Greek Avgolemono Soup

Greek Avgolemono Soup
Greek Avgolemono Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1/4

    teaspoon dried oregano leaves

  • 3

    quarts cold water

  • 2

    cups finely diced onion

  • 2

    tablespoons extra-virgin olive oil

  • 2/3

    cup arborio rice, or more to taste

  • 2

    large eggs

  • 1/2

    teaspoon ground black pepper

  • 1

    pinch cayenne pepper

  • 1/2

    cup fresh lemon juice

Directions

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. 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. 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. 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.

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