Greek
Avgolemono
Silky chicken-and-rice soup brightened with lemon, dill, and tempered eggs for a broth that tastes both rich and clean.
6 servings · 20 minutes prep · 90 minutes cook
Ingredients
Main
- 1 whole chicken, 3 1/2 to 4 lb
- 10 cups water
- 1 large yellow onion, halved
- 2 carrots, halved
- 2 celery ribs, halved
- 2 bay leaves
- 2 1/2 tsp kosher salt, divided
- 3/4 cup short-grain rice
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1/2 tsp black pepper
- 2 tbsp chopped dill
Directions
Method
- Combine the whole chicken, water, yellow onion, carrots, celery ribs, bay leaves, and 2 tsp kosher salt in a stockpot. Bring to a bare simmer and skim well.
- Simmer gently until the chicken is tender and the thickest part reaches {{temperature:165°F}}, 60-70 minutes.
- Remove the chicken. Strain the broth and return 8 cups to the pot. Shred enough chicken meat for the soup, about 3 cups.
- Add the short-grain rice to the broth and simmer until tender, 18-20 minutes.
- Whisk the eggs until foamy, then whisk in the lemon juice. Slowly whisk in 2 cups hot broth to temper the eggs.
- Reduce the soup to low. Stir in the shredded chicken, then slowly stir in the avgolemono mixture. Heat gently until slightly thickened and {{temperature:160°F}}, 2-3 minutes; do not boil.
- Season with the remaining 1/2 tsp kosher salt as needed, the black pepper, and the dill.
