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Avgolemono (Greek Lemon Soup)

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Avgolemono (Greek Lemon Soup)

Cuisine:Greek

Course:Soup

10m prep 20m cook 30m ready

About 4 cups; 2 to 3 servings For a more substantial soup, increase the stock or broth to 4 cups. Poach 1 boneless, skinless chicken breast in the broth along with the rice until the internal temperature reaches 165°F in its thickest part, about 15 minutes. Shred the chicken with a fork and add the meat to the finished soup.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
    • 1 unpeeled onion, coarsely chopped
    • 1 carrot, coarsely chopped
    • 1 celery rib, coarsely chopped
    • 3 or 4 sprigs parsley
    • 2 or 3 sprigs thyme
    • 1 bay leaf
    • (1 teaspoon dried fenugreek leaves)
    • ¼ teaspoon white or black peppercorns
    • (2 whole cloves)
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
    2. Add: Cold water to cover
    3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
  • ½ cup long-grain white rice
  • 2 large eggs
  • ¼ cup lemon juice
  • (Lemon juice)
  • Salt and black pepper
  • Chopped parsley or minced dill

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 3 cups Poultry Stock, or Chicken Broth
  • ½ cup long-grain white rice
  • 2 large eggs
  • ¼ cup lemon juice
  • (Lemon juice)
  • Salt and black pepper
  • Chopped parsley or minced dill

Let's Cook

  1. Step 1.

    Bring to a rolling boil in a medium saucepan: 3 cups Poultry Stock, or Chicken Broth; ½ cup long-grain white rice

  2. Step 2.

    Reduce the heat, cover, and simmer until the rice is tender, about 20 minutes. Whisk in a medium bowl just until combined and uniform in color: 2 large eggs; ¼ cup lemon juice

  3. Step 3.

    Stir in 2 tablespoons of the hot stock. Gradually pour the eggs into the hot but not boiling soup, stirring constantly. Season to taste with: (Lemon juice); Salt and black pepper

  4. Step 4.

    Serve in hot cups, garnished with: Chopped parsley or minced dill

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