Greek Lemon Chicken & Rice Soup (Avgolemono)

Cooking Hack: Always temper your egg-lemon mixture slowly with warm broth off the high heat; this guarantees a velvety emulsion without scrambling the eggs. 12.Moroccan Spiced Chicken, Chickpea & Harissa Soup Servings: 4 Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 tbsp olive oil 400 g boneless, skinless chicken thighs, cut into bite-sized pieces 1 medium brown onion, finely chopped 2 cloves garlic, minced 1 tbsp rose harissa paste 1 tsp ground cumin 1 tsp ground coriander 400 g tin chickpeas, drained and rinsed 400 g tin chopped tomatoes 800 ml low-salt chicken stock 100 g baby spinach Fresh coriander and lemon wedges, to serve Instructions Sear Poultry: Heat olive oil in a large heavy-bottomed pot over medium heat. Brown the chicken pieces for 4 to 5 minutes, then set aside. Sauté Aromatics: Add the chopped onion and garlic to the pot, cooking for 3 minutes until soft. Stir in the harissa paste, ground cumin, and ground coriander until fragrant. Simmer Soup: Return the chicken to the pot alongside the drained chickpeas, chopped tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Finish Dish: Stir through the baby spinach until wilted. Ladle into warm bowls and top with fresh coriander and a squeeze of fresh lemon juice. Nutritional Information (per serving) Calories: 325 kcal Protein: 31 g Fat: 10 g Carbohydrates: 24 g Fiber: 7 g Chef's Tips and Guidelines Cooking Hack: Squeeze the lemon juice in at the very end of cooking. The acid cuts through the richness of the harissa while keeping the vibrant flavor of the spices bright and well-balanced. 13.Spiced Chicken, Lentil & Coconut Broth Servings: 4 Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 tbsp extra virgin olive oil 1 large onion, finely chopped 2 garlic cloves, crushed 1 tbsp ginger, freshly grated 1 tbsp mild Madras curry powder 100g red split lentils, rinsed 400ml light coconut milk 600ml low-salt chicken stock 300g cooked chicken breast, shredded 100g baby spinach Juice of 1 lime Fresh coriander, to garnish Instructions [Aromatise]: Heat olive oil in a large stockpot over medium heat. Sauté the onion, garlic, and ginger for 4 minutes until softened, then stir in the Madras curry powder for 1 minute until fragrant. [Simmer]: Add the rinsed red lentils, light coconut milk, and chicken stock. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes until the lentils are tender. [Combine]: Fold in the shredded chicken and baby spinach, simmering for 3–4 minutes until the chicken is heated through and the spinach is wilted. [Finish]: Remove from heat, stir in the fresh lime juice, adjust seasoning, and ladle into warm bowls before garnishing with fresh coriander. Nutritional Information (per serving) Calories: 335 kcal Protein: 31 g Fat: 10 g Carbohydrates: 28 g Fiber: 6 g Chef's Tips and Guidelines Cooking Hack: To prevent red lentils from losing their bite or turning mushy, add a tablespoon of lime juice right at the end of cooking; the acidity sets their delicate texture while brightening the coconut broth. 14.Spanish Chicken, Chorizo & Butter Bean Stew-Soup Servings: 4 Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 tbsp extra virgin olive oil 100g cured chorizo, diced 400g skinless chicken thigh fillets, cut into bite-sized pieces 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 tsp sweet smoked paprika (pimentón) 400g can giant butter beans, drained and rinsed 400g can chopped tomatoes 600ml low-sodium chicken stock 100g fresh baby spinach Sea salt and freshly cracked black pepper, to taste Fresh flat-leaf parsley, chopped (for garnish) Instructions Sauté Chorizo & Chicken: Heat olive oil in a heavy-bottomed pot over medium heat. Sauté the diced chorizo for 3–4 minutes until crisp and oil renders, then add chicken pieces and brown for 5 minutes. Build Aromatic Base: Remove chicken and chorizo; add onion and garlic to the infused oil, cooking until soft. Stir in sweet smoked paprika for 1 minute until fragrant. Simmer Stew-Soup: Return meat to the pot, then add butter beans, chopped tomatoes, and chicken stock. Bring to a boil, turn down the heat, and simmer gently for 15 minutes. Finish & Serve: Stir in baby spinach until wilted, season with salt and pepper, and garnish with fresh chopped parsley before serving hot. Nutritional Information (per serving) Calories: 385 kcal Protein: 36 g Fat: 16 g Carbohydrates: 21 g Fiber: 7 g Chef's Tips and Guidelines Cooking Hack: For a thicker, cloud-like texture without adding extra heavy cream or flour, mash a quarter of the butter beans against the side of the pot using a wooden spoon before simmering. This releases natural starches that create a rich, velvety consistency while keeping the recipe low on the glycemic index and completely gluten-free.