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Delve into the heartwarming flavors of Greek Avgolemono Soup. A rich, lemony chicken soup with Arborio rice, perfectly complemented with fresh dill or parsley. The secret? Tempering eggs for a creamy, delightful texture.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 1 hour 45 minutes
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 whole chicken (3-4 lb) | |
| 2 medium carrots: 1 cut into large chunks (for the stock) and the other chopped fine | |
| 2 medium-sized onions: 1 chopped into large chunks (for the stock) and the other diced fine | |
| 2 celery stalks, cut into large chunks | |
| 2 bay leaves | |
| 4-5 blsck peppercorns | |
| 8 cups of room temperature water | |
| 1 1/2 cups Arborio rice (unwashed) | |
| 2 eggs (room temperature) | |
| 1/2 cup fresh lemon juice (about 3 lemons) + 1 tablespoon lemon zest | |
| Fresh dill or parsley for garnish | |
| 2 tablespoons olive oil for sautéing | |
| 2 teaspoons kosher salt (or to taste) | |
| 1/2 teaspoon black pepper (or to taste) |
Preparation
1
Prepare the Broth: In a large pot, combine the chicken, onion, carrot, celery, bay leaves, and peppercorns. Add the water and bring to a boil. Skim off any impurities that rise to the surface as the broth boils. Once the broth is clear, reduce heat and simmer for 1-1.5 hours, or until the chicken is cooked through.
Turn off the heat and remove the chicken from the pot. Strain the broth to remove the vegetables, peppercorns, and bay leaves.
2
Cook the Rice: Add the Arborio rice to the strained broth. Bring the mixture back to a boil, then reduce heat to a simmer. Cook until the rice is tender and has absorbed most of the broth, about 20-25 minutes. Season with salt and pepper to taste.
3
Shred the Chicken: While the rice is cooking, allow the shredded chicken to cool slightly. Then, shred it into small pieces using two forks or your fingers. Set aside
4
Sauté the Vegetables: In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté the finely diced onion for 5 minutes, stirring occasionally. Add the finely chopped carrots and cook for an additional 5 minutes. Stir in the sautéed vegetables to the soup.
Add the shredded chicken to the soup and mix well to combine.
5
Temper the Eggs: In a medium-sized bowl, whisk together the eggs, lemon juice, and lemon zest. Slowly pour in one cup of the hot soup, whisking constantly. Add another cup of soup, whisking continuously.
Pour the tempered egg mixture into the soup, whisking gently. Add the remaining lemon juice.
6
Final Boil: Bring the soup back to a gentle simmer for about 5 minutes, stirring occasionally. Turn off the heat and stir to combine.
Add the remaining lemon juice and adjust seasoning with salt and pepper to taste.
7
Garnish & Serve: Sprinkle with fresh dill or parsley before serving. Relish your warm and comforting Greek Avgolemono Soup!
Recipe Tips & Suggestions
Storage and Reheating Instructions for Greek Avgolemono Soup:
Storing: After letting the soup cool down to room temperature, transfer it to an airtight container. Pop it in the fridge, and it'll be good for up to 3-4 days. Remember, freshness is key with this soup, so try to enjoy it within that time frame.
Reheating: Ready for round two? Gently reheat the soup on the stove over low heat, stirring occasionally. Because of the egg content, be careful not to bring it to a boil – you don't want those eggs to curdle. Slow and steady wins the race here!
Freezing: Avgolemono can be frozen, but keep in mind that the egg and lemon combination may change texture when reheated. If you're okay with this, let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top to accommodate expansion.
To thaw, transfer the frozen soup to the refrigerator overnight. Reheat gently on the stovetop. Remember, while the texture may change slightly after freezing, the delicious flavors will still transport you straight to the Mediterranean coast.