Avgolemono Soup

Recipe View Gather all ingredients.

Recipe View In a large pot, combine the chicken, chopped onion, celery, carrot, bay leaves, salt, and oregano. Pour water over the top. Bring to a boil, then reduce heat to medium-low and simmer, skimming off any foam that rises to the surface, until the chicken is falling off the bone (60-90 minutes). The internal temperature of the chicken should reach 165°F (74°C).

Recipe View Transfer the chicken to a large bowl to cool. Strain the broth to remove the vegetables, discarding the vegetables. Return the broth to the pot.

Recipe View Once the chicken is cool enough to handle, chop the meat into bite-sized pieces and set aside.

Recipe View In a large skillet over medium heat, combine the diced onion, olive oil, and a pinch of salt. Cook, stirring occasionally, until the onion is soft, sweet, and golden (7-10 minutes).

Recipe View Stir the sautéed onion into the broth in the pot. Set over medium-low heat, add the Arborio rice and a pinch of salt. Bring to a gentle simmer and cook, stirring occasionally, until the rice is very tender and the broth flavors have melded (about 45 minutes).

Recipe View In a medium bowl, whisk together the eggs, black pepper, and cayenne pepper. Gradually whisk in the lemon juice until well combined.

Recipe View Slowly pour 1 cup of the hot broth mixture into the egg mixture, whisking constantly to temper the eggs.

Recipe View Whisk another 1 cup of broth mixture into the egg mixture, then pour the entire egg mixture into the pot with the remaining broth and rice. Stir well to combine.

Recipe View Add the chopped chicken to the soup and cook until heated through (about 5 minutes).

Recipe View Serve hot and garnish with fresh parsley and lemon zest, if desired. Enjoy!