Avgolemono Soup Recipe – Greek Special
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.
- Prep Time25 min
- Cook Time2 hr
- Total Time2 hr 25 min
Avgolemono Soup Recipe Ingredients :
- 2 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 c. low-sodium chicken broth
- 1 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/2 c. white rice
- 3 c. shredded chicken
- 3 large egg yolks
- Juice of 2 medium lemons
- Freshly chopped dill, for serving
- Lemon wedges, for serving
How to Make Avgolemono Soup Recipe:
In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme, and oregano and season with salt and pepper. Bring to a boil. Add rice and reduce heat to a simmer. Simmer until rice is cooked through, 20 minutes. Add chicken to pot and bring back to a simmer.
In a medium bowl, whisk together egg yolks and lemon juice. Slowly add ¼ cup of hot broth to eggs while whisking. Slowly whisk mixture back into the pot. Let simmer until thickened, 5 minutes.
Serve soup with fresh dill and lemon wedges.
