Preparation time
40min
Total time
40min
Portion
0
portion(s)
Level
easy
Tested
- TM 31
published: 2010/10/14
changed: 2023/06/26
Ingredients
Soup stock
- 3 pieces chicken, skin on (approx 400-500 g with bone)
- 1 carrot, roughly chopped
- 1 small potato, roughly chopped
- 1 celery stick, roughly chopped
- 1 onion, peeled and halved
- 2 tbsp TM stock concentrate
- 1 tsp olive oil
- Salt and pepper, to taste
- 1000 g water
- 180 g cooked medium grain rice (depending on desired thickness of soup)
Egg and lemon mixture
- 1 egg
- juice 1 lemon
- 2-3 ladles soup stock, freshly cooked
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place all soup ingredients except rice into steaming basket and place basket into bowl.
Add water, stock, salt and pepper into bowl. Liquid should cover some of the ingredients in the basket.
Cook for 20-30 min/100’C /speed 3 with MC in an inclined position.
Remove basket with spatula and set aside. - Add extra water to increase quantity of soup If desired, adjust with more stock or salt for flavour.
- Add rice and cook for a further 15 minutes/100°C/
"Counter-clockwise operation" /
"Gentle stir setting" . Remove soup and set aside. - Cool mixing bowl by rinsing with cold water.
- Place egg into cooled mixing bowl. Mix 30 sec/speed 8 then reduce to speed 5 and add lemon juice through opening in lid and continue to mix for an additional 30 sec.
- Once mixture is frothy, with blades rotating, add 2-3 ladles of warm soup, continuing to mix for 20 seconds. Pour this mixture into remainder of soup, stirring as you go until combined. Results should be nice and fluffy.
Tip
Cut the chicken off the bone and add to soup once finished along with any of the cooked vegetables if desired.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Hi I'd like to make this soup but I'm a little confused about the rice as it's listed as "cooked" in ingredients.
So do you add already cooked rice to stock and then still cook it for 15mins further to get mushy?
Thanks for your help.
Fonda Mou: That's fantastic Fonda. A fish avgolemono is just as yummy. 😊
Hi Helen
super recipe exception I make it with fish cause my mother doesn't eat meat worked a treat.
****
Tried to give 4 stars but stars would not go past 3.
Enjoyed this soup as with the lemon gives it a fresh taste
Will be interested what my Greek friend thinks
Staciandpeter: So glad to hear that Stacie and Peter.
Mal: Hey Leigh, In step 1, it says to pop all ingredients into the basket and then place the basket into bowl. Hope that helps.
This soup is absolutely delish! Both kids thought so too. Thanks for a great recipe that will now be on rotation at our house
So yum
Maybe I shouldn't comment on this soup as I didn't do the egg and lemon ending. But had a horrible cold and wanted a soup that used the bones in the stock. I buzzed the vegetables up small, and cooked it all in the basket.. it bubbled out a bit. When cooked I took the meat off the bones and added it to the soup with the rice.
I am amazed how much better I feel.... This is a fantastic cold blaster!! Full points. Thank you for sharing.