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Avgolemono (Greek Lemon Chicken Soup)

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A comforting Greek lemon chicken soup that offers a burst of flavor with chaque spoonful, perfect for cold days.

Ingredients

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  • 1 ½ pounds Chicken pieces with skin and bone
  • 1 bunch Celery leaves (or 2 celery sticks)
  • 1 Bay leaf
  • 2–3 Medium carrots (peeled)
  • 1 Medium red onion (quartered)
  • ½ – ¾ cup Uncooked short grain rice
  • 2 Whole eggs (room temperature)
  • 2 Lemons, juice of (freshly squeezed)
  • Salt and pepper, to taste
  • 2 tbsp Fresh parsley (chopped, optional for garnish)

Instructions

  1. Gather your aromatic ingredients. In a large pot, place the chicken pieces, celery leaves or sticks, bay leaf, carrots, and red onion. Fill with water until just covered and bring to a gentle boil.
  2. Simmer the broth. Reduce the heat, and allow the broth to simmer for about 30 minutes. Skim off any foam that rises to the surface to keep your broth clear and delicious.
  3. Cook the chicken. After the broth has simmered, check the chicken for doneness. Once cooked through, remove the chicken from the pot and let it cool enough to handle. Shred the meat, discarding the skin and bones.
  4. Incorporate the rice. Add the short grain rice to the simmering broth and cook until tender, about 15 minutes. It should absorb those amazing flavors of the vegetables and chicken.
  5. Prepare the Avgolemono mixture. In a separate bowl, whisk the eggs and the freshly squeezed lemon juice together until frothy. This is the star of the show that will give your soup its characteristic creaminess and tang.
  6. Temper the eggs. To prevent scrambling, slowly whisk in a ladleful of the hot broth into the egg-lemon mixture to temper it. This step is crucial for achieving that silky texture.
  7. Combine and finish. Add the tempered egg mixture back into the pot, stirring gently to combine. Keep the soup on low heat and make sure not to boil after adding the eggs – you want it creamy, not scrambled.
  8. Season and serve. Taste and adjust seasoning with salt and pepper as necessary. Garnish with fresh parsley if you like, and serve hot as a soul-soothing meal.

Notes

Leftover Avgolemono can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding water if necessary.

Nutrition

Find it online: https://lunarecipez.com/ultimate-authentic-avgolemono-soup-greek-lemon-chicken/

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