How was your day?!
Mine was really chill today and I loved it. This morning I was hooked on the Netflix documentary ‘Making a Murderer’. I watched 4 episodes in a row.. with each one comes more twists and turns and it’s just so interesting! I keep finding myself wondering what’s going to happen next and I keep getting confused with who’s side I’m on. The best part is; it’s a true story, I love anything with a true story background.. I’ll probably start watching it again tonight, I’m determined to see what happens at the end now and what the result is. If you get a chance, check it out and tweet me what you think of it.
Anyways… moving on to the real reason why you started reading this post. SO I love Soup Stock (a soup cafe here in Tokyo) and one of my favourite soups from them is their Lemon Chicken. However, because their soups are all seasonally limited, that soup no longer exists, but I still need it in my life. So I decided to make it myself from scratch. It’s actually a traditional Greek soup called Avgolemeno, I’ve had it before at a Greek restaurant too. It’s easy to make, it just takes time (about 3 hours) and it turned out really good! It was more natural and fresh tasting than the Soup Stock one, if I may say so myself ^.^
Let’s get into the recipe
- 12 cups of water
- 400g of chicken (I used boneless 1 part white meat, 1 part dark meat)
- 3 Knorr Chicken Cubes
- 1 leak, cleaned and chopped
- 1 carrot, peeled and chopped
- 2 tbs extra-virgin olive oil
- 1 medium onion diced
- 2/3 cups of rice (I used plain white rice)
- 1/2 cup fresh lemon juice (2-3 lemons)
- 3 eggs
- 1 tsp freshly ground pepper
- Italian Parsley (optional: for garnish)
- 2 bay leaves
- in a large pot, combine the water and the chicken, bring to a boil over medium-high heat; as soon as it boils, reduce the heat to a low, simmering temperature.
- skim the top layer of fatty foam and remove it.
- put the 3 chicken cubes into a bowl and add a bit of hot water to dissolve the cube until there are no chunks, then add it to the pot.
- Add the leeks, carrots, and bay leaves to the pot. Continue simmering for 45 minutes (until the chicken is cooked)
- As it’s cooking, in a frying pan add the olive oil and fry the onions until they become soft and translucent.
- When the onions are cooked, place them into a bowl and keep them to the side.
- Squeeze about 3 lemons to make 1/2 cup of fresh lemon juice.
- After the chicken soup is done cooking for 45 minutes, remove the chicken from the broth and allow it to cool.
- Strain the broth (to remove the bay leaves, carrots, and leeks). Then add just the broth back to the pot.
- When the chicken is cool enough, remove any bones or skin that it has and shred the chicken into pieces.
- pour the rice into the broth, bring it to a boil on high heat, then reduce the heat to low and let it simmer for 20 minutes until the rice is cooked.
- In a medium bowl, add the 3 eggs, lemon juice & black pepper
- whisk it together
- Take 2 cups of broth from your soup pot (just skim the top with a ladle)
- Slowly pour in the broth while whisking at the same time.
- When the rice is cooked add back in the chicken and let it simmer on low.
- Add the egg mixture into the pot and stir it well to make sure it’s all blended. Taste your broth to see if you like it.. I added an extra half a lemon, because I like it really lemony.
- Pour it into bowl, garnish with fresh Italian parsley and a lemon slice.
I also made a little Greek salad on the side, because why not take it all the way Greek tonight? YUM!!
Rosie even loved the chicken!
Healthy, satisfying, filling, warm, refreshing, invigorating, cozy.. perfect!! Now back to netflix!
Let me know if you try this and if you loved it as much as I did! ♡