Silky, bright avgolemono-inspired soup with shredded chicken

$5.35/serving$5.39at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)400 g
• long grain rice1/2 cup
• chicken stock5 cups
• carrot1 ea
• celery2 stalks
• yellow onionhalf an onion
• egg2 ea
• lemon2 ea
• dilla handful

Method

1Build the soup

• •Dice the carrot, celery and half of the onion.
• •Heat 1 tbsp oil in a soup pot over medium heat.
• •Add the vegetables and cook 4 minutes until softened.
• •Pour in the chicken stock and bring to a simmer.
• •Add the whole chicken thighs and the rinsed rice.
• •Simmer 18 to 20 minutes until the rice is tender and the chicken is cooked through.

2Shred the chicken

• •Lift the chicken onto a cutting board.
• •Shred it with two forks.
• •Return the shredded chicken to the pot and reduce the heat to low.

3Temper the eggs

• •Whisk the eggs with the juice of both lemons in a bowl.
• •Whisking constantly, slowly ladle in 1 cup of the hot broth.
• •Pour the egg mixture back into the pot, stirring, and heat 2 minutes without boiling until the soup turns silky.
• •Season to taste with salt and pepper.

4Plate

• •Ladle into two bowls.
• •Garnish with the chopped dill.