skinnymixer’s Greek Chicken, Lemon & Egg Soup
- 1.5 kg whole chicken stuffed with a whole lemon and 3 garlic cloves
- 1 medium brown onion peeled, quartered
- 1 clove of garlic peeled
- 50 g celery roughly chopped
- 50 g carrot roughly chopped
- 30 g butter or oil of choice you can reduce this for low cal, or bump up for LCHF
- 1200 g water
- 1 tbsp salt
- 1/4 tsp cracked black pepper
- 1 dried bay leaf
- 4 egg yolk room temperature
- 50 g fresh lemon juice about 1 large lemon
- Parsley for garnish
Add onion, garlic, celery and carrot to mixer bowl, chop for 3 sec/speed 9/MC on.
Add butter and sauté for 5 min/100°C or 212°F/speed 1/MC off.
Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray and steam for 60 min/steaming temp/speed 2.
Top up with water and steam for a further 20 min/steaming temp/speed 2.
Remove chicken from steaming tray and when cooled enough to handle, roughly remove the meat. Keep warm, covered, in a thermal pot.
With a fork, whisk together lemon juice and egg yolk in a measuring jug. Take 1 cup of stock from the mixer bowl and slowly whisk it into the lemon juice and yolk mixture with a fork.
Blend stock for 20 sec/speed 9/MC on increasing speed gradually.
Set timer for 1 min/speed 3, and slowly drizzle in egg and lemon juice mixture.
Pour soup over chicken and serve with fresh chopped parsley.
Its really important to slowly whisk in the hot stock with the yolk, so as to not scramble it.
Use sharp blade for this recipe.
At step 1 you may need to increase the chopping time slightly.
At step 2 cook for a couple of extra minutes if necessary.
At step 3 you will need to use speed 3 and if you’re using an Intelli, make sure you put a tea towel over the lid of the steamer.
At step 4 cook longer if required.
At step 7 start at a lower speed and increase to speed 9
Calories from Fat 105