Traditional Greek Avgolemono (Print version)
Tender chicken, rice, and a silky egg-lemon broth make this Traditional Greek Avgolemono deeply comforting and bright.
# Ingredients:
For the broth
01 -
1 whole chicken, 3 1/2 to 4 lb (1.6 to 1.8 kg), giblets removed
02 -
10 cups (2.4 L) cold water, plus more if needed
03 -
1 medium yellow onion, peeled and halved
04 -
2 medium carrots, cut into large pieces
05 -
2 celery stalks with leaves, cut into large pieces
06 -
2 bay leaves
07 -
8 black peppercorns
08 -
2 teaspoons kosher salt, plus more to taste
For the soup
09 -
3/4 cup (150 g) short-grain white rice or Arborio rice, rinsed
10 -
3 large eggs, room temperature
11 -
1/3 cup (80 ml) fresh lemon juice, from 2 to 3 lemons
12 -
2 cups (250 g) shredded cooked chicken from the broth
13 -
Freshly ground black pepper, to serve
14 -
2 tablespoons chopped fresh dill or parsley, to serve
15 -
Lemon wedges, to serve
# Instructions:
01 -
Place the chicken, water, onion, carrots, celery, bay leaves, peppercorns, and salt in a large pot. Bring to a gentle simmer, skim the foam, then cover partly and cook over low heat for 1 hour 15 minutes, or until the chicken is tender and cooked through.
02 -
Transfer the chicken to a tray. Strain the broth into a clean pot and discard the cooked vegetables, bay leaves, and peppercorns. When the chicken is cool enough to handle, remove the skin and bones and shred the meat.
03 -
Bring 8 cups of strained broth to a simmer. Add the rinsed rice and cook for 16-20 minutes, stirring occasionally, until the rice is tender. Lower the heat if it bubbles too hard.
04 -
In a medium bowl, whisk the eggs until smooth and slightly foamy. Whisk in the fresh lemon juice until combined.
05 -
Remove the soup pot from the heat. Slowly whisk 2 cups of hot broth into the egg-lemon mixture, one ladle at a time. Pour the warmed egg mixture back into the pot while stirring constantly.
06 -
Stir in about 2 cups shredded chicken. Warm over very low heat for 2-3 minutes without boiling. Season with more salt, black pepper, dill or parsley, and extra lemon at the table.
# Good to know:
01 -
Do not boil the soup after adding the egg-lemon mixture.
02 -
The soup thickens as it rests. Loosen with warm broth or water.
03 -
Use store-bought broth and cooked chicken for a quicker version.