Avgolemono Soup
Description
Greek avgolemono soup is a rich and silky chicken and rice soup flavored with lemon and enriched with eggs. Chef John's recipe makes this epic soup from scratch.
Ingredients
•
1 (3 pound) whole chicken
•
1 onion, chopped
•
2 ribs celery, chopped
•
1 carrot, chopped
•
2 bay leaves
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2 teaspoons salt, or more to taste
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1/4 teaspoon dried oregano leaves
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3 quarts cold water
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2 cups finely diced onion
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2 tablespoons extra-virgin olive oil
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2/3 cup arborio rice, or more to taste
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2 large eggs
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1/2 teaspoon ground black pepper
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1 pinch cayenne pepper
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1/2 cup fresh lemon juice
Directions
1
Gather all ingredients.
2
Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
3
Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot.
4
Chop chicken meat into bite-sized pieces and set aside.
5
Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes.
6
Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
7
Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly.
8
Whisk another 1 cup broth mixture into egg mixture, then pour egg mixture into the pot. Stir well.
9
Add chopped chicken and cook until heated through, about 5 minutes more.
10
Serve hot and enjoy!