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Step by Step Instructions
  • Step 1: Prepare the chicken. Place the chicken in a saucepan with plenty of water, salt and pepper and cook for approximately 1 hour until the chicken is so tender, that it comes off its bones. Remove the chicken from the saucepan and set it aside. Drain the stock and set it aside as well.
  • Step 2: Prepare the soup. Heat the olive oil in the same saucepan and add the onion, the leek and the carrot and sauté for 6-7 minutes until the vegetables soften and become a nice golden brown colour. Add the chicken stock, the salt, the pepper, the cardamom and cook to a boiling point. As soon as it boils, add the rice, mix and cook for approximately 20 minutes, until the rice is soft and the soup thickens. Throughout the cooking process, you should check if the soup has enough liquid, so that it won't become too thick.
  • Step 3: Prepare the egg- lemon sauce. Place the egg and the lemon juice in a bowl and beat using a whisk while gradually adding some soup. As soon as the egg takes on the temperature of the soup, pour the mixture in the saucepan and bring to a boil for 5 minutes until the soup thickens.
  • Step 4: As soon as the soup is ready, debone the chicken and put it aside.
  • Step 5: The soup is served warm with pieces of chicken in it and sprinkled with paprika.
Ingredient List
  • 1/2 chicken (cut into portions)
  • 100g pearl rice
  • 100g olive oil with lemon
  • 1 large onion (finely chopped)
  • 2 carrots (grated)
  • 1 leek (finely chopped)
  • 1 egg
  • 2 juice & zest of lemons
  • salt flakes
  • ground black pepper
  • 1 1/2tsp ground cardamom
  • 1/2tsp paprika

Chicken soup with lemon and egg sauce

  • Cooking
  • 4
A simple chicken soup becomes very special when combined with herbs or spices. In this case, cardamom makes this chicken soup with lemon & egg sauce stand out.
Product Qty
Extra virgin olive oil with lemon "Gaea" 8.5fl.oz
  Products of Greece
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