Avgolemeno Soup Recipe - How to Make Greek Lemon Chicken Rice Soup

In a stock pot, add 1 whole chicken and fill with cold water until just covered.

Add traditional onions, carrots, celery, 2 bay leaves, and a pinch of dry oregano.

Put on high heat until it comes to a boil, then reduce heat to maintain a steady simmer.

Skim any scummy foam that rises to the top during simmering.

Cook the chicken for 1 to 4 hours, depending on whether you want meat in the soup or not.

For meat in the soup, cook for about 1 hour and 15 minutes until the hip joint can be dislocated with tongs.

Remove the chicken and other solids from the pot, leaving just the broth.

Reserve the chicken to cool, then shred or chop it for later use.

In a separate pan, heat olive oil over medium heat and add 2 cups of diced onions with a pinch of salt.

Cook the onions until soft, sweet, and golden, then reserve until needed.

Transfer the sautéed onions into the pot with the broth and adjust heat to medium low.

Add 2 cups of Arborio rice to the pot and stir in.

Let the rice cook for 30 to 45 minutes, stirring occasionally, until very soft and tender.

Add 2 teaspoons of salt to the rice and broth mixture, adjusting to taste before serving.

Squeeze 1/2 cup of fresh lemon juice into a bowl.

Check the rice after about 40 minutes; it should be falling apart and thickening the broth slightly.

If desired, use an immersion blender to puree some of the rice into the soup or smash some grains against the bottom of the pot.

In a bowl, beat 2 large eggs with black pepper and cayenne.

Whisk in the lemon juice into the egg mixture.

Temporarily whisk in 1 cup of the hot soup mixture into the egg mixture to temper the eggs, then add another cup.

Once the bowl is hot, whisk the egg and lemon mixture into the soup pot to avoid scrambling the eggs.

Add the reserved chicken meat back into the soup, cubing it as desired.

Cook the soup over the lowest heat setting for about 5 minutes until the chicken is heated through.

Taste the soup and adjust with more salt or lemon juice if needed.

Ladle the soup into hot bowls and garnish with parsley and freshly grated lemon zest.

Equipment Needed

Allergens