Favorite Avgolemono Soup
Submitted by EmilyG
Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.
YIELD
16 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThe Greek classic, made the long way and worth it. This avgolemono builds its own deeply flavored stock by simmering a whole chicken low and slow for a couple of hours, so the broth tastes richer and more savory than anything from a carton, and you get tender poached chicken to use besides.
Rice simmers right in that golden stock until soft, giving the soup body. Then comes the technique that defines avgolemono, and the step you can’t rush: eggs beaten until frothy, slowly let down with lemon juice and warm stock to temper them, then stirred back into the pot.
That gradual warming is everything. It thickens the soup into something silky and creamy, no cream involved, while keeping the eggs from scrambling.
The result is bright, lemony, and soothing, a bowl that is equal parts elegant and homey. Use the reserved chicken to make it a heartier meal.
Chef Tips
- Simmer the whole chicken low and skim the foam for a clear, clean-tasting stock; save the meat for the soup or another dish.
- Beat the eggs until frothy, then add lemon juice and warm stock slowly to temper them before they go into the pot.
- Keep the soup off a hard boil after the eggs go in, or it can curdle.
- Use fresh lemon juice and adjust to taste; the bright acidity is the soul of the soup.
Variations
- Stir shredded chicken back in for a more substantial main course.
- Swap the rice for orzo or another tiny pasta.
- Finish with fresh dill or a grind of white pepper.
Ingredients
Directions
Place chicken, water, and desired amount of salt in heavy pot. Bring to boil. Reduce heat and simmer for approximately 1½ to 2 hours, skimming foam off top as necessary. Add more water, as necessary, so you will end up with 3 quarts of chicken stock.
Remove chicken and set aside for later use. Strain chicken stock into clean saucepan, reserving 3 cups.
Bring stock in saucepan to boil. Add rice and bring back to boil. Reduce heat and simmer for 30 minutes or until rice is soft. In a large measuring cup, place lemon juice with one cup of reserved chicken stock. Set aside.
In large mixing bowl beat eggs on high speed for 4 minutes. Reduce speed to medium and continue beating while you slowly add lemon juice and stock mixture.
Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing. Turn mixer off. Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually.
Continue to stir for one minute while soup cooks. Remove from heat. Salt and pepper to taste. Serve hot.
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