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A classic Greek dish that is not only very comforting and of course warming but it is also used medicinally for those with colds, diarrhoea and stomach upsets.  My family absolutely adore this dish and I have been introducing it to my non Greek friends over the last few years who have also enjoyed it.  I would normally make this from scratch with raw chicken but it can also be made with left over pieces of turkey or chicken which helps cut cooking time, always useful when you have kids!

P1140296

Serves 4 adults minimum

Ingredients:

3000ml Water

250-300g Cooked Turkey, tear into bite size pieces

3 Chicken Stock cubes

300g Long Grain White Rice

2 Eggs

3 Lemons

Sea salt & White Pepper to taste

Method

Put 2000ml of the water into a larger pan with room for plenty more and bring to the boil.  If making the dish from scratch you would add the chicken / turkey at this point.

Once the water has boiled add the stock cubes and allow to dissolve.

In the meantime, rinse the rise well in cold water to remove some of the starch and when the water starts to appear less cloudy you can then add the rice to the saucepan.

Cook the rice for about 10 minutes then add the cooked turkey /chicken.  In a separate bowl crack the eggs, whisk lightly and then squeeze the juice of two lemons into the egg making sure you stir well each time you add the juice.

Add a ladle full of the water and rice and stir straight away, repeat another 3 times then pour all of it into the saucepan.  Add the last 1000ml of water and boil for a further 10 minutes until the rice softens.  Add the sea salt, white pepper the quantity depends on your taste, also add the last lemon if required (you can always have some ready squeezed for each person served to have some as they please).  Check the rice, if it is cooked remove from the heat.  Depending on your stove you made need to add additional water if the soup becomes very thick but judge this as you don’t want the soup too watery.

I have found that some people like the rice to be just cooked and others prefer it very soft so cook the rice until it reaches your desired consistency.  If leaving the soup to cool and eat later in the day or the next day you will find that there will be water loss, just add more when you have served your portion and are ready to reheat.

4 thoughts on “Turkey / Chicken & Rice Soup (aka Avgolemono in Greek)”

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