#Soup #Greek

Avgolemono Soup

Greek avgolemono soup is a rich and silky chicken and rice soup flavored with lemon and enriched with eggs. Chef John's recipe makes this epic soup from scratch.

Servings: 6
Prep: 25 min
Cook: 130 min
Total: 155 min

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Ingredients

Servings

Shopping list

Nutrition

Calories	685 kcal
Carbohydrate	19 g
Cholesterol	262 mg
Fiber	2 g
Protein	66 g
Fat	37 g
Saturated fat	10 g
Sodium	957 mg
Sugar	6 g

Steps

Gather all ingredients.

Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot.

Chop chicken meat into bite-sized pieces and set aside.

Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes.

Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.

Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly.