Avgolemono Soup recipe

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Ingredients

1 (3 pound) whole chicken
2 teaspoons salt, or more to taste
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 bay leaves
¼ teaspoon dried oregano leaves
3 quarts cold water
2 cups finely diced onion
2 tablespoons extra-virgin olive oil
⅔ cup arborio rice, or more to taste
2 large eggs
½ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup fresh lemon juice

Nutrition Info

484.6 calories
carbohydrate: 32.7 g
cholesterol: 161.4 mg
fat: 22.3 g
fiber: 2.6 g
protein: 36.6 g
saturatedFat: 5.7 g
servingSize: -
sodium: 926.2 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken, chopped onion, celery, carrot, bay leaves, 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). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.

  2. Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.

  3. Stir onion mixture into chicken 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.

  4. Whisk eggs, cayenne pepper, and black pepper together in a bowl, whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

Recipe Yield

6 servings

Recipe Note

Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

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