Botswana-style Avgolemono Soup

Ingredients

In this Botswana-style Avgolemono Soup, we incorporate Botswana spices and herbs to infuse the dish with local flavors. Additionally, we use locally sourced chicken and eggs to give the soup an authentic Botswana touch. The traditional Greek Avgolemono is typically made with Greek ingredients and spices, but this adaptation brings a new twist to the classic recipe. We alse have the original recipe for Avgolemono, so you can check it out.

• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts, cooked and shredded 2 boneless, skinless chicken breasts, cooked and shredded
• 3 large eggs 3 large eggs
• Juice of 2 lemons Juice of 2 lemons
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a simmer over medium heat.
2. 2.
   In a mixing bowl, whisk together the eggs, lemon juice, cornstarch, ground coriander, ground cumin, dried thyme, salt, and pepper until well combined.
3. 3.
   Slowly pour the egg mixture into the simmering chicken broth, stirring continuously.
4. 4.
   Add the shredded chicken to the pot and stir well.
5. 5.
   Cook the soup for an additional 5 minutes, stirring occasionally, until it thickens slightly.
6. 6.
   Remove from heat and let the soup cool for a few minutes.
7. 7.
   Serve the Botswana-style Avgolemono Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken breasts are cooked thoroughly before shredding them for the soup.
• Lemon juice — Use freshly squeezed lemon juice for the best flavor.
• Cornstarch — Mix the cornstarch with a small amount of water to create a slurry before adding it to the soup to prevent clumping.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the soup.
• Adjust the lemon juice according to your taste preference. Add more for a tangier flavor or less for a milder taste.
• Serve the soup with a side of crusty bread for a complete meal.

Serving advice

Serve the Botswana-style Avgolemono Soup hot as a comforting main course. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or soup tureens for an elegant presentation.