Nearly every country in the world has a version of chicken soup, but Greece offers one of my favorites. Avgolemono features a bright lemony flavor offset by rich egg yolks and soft rice that gives it its thick texture. Chicken soup is reported to have healing powers but this Marijuana Avgolemono has super powers!
Use Cannaoil to Infuse Marijuana Avgolemono
I like to use cannaoil to medicate this recipe. You can get away with using most any type you have on hand. Infused coconut oil with add a subtle coconut flavor to the soup that actually works. My favorite cannaoil to use for Marijuana Avgolemono, however, is infused olive oil. My making Marijuana Oil tutorial will help you learn how to make it.
Alternately, you could opt to skip the cannaoil and use tincture, either alcohol or oil based, to medicate the Marijuana Avgolemono. Tinctures make an easy way to turn any soup into a cannabis soup.
A note about the Dosage for the Marijuana Avgolemono recipe!
This recipe will have about 20 mg THC per serving IF you made your marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil. To adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Marijuana Chicken Soup: Avgolemono – Greek Lemon Chicken Soup
- 5 cups chicken or turkey stock
- 1 boneless skinless chicken breast
- 2 cups cooked rice divided
- 1 tablespoon cannabis infused oil preferably olive oil
- 2 egg yolks
- 1/4 cup lemon juice
- salt and pepper to taste
- Bring the stock to a simmer in a large pot and add the chicken breast. Simmer until chicken is cooked through, about 20 minutes. Remove chicken and use a fork to shred the meat. Set aside.
Place 1 cup of stock in a blender or food processor along with ½ cup of the rice and process until smooth. With food processor or blender running, add the cannabis oil, egg yolks, and lemon juice and process until smooth.
Stir the puree into the simmering stock. Add the chicken and the remaining rice and simmer, stirring frequently, until slightly thickened, about 10 minutes.