Avgolemono (Greek Chicken Lemon Soup)

High fibre

Ingredients

• 2 tbs extra virgin olive oil
• 1 cup finely chopped onion
• 2 large carrots peeled finely diced
• 2 large stalks of celery finely diced
• 1 cup brown rice
• 6 cups chicken stock
• 500gm chicken breast diced
• 3 large eggs
• ½ cup lemon juice
• Salt and pepper to taste
• Finely chopped parsley to garnish

Method

Heat olive oil in a large pot, cook 3-4 minutes on high until soft.

Add the celery and carrots continue to cook for 3-4 minutes.

Add 5 cups of chicken stock and bring to a simmer.

In the remaining 1 cup of broth add the lemon juice and set aside.

Add the brown rice the simmering stock and cook for 15minutes.

Add the chicken and cook for a further 15minutes.

Turn off the heat.

Add eggs slowly to the lemon mixture while whisking continuously.

Now combine the egg, lemon mixture to the main soup whisking continuously.

Season to taste.

Serve with crusty wholegrain bread.

Nutrition

Type	Quantity
Fiber	3g

Low fibre

Ingredients

• 2 tbs extra virgin olive oil
• 1 cup finely chopped onion
• 1 cup short grain white rice
• 6 cups chicken stock
• 500gm chicken breast diced
• 3 large eggs whisked
• ½ cup lemon juice
• Salt and pepper to taste

Method

Heat olive oil in a large pot, cook 3-4 minutes on high until soft.

Add 5 cups of chicken stock and bring to a simmer.

In the remaining 1 cup of broth add the lemon juice and set aside.

Add the white rice to the simmering stock with the chicken and cook for 15-20minutes.

Turn off the heat.

Add eggs slowly to the lemon mixture while whisking continuously.

Now combine the egg, lemon mixture to the main soup whisking continuously.

Season to taste.

Serve with crusty sourdough

Nutrition

Type	Quantity
Fiber	1g