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Egg and lemon soup with chicken (Avgolemono)
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Prep Time:
195 minutes
Cook Time:
65 minutes
Total Time:
260 minutes
Enhance this classic egg and lemon soup with juicy chicken for added flavor and texture.
Ingredients:
  • 1.25kg chicken
  • 2 stalks celery, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 bulb garlic, halved widthways
  • 1 fresh or dried bay leaf
  • 6 black peppercorns
  • 65g rice
  • Juice of 1 lemon
  • 1 green onion, thinly sliced diagonally
Instructions:
  • Rinse the chicken thoroughly inside and out, and pat it dry with paper towels. In a large saucepan, combine 3.5 litres of water, celery, onion, garlic, bay leaf, peppercorns, and 2 teaspoons of salt. Bring the mixture to a boil over medium-high heat. Gently add the chicken into the pan, breast-side down. Let it boil for 2 minutes, then remove the pan from the heat, cover it with a lid, and let it sit for 3 hours (the chicken will finish cooking in the residual heat). Remove the chicken and strain the stock through a sieve into a bowl. Transfer 2 litres of stock to a clean saucepan (save the rest for later use) and bring it to a boil over high heat. Simmer for 25 minutes, or until the stock is reduced by half.
  • Peel off the chicken skin and finely shred the meat, discarding the skin and bones. Store the shredded chicken in a covered bowl in the refrigerator until needed.
  • When the stock is reduced by half, stir in the rice and let it simmer over medium heat for about 15 minutes or until the rice is cooked. While the rice is cooking, combine the eggs and lemon juice in a bowl until smooth. Gradually whisk in 3 large ladles of hot stock, one ladle at a time, whisking constantly. Lower the heat, then pour the egg mixture back into the stock. Cook and whisk continuously for 2 minutes until the soup turns white. Be careful not to let it curdle. To serve, place small piles of chicken in the center of warmed soup bowls, then pour the soup over them. Garnish with green onions and serve immediately.

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