Rating: 4.76 stars
71 Ratings
  • 5 star values: 57
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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 Summary

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

485 calories; protein 36.6g; carbohydrates 32.7g; fat 22.3g; cholesterol 161.4mg; sodium 926.2mg. Full Nutrition
Advertisement

Reviews (41)

Most helpful positive review

Rating: 5 stars
05/05/2015
As good as the little Greek restaurant we frequent. The sautéed onions make the difference and balance the lemon very nicely. I added fresh oregano and parsley from my garden but substituting fresh herbs was the only change I made. Thanks again Chef John Read More
(10)

Most helpful critical review

Rating: 3 stars
01/24/2016
Good base recipe, but needs some work. I'd use less lemon next time, probably start with a quarter to a third cup and adjust up from there to taste. Too long of a cook time after adding the rice. I'd let the stock simmer with the sautéed onions for 30 min or so before adding the Arborio. Think I may skip adding it to the soup at all, cook it on the side and add into the individual bowl of soup when serving. Rice and Pasta tend to turn to glue goop when they sit in a pot of soup. Chef John is Right On about starting this soup with a whole bird in a pot! Read More
(9)
71 Ratings
  • 5 star values: 57
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2015
Made EXACTLY as written and it Was EPIC! So good. I don't understand some of the other reviews because Chef John's recipe is on point and didn't require any adjustments. In my humble opinion Chef John has done it again! Read More
(11)
Rating: 5 stars
05/05/2015
As good as the little Greek restaurant we frequent. The sautéed onions make the difference and balance the lemon very nicely. I added fresh oregano and parsley from my garden but substituting fresh herbs was the only change I made. Thanks again Chef John Read More
(10)
Rating: 3 stars
01/24/2016
Good base recipe, but needs some work. I'd use less lemon next time, probably start with a quarter to a third cup and adjust up from there to taste. Too long of a cook time after adding the rice. I'd let the stock simmer with the sautéed onions for 30 min or so before adding the Arborio. Think I may skip adding it to the soup at all, cook it on the side and add into the individual bowl of soup when serving. Rice and Pasta tend to turn to glue goop when they sit in a pot of soup. Chef John is Right On about starting this soup with a whole bird in a pot! Read More
(9)
Advertisement
Rating: 4 stars
04/06/2015
Yummy! Very hearty and lemony. The only change I made was to coarsely shred the meat instead of chopping it. I think if you intend this for 6 servings the soup is a complete meal. I served mine as smaller portions with dill bread so it came out to about 8 servings. Epic is right! Read More
(7)
Rating: 5 stars
08/25/2015
Terrific recipe. The tang of the lemon offsets the sweetness of the onion and the meaty chicken perfectly, and the rice helps make it quite filling. It's great as leftovers, too... I found that after it sat in the fridge overnight, the flavours were almost better than they were freshly made. Read More
(5)
Rating: 5 stars
06/22/2017
This is the classic way we make Greek chicken soup and I mean greeks in greece not the ones in NY. It works amazingly when you have the cold. Thanks Chef John and oh I still think you did put too much lemon, juice of 1.5 - 2 lemons should be fine. FORGOT to say if you want to freeze it, do it before the eggs and lemon part, this takes literally two minutes. Eggs and lemon don't freeze well. Will keep for ages in the freezer. Read More
(5)
Advertisement
Rating: 5 stars
12/29/2015
Using an electric pressure cooker cut my time in half and made this a one pot meal. I used it for the whole chicken and then the rice, mixed the egg, lemon, broth and spices and then poured back in with the chopped chicken. Turned onto the slow cooker setting to heat through and done. It was great. Read More
(4)
Rating: 5 stars
03/23/2017
It's perfect for what it is. Veggies, chicken, and eggs. Tasty and healthy. After I pull my chicken to shred the meat I usually make a bone broth by returning the bones, scraps, and skin to the stock pot to simmer for hours. I then place the stock in the fridge overnight to solidify the fat cap for easy removal. I make this soup once or twice a month. It's a very easy recipe, but it does require patience. Read More
(3)
Rating: 5 stars
12/18/2016
We have made this soup many times over now and we still love it the same as the first time ! The only thing changed is I lowered the lemon amount and only used one egg. I recommend making the soup (broth part) a day ahead, let it sit in the fridge over night so the fat rises and the next day, after skimming fat, finish the remainder of the recipe..for those who need a lower fat soup. Wonderful flavor taste delicious ! Thank you so much Chef John :) we have made many of your recipes and have enjoyed each and everyone ! Read More
(3)