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Avgolemono Soup
Avgolemono Soup
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Prep Time:
25 minutes
Cook Time:
130 minutes
Total Time:
155 minutes
Chef John's Greek avgolemono soup: made with whole chicken, arborio rice, oregano, eggs, and zesty lemons.
Ingredients:
  • 1 (3 pound) whole chicken
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • 2 teaspoons salt, or more to taste
  • 0.25 teaspoon dried oregano leaves
  • 3 quarts cold water
  • 2 cups finely diced onion
  • 2 tablespoons extra-virgin olive oil
  • 0.66666668653488 cup arborio rice, or more to taste
  • 2 large eggs
  • 0.5 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 0.5 cup fresh lemon juice
Instructions:
  • In a large pot, combine chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano. Cover with water and bring to a boil. Reduce heat and simmer, skimming foam occasionally, until the chicken is tender and falling off the bone, about 60-90 minutes. Use a thermometer to ensure the chicken reaches 165°F (74°C).
  • In a large bowl, let the chicken cool. Strain the simmering broth to remove all vegetables, discard the vegetables, and return the broth to the pot. Chop the chicken meat into bite-sized pieces and set aside.
  • In a large skillet over medium heat, sauté 2 cups of diced onion in olive oil with a pinch of salt until the onion is soft, sweet, and golden, about 7 to 10 minutes.
  • Add the savory onion mixture to the pot of broth over medium-low heat. Introduce Arborio rice and a pinch of salt to the mix. Allow it to simmer gently until the rice is soft and infused with the broth's rich flavors, approximately 45 minutes, stirring occasionally.
  • In a medium bowl, vigorously whisk together eggs, black pepper, cayenne pepper, and lemon juice until blended. Gradually pour 1 cup of broth into the egg mixture while whisking continuously. Repeat with another cup of broth. Pour the egg mixture into the pot and stir thoroughly.
  • Cook the chopped chicken until warmed through for about 5 minutes.

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