Avgolemono (Greek Lemon Chicken Soup)
We're taking a stab at the Greek version of a homey chicken soup to stave off the chill of cold weather. You'll love it because the broth is rich but not heavy and it's super easy to make!
How to Make Avgolemono
- Cook chicken and make stock. Simmer until the chicken is cooked through, about 45 minutes to 1 hour.
- Strain the broth. Strain the stock through a fine-mesh strainer set over a large heatproof bowl and discard the solids.
- Shred the chicken. Shred into bite-sized pieces.
- Cook the rice in the broth. Add the rice and cook for about 20 minutes.
- Make the avgolemono. Temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture. Pro tip: Set the bowl of egg lemon mixture on a damp towel (or paper towels) to hold the bowl steady while you whisk with one hand and pour with the other.
- Thicken the soup. Add the avgolemono back into the pot with the chicken and rice and cook until the soup thickens slightly.
- Serve the soup. Serve with lemon slices, fresh chopped dill, and crushed pepper, and romano cheese.
Ingredients
Utensils
- Dutch oven or large pot
- Strainer
- Lemon juicer
- Mixing bowl x2
Instructions
Place chicken leg quarters, 8 cups cold water, 1 large unpeeled quartered yellow onion, 2 tablespoons whole black peppercorns, and 1 tablespoon kosher salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and simmer until the chicken is cooked through, at least 45 minutes to 1 hour - up to 3 hours. If any white foam forms, use a slotted spoon to skim off and discard.
Transfer the chicken to a cutting board. Strain the stock through a fine-mesh strainer set over a large heatproof bowl and discard the solids. If there is an abundance of fat rendered from the chicken, skim it off it with a spoon or use fat separator. Reserve 2 cups of the stock in a measuring cup. Return the remaining stock to the Dutch oven and keep warm over low heat.
When the chicken is cool enough to handle, use your hands to shred the meat into bite-sized pieces; set aside. Discard the skin and bones.
Bring the stock back to a boil over medium-high heat. Add 1/2 cup of rice (we like jasmine) and cook for about 20 minutes. Stir in the reserved shredded chicken. Reduce the heat to low.
Crack and separate 4 egg whites from yolks. Whisk egg whites until lightened in color and frothy, about 2 minutes. In a separate bowl, whisk egg yolks. Fold into the eggs whites. While continuing to whisk, slowly pour in juice from 1 freshly squeezed lemon and temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture. This warms the eggs just enough so that they do not curdle when added to the hot soup.
Add the avgolemono back into the pot with the chicken and rice and stir to combine. Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil.
Pour the soup into serving bowls and serve with lemon slices, fresh chopped dill, parmesan or romano cheese, and freshly ground black pepper.
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