Greek Egg Lemon Chicken Soup (Avgolemono)

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Add the chicken to a large stockpot together with 3 liters (12 cups) of water. Turn the heat on high.

Skim off any scum that forms on the surface. Once it gets to a boil, drop the heat to low.

Season with kosher salt. Add the bay leaves, peppercorns, onion, garlic cloves, carrots, and celery.

Simmer over low heat covered for 1 hour and 20 minutes.

Soak the rice for 30 minutes (before removing the chicken from the pot) in cold water. Then strain and rinse well.

Remove the chicken from the pot and transfer it to a large plate or bowl to cool.

Strain the stock from the pot passing it through a strainer. Clean the pot and then add the liquid back in. The liquid should be 12 cups, add some water if needed.

Add the rice and bring to a boil. Then drop the heat to medium and cook partly covered until rice is cooked and becomes completely soft (about 20 minutes).

Shred the chicken into chunky pieces separating it from the bones. Do this while the rice cooks.

Take the pot off the heat and leave it uncovered for the temperature to drop while you beat the eggs.

Beat the yolks until lightly creamy and foamy (not too much).

Beat the egg whites until they get white and foamy.

Whisk the yolks into the whites and slowly pour in the lemon juice as well while stirring with the whisk.

Ladle the hot soup into the eggs very slowly, while constantly whisking the eggs. Start with small drops and gradually increase speed.

Transfer half of the soup to the eggs and then transfer back to the pot.

Stir in the shredded chicken pieces or serve on top whatever you prefer.

Serve right away or let the soup sit in the hot pot for 30 minutes to get even thicker and creamier. And don't forget to add some freshly ground pepper on top!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens