This gluten-free Greek lemon, chicken and mint soup is a fresh take on the classic avgolemono, a traditional Greek soup made with chicken stock, lemon, eggs and rice. Light yet satisfying, it is known for its silky texture and bright citrus flavour,
Thanks to Callum Hann and Themis Chryssidis for sharing this recipe from their cookbook, Quick. Easy. Healthy, published by Murdoch Books.
Greek Lemon, Chicken and Mint Soup
This dish is a take on a Greek classic, avgolemono soup, which is usually made from chicken stock, lemon, eggs, chicken and rice. The fresh herbs and spring onions lift the dish and provide a light vibrant and satisfying winter soup.
Ingredients
- 2 tablespoons olive oil
- 5 spring onions white parts roughly chopped, green tops thinly sliced
- 3 garlic cloves sliced
- 2 x 250g boneless skinless chicken breasts
- 1.5 litres gluten-free chicken stock
- 60 g rice
- 2 eggs
- 2 lemons juiced
- 1 cup frozen peas
- 3 handfuls baby spinach
- 1 handful mint or dill, leaves picked
Instructions
- Heat the olive oil in a large saucepan over high heat, then add the spring onion white stems and the garlic. Cook, stirring, for 2โ3 minutes until the onions soften. Add the chicken breasts and cover with the stock. Bring to a gentle simmer and cook for 12โ15 minutes until the chicken is just cooked.
- Meanwhile, cook the rice in a saucepan with plenty of boiling water for 2 minutes less than the directions on the packet state. Drain well.
- Remove the chicken from the stock and slice or shred the meat. Whisk the eggs in a heatproof bowl, then gradually whisk in the lemon juice. Whisk in a ladleful of the hot stock, then gradually whisk in another ladle or two. Whisk the egg mixture into the soup, return the chicken to the soup and add the rice, peas, spinach and half the mint. Cook over low heat for 1โ2 minutes until the soup thickens slightly and the spinach has wilted.
- Divide the soup among four bowls, top with the sliced green parts of the spring onions and the remaining mint leaves, and serve.
Notes
NUTRITION TIP Use a low-GI brown rice, to provide long-lasting energy and increase the fibre content of the dish.
SUBSTITUTION Instead of peas and spinach, try celery and carrot. You could also add a scattering of feta just before serving.
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