Avgolemono Soup - CYPRIOT FAMILY RECIPE

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.

Preheat the oven to 400 degrees.

Season the whole chicken liberally with kosher salt and black pepper, including inside the cavity.

Stuff the cavity with fresh thyme, onions, and lemon.

Tie the legs together with butcher's twine for even cooking.

Roast the chicken for 1 hour and 15 minutes, then let it rest for 15-20 minutes before shredding the meat off the bone.

Use the carcass from the roasted chicken to make stock with carrots, celery, onions, thyme, bay leaves, and black peppercorns in an 8 quart pressure cooker for 1.5 hours.

Strain the chicken stock into a 6 quart stockpot.

Add 1.5 cups of long grain rice to the stock, reduce to a simmer, cover, and cook for 10-12 minutes.

In a bowl, temper 4 room temperature eggs with the chicken broth before adding it to the soup.

Add about half a cup of freshly squeezed lemon juice and shredded chicken to the soup.

Finish with freshly cracked black pepper and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens