Name: Avgolemono Soup
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 1 (3 pound) whole chicken; 2 teaspoons salt, or more to taste; 1 onion, chopped; 2 ribs celery, chopped; 1 carrot, chopped; 2 bay leaves; 0.25 teaspoon dried oregano leaves; 3 quarts cold water; 2 cups finely diced onion; 2 tablespoons extra-virgin olive oil; 0.66666668653488 cup arborio rice, or more to taste; 2 large eggs; 0.5 teaspoon ground black pepper; 1 pinch cayenne pepper; 0.5 cup fresh lemon juice

Avgolemono Soup

4.7

(82)

67 Reviews

22 Photos

Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

Recipe by Chef John

Updated on October 10, 2019

Prep Time:

25 mins

Cook Time:

2 hrs

Total Time:

2 hrs 25 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 (3 pound) whole chicken
2 teaspoons salt, or more to taste
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 bay leaves
¼ teaspoon dried oregano leaves
3 quarts cold water
2 cups finely diced onion
2 tablespoons extra-virgin olive oil
⅔ cup arborio rice, or more to taste
2 large eggs
½ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup fresh lemon juice

Directions

Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

Nutrition:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.

Nutrition Facts (per serving)

485	Calories
22g	Fat
33g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 485
% Daily Value *
Total Fat 22g	29%
Saturated Fat 6g	29%
Cholesterol 161mg	54%
Sodium 926mg	40%
Total Carbohydrate 33g	12%
Dietary Fiber 3g	9%
Total Sugars 5g
Protein 37g
Vitamin C 18mg	89%
Calcium 77mg	6%
Iron 2mg	13%
Potassium 493mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.