcher to do this for you). Do not throw away the bones!
- Add the bones to a pot, and add the chicken stock, bay leaf, peppercorns and dry thyme. Add the water, and bring to a boil for about an hour on medium heat.
- Chop up the carrots, leek and onions
- Cut the chicken into small pieces
- Strain the bones from the pot, so that you only have a clear liquid remaining.
- Add the liquid back to the pot, and add the chopped carrot, leek, onion, rice and chicken.
- Boil for approximately 25-30 minutes
- In a bowl, add the yolks from the three eggs. Add the zest and juice from two lemons, and mix with a whisk.
- Use a ladle to add liquid from the pot to the bowl. Do this slowly whilst simultaneously mixing to temper and avoid breaking the egg. Repeat this for 5-6 scoops.
- Pour the mix back into the pot.
- Gently mix by shaking the pot - do not use a utensil to do so
- Serve with a sprinkle of fresh thyme.