Soup made from chicken and rice is a delicious summer meal by itself. Add avgolémono sauce and it becomes divine. The more lemon juice the better.
- 1.5 litres water
- 1.25 kg chicken
- 250 g rice
- 2 lemons, juice
- 2 eggs, beaten
- Salt, pinch
Put the chicken whole in a large pot with the water and salt, bring to the boil.
Turn heat low, cover and poach for an hour. Take off heat and leave for 30 minutes.
Remove chicken carefully onto a plate.
Bring the stock to the boil, add rice and cook until al dente, about 20 minutes. Cover.
When the chicken has cooled enough to handle, debone and remove all meat, cut into pieces and distribute equally in four large soup bowls.
Drizzle the lemon juice into the eggs in a large bowl and stir.
Whisk some of the hot chicken stock into the egg-lemon mixture.
Pour this sauce into the pot.
Making sure to scoop up a portion of the rice, pour three ladlefuls of the stock into each bowl.