Name: Lemony chicken and rice soup(Avgolemono) recipe by Uzma Khan at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2
Ingredients: 1 kg Chicken; 1 medium carrot cut into large piece; 1 medium small leak white pale green white part only; 1 small onion; Kosher salt to taste; 1 egg; 2 and 1/2 tsp fresh lemon juice; 1/4 cup brown rice; Freshly ground black pepper; Red chilli flakes (optional); Olive oil for serving

Ingredients Serving: 2

1 kg Chicken
1 medium carrot cut into large piece
1 medium small leak white pale green white part only
1 small onion
Kosher salt to taste
1 egg
2 and 1/2 tsp fresh lemon juice
1/4 cup brown rice
Freshly ground black pepper
Red chilli flakes (optional)
Olive oil for serving

Instructions

Bring chicken,carrot,leeks,onion and 4 quarts water to a summer in large pot,cook until chicken is cooked.
Transfer chicken in plate discard carrot,onion,leek and chicken to cool
Continue to cook broth over medium high heat until reduced to about 2 quarts about 15-10 min, season with salt.
Shred meat from chicken.
Whisk egg and lemon juice in bowl until foamy and no streaks remain,whisking continuously.add 1/4 cup hot chicken broth,a couple teaspoon at a time at first(do not pour too much hot broth to quickly or you will end up with scrumbled egg).
Then increasing to a steady stream until fully incorporated.meanwhile reduced heat to medium and add rice in to broth,stirring it otherwise rice stick to bottom,cook 5 min,add shred chicken in it
And continue to cook till rice is cook it take about 2-3 min.continue stirring ,slowly drizzle tempered egg mixture a couple teaspoon a time at first then increasing to steady stream until fully incorporated .
Reduced heat to medium low and cook until soup is slightly thickened and velvety looking.
About 5 min remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil.

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