Greek egg and lemon soup with chicken
- 1 lb 450 g boneless chicken thighs
- 4 cups 1 liter water
- 2 2 chicken bouillon cubechicken bouillon cubes
- 1 1 bay leafbay leaves
- ¾ lb 325 g cauliflower
- 1⁄3 lb 150 g butter
- 4 4 eggeggs
- 1 1 lemon, juice and zest
- 2 tbsp 2 tbsp fresh thyme or fresh parsley
- salt and ground black pepper
- Place the thinly sliced chicken thighs in a saucepan, add cold water and bring to a boil. Add bouillon cubes and bay leaf.
- Reduce the heat to medium and let simmer for at least 10 minutes or until the chicken is cooked through. Remove the meat and bay leaf. Keep the broth warm.
- Grate cauliflower roughly (until it resembles rice) and add to the saucepan. Increase heat, add butter and boil for a few minutes.
- Beat eggs and lemon juice in a bowl. Season with salt and pepper to taste.
- Reduce the heat and add the eggs, stirring continuously. Let simmer for a few minutes until the soup thickens slightly, but don't boil — it might curdle.
- Return the chicken to the soup. Serve with lemon zest and finely chopped parsley or thyme.
This soup can be reheated over medium heat until simmering. But again, be careful not to let boil. It would still taste delicious, but you want to avoid that curdled look. For a shortcut, try pre-cooked or leftover chicken or turkey. Just skip the first two steps and warm up the poultry in the broth in step 6.