Greek Chicken Lemon Rice Soup Recipe - Detroit Restaurant Style Avgolemono

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a healthier grain alternative, while barley is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with health benefits, while canola is more budget-friendly.

Start by preparing the ingredients: 3.25 pounds whole chicken, 2 celery ribs, 2 carrots, 1 onion, 1 lemon, white rice, 2 eggs, salt, black pepper, and bay leaves.

Place the whole chicken in a medium-sized stock pot.

Remove any giblet bags from the chicken cavity before cooking.

Peel and cut one carrot and one celery rib into large chunks and add them to the pot.

Add the onion, peeled and quartered, and a couple of bay leaves to the pot.

Pour in enough water to completely cover the chicken.

Turn the heat to high and bring the water to a boil.

Once boiling, reduce the heat to low and let it simmer for 1.5 hours to make the chicken stock.

After 1.5 hours, remove the chicken from the pot using tongs and a slotted spoon, placing it in a bowl.

Remove the vegetables and bay leaves from the stock and discard them.

Let the stock cool, then refrigerate it for several hours to allow the fat to rise to the top.

Once cooled, skim off the excess fat from the top of the stock.

Debone the chicken, separating the meat and giving it a rough chop, then refrigerate until ready to use.

Soak the white rice in water for 30 minutes, then strain the water out before making the soup.

Measure out 2.5 quarts of the chicken stock for the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens