Avgolemono Soup recipe

Name: Avgolemono Soup
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 2 large eggs; ½ teaspoon ground black pepper; 1 onion, chopped; ½ cup fresh lemon juice; 1 (3 pound) whole chicken; 1 carrot, chopped; 2 bay leaves; 1 pinch cayenne pepper; 2 tablespoons extra-virgin olive oil; ¼ teaspoon dried oregano leaves; 2 teaspoons salt, or more to taste; 3 quarts cold water; 2 ribs celery, chopped; 2 cups finely diced onion; ⅔ cup arborio rice, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.