#greek #Glutenfree #main #dinner *Greek comfort that will warm your heart & soul and help you fight of those flu symptoms* ### Introduction This comforting and zesty chicken soup is a perfect blend of hearty ingredients and bright Mediterranean flavors. Inspired by the traditional Greek _Avgolemono_, this dish combines tender chicken thighs, aromatic vegetables, and a creamy lemon-egg mixture that adds both richness and depth. It’s the kind of soup that warms you from the inside out—especially soothing when you’re feeling under the weather. Nourishing, tangy, and full of goodness, it’s ideal for cozy nights in, light lunches, or anytime you need a little extra comfort in a bowl. Finished with fresh dill and a drizzle of virgin olive oil, it’s as healing as it is delicious. ### Ingredients for 3-4 people * 1 jar of chicken stock (340ml) 2,5 -3 times the chicken stock jar * 1/2 cup of rice * 3-4 lemons * 10 grams of dille * 400 grams of chicken thighs * 1 medium carrot * 2 sprigs of celery * 1 big yellow onion * 1 teaspoon of corn starch (maizena) * Virgin olive oil ### Instructions 1. Chop the yellow onion finely, the carrot and celery roughly. Add all of the ingredients to a large pan and start cooking them on medium heat in virgin olive oil till they are soft. 2. While the vegetables are cooking cut the chicken thighs in small pieces and add them to the pan. Cook them for a few minutes on medium heat, till they are browned on the outside. 3. Zest and squeeze one full lemon to the ingredients in the pan. 4. Add one jar of chicken stock (approx 340 ml) to the ingredients in the pan and add twice the amount same of water to the pan. 5. Add 1/2 cup of rice to the pan and continue cooking on low heat for around 30 minutes. Or at least till the rice is al dente. 6. In a separate bowl break two whole eggs, squeeze the juice of a whole lemon in the bowl, add 1 teaspoon of cornstarch, whisk really well. The corn starch will ensure that if you would want to reheat to soup at a later time that the eggs don't separate. > [!Note] > Before adding this lemon-egg mixture to the soup, it is essential to temper the lemon-egg mixture to prevent the eggs from coagulating right away. In other words, from becoming scrambled eggs the moment they hit the hot pan with soup. So do not by any means skip step 7. 7. With a soup ladle, transfer just a bit of the liquid of the soup, three times to the egg-mixture and mix well. This is called tempering. 8. Gently add the egg-lemon mixture to the soup and mix gently. It may be necessary to add a bit more water to the soup to achieve your desired consistency as the eggs will thicken up the soup. 9. Finish of by finely chopping the dille and serving the soup with a sprinkle of virgin olive oil and a squeeze of lemon per serving bowl. ![[close up soup.png| 250]] καλή όρεξη! Simply Dushi!