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Greek Avgolemono Chicken Soup
Greek Avgolemono Chicken Soup
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Authentic Greek soup recipe, serves 4-6 for meal or 6-8 for first course.
Ingredients:
  • 1 (3 pound) whole chicken
  • 0.5 cup uncooked white rice
  • salt and freshly ground black pepper to taste
  • 3 large eggs, beaten
  • 2 medium lemons, juiced
Instructions:
  • Prepare the chicken by washing and removing any internal organs. Transfer it to a pot that comfortably accommodates it, ensuring the broth retains its richness. Include the chicken neck if it came with your chicken.
  • Fill a pot with enough water to cover by 1 inch. Cover and bring to a boil. Reduce heat to low once boiling, then simmer for 45 minutes to 1 hour while skimming the collected fat from the top. Meat should easily pull from the bones.
  • Move the chicken to a spacious bowl and let it cool down.
  • Combine the rice with the flavorful broth, and season with a pinch of salt and pepper. Allow the mixture to gently simmer over low heat until the rice reaches a tender perfection in approximately 20 minutes.
  • As the rice simmers, combine eggs and lemon juice in a bowl. Then, separate chicken meat from the bones.
  • Once the rice is cooked, remove from heat. Slowly whisk one ladle of hot broth into the eggs to prevent curdling. Gradually add more broth until the eggs are heated through. Pour the egg mixture back into the pot while whisking vigorously. The soup should now have a creamy, cloudy appearance. Season with salt, pepper, or lemon juice to taste.
  • Garnish the soup with pieces of chicken before serving or present the soup along with a side of salted chicken.

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