-
-
My review
Avgolemono Soup
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 25 m servings 485 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 485 calories; 22.3 g fat; 32.7 g carbohydrates; 36.6 g protein; 161 mg cholesterol; 926 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2632 Ratings
-
-
-
-
-
Most helpful positive review
5/5/2015
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 fr...
Most helpful critical review
1/24/2016
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 ri...
Most helpful
Most positive
Least positive
Newest
5/5/2015
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 fr...
4/6/2015
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...
1/24/2016
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 ri...
11/18/2015
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 ...
8/25/2015
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 ...
2/13/2017
Im sorry this was a heck of a lot of work for a something that just tasted like chicken noodle soup without the noodles. I thought it was wasteful and unnecessary to discard all those vegetables...
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 s...
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 bac...
5/12/2015
Delicious! I have been looking for a recipe like this since I had it at a Greek restaurant years ago. The only changes I made due to time restrictions were to use a whole rotisserie chicken from...