FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6
Avgolemono is a classic Greek chicken soup that is enormously appealing not only for its flavour, but also for its appearance when the eggs and lemon are added. Gremolata is the perfect topping — the lovely tangy herb sprinkle enlivens this soup even further.
For the Soup
900g skinless chicken thigh fillets, sliced
1 onion, finely diced
½ cup long grain rice
3 teaspoons sweet chilli sauce
1.25 litres chicken stock, or water mixed with 3 teaspoons chicken stock powder
3 eggs, lightly beaten
juice of 3 large or 4 small lemons
For the Gremolata
½ cup finely chopped flat-leaf parsley
finely grated zest of
1 large lemon
2 teaspoons freshly crushed garlic pinch of salt
To make the soup, place the chicken, onion, rice, sweet chilli sauce and stock in the slow cooker and stir. Cover and cook on High for 3 hours or High for 30 minutes then Low for 5 hours or until the chicken is tender.
To make the gremolata, combine all the ingredients, then cover and refrigerate for at least 15 minutes before using.
When the soup is nearly ready to serve, turn off the cooker and leave for 10 minutes.
Remove the chicken from the cooker and cut into 8mm pieces or shred. Set aside.
Whisk the eggs and lemon juice together until well combined, then stir into the soup. It will thicken slightly. Return the chicken to the cooker and heat through once more. Add salt and white pepper to taste.
Serve each bowl of soup topped with a little gremolata.
