Loosen that grip on your pearls, slow food movementers! This soup is necessary when you are so crook it hurts your eyelashes to blink or you have a one-way ticket on the craving express.
I’m not talking about the days when your linen tunic is ever-so-gently crushed, your sourdough has started to bubble and there’s a Monarch butterfly resting on the tip of your nose. This is about holey track suit pants, trash TV and flat Lucozade.
If there’s someone in your household that can take the reins and make this for you, great! I understand it doesn’t take that long to boil rice or cook up a chicken fillet or even make your own stock but Brother, leave that for another s l o w day.
The downside is you potentially have to leave the house to get ingredients. Whack.
- Easily doubled.
- Don’t be nervous about the egg situation – I was the first time I made this but you have to snail-like to have the egg turn to scramble. Relax!
- Speaking of eggs, this is the ONLY dish that I ever cook with chicken and eggs – will forever freak me out. Ok, enough of that.
- In all honesty, this soup from absolute scratch doesn’t take that long but this version is ready in under ten minutes. See end for long version.
- The rice in the supermarket that says ‘microwaveable in 40 seconds’ or whatever, that’s what I’m talking about here – you don’t have to microwave it, just peg it in the stock.
- Left over BBQ chook is fine, your deli counter should also sell shredded chicken.
- I’m not sick – just a nasty craving for Avgolemono, the traditional name for this delight.
Chicken and Lemon Soup
200gms shredded chicken
500mls chicken stock
1 cup cooked rice
1 lemon, juiced (a small lemon, if you will)
Dill. Dried is fine, fresh is better.
You ready, Speedy Gonzalez? Bring the stock to the boil then reduce to simmer. Throw in chicken and rice. In a small bowl whisk together lemon and egg, then while still whisking furiously or as fast as your aching arms can take you, add a tablespoon of hot stock. Add another. Then another. It should look like yellow milk (eww, right? But trust me.)
Add this to your stock/rice/chicken and stir through. It will thicken up after a couple of minutes. Add dill.
YOU ARE DONE, SON.
Take two Panadol, get some rest.
Poach chicken fillet in stock until cooked, about 15 minutes. Remove and cool – enough to pull apart anyway. Add uncooked rice to stock and simmer for twenty minutes. Carry on with the rest of the recipe as before. Any questions, drop me a line.