Description
This comforting Greek-inspired soup, traditionally known as avgolemono, is a nourishing blend of succulent shredded chicken, tender rice, and bright citrus. By tempering egg yolks and fresh lemon juice into the broth, we create a velvety, luxurious texture without the need for heavy cream. It is a hearty, wholesome meal that provides a warm hug in a bowl, perfect for busy weeknights or a soothing restorative dinner.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
1 celery stalk, thinly sliced
0.5 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
Zest of 2 lemons
3 cloves garlic, minced
6 cups low-sodium chicken stock
1 whole bay leaf
3 cups cooked chicken thighs, shredded or cubed
2 cups cooked long-grain rice
3 large egg yolks
Juice of 2 lemons
Freshly chopped parsley, dill, or scallions for garnish
Instructions
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add onions and celery, seasoning with salt and pepper, and sauté until soft and translucent.
Add minced garlic and lemon zest, cooking for one minute until fragrant.
Pour in the chicken stock and add the bay leaf, bringing the mixture to a simmer.
Stir in the shredded chicken and cooked rice, heating until warmed through.
In a medium bowl, whisk the egg yolks and lemon juice together.
Slowly ladle about one cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the soup pot, stirring gently over low heat until the soup thickens slightly.
Remove from heat, discard the bay leaf, and garnish with fresh herbs before serving.
Notes
Do not let the soup boil once the egg mixture is added, as the eggs may scramble. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.