Avgolemono Chicken Soup
This soup is deliciously different! Creamy, thick and easy with a nice taste of lemon, this is a recipe to make often.
Ingredients
- 2 large chicken breasts
- 2 cups white onions, roughly chopped
- 1 cup carrots, peeled and roughly chopped
- 1 cup celery, roughly chopped tips & tricks
- 1 tsp. whole peppercorns (I always use mixed peppercorns)
- 1 large bay leaf
- 9 to 10 cups low-sodium chicken broth, divided
- 1/2 tsp. lemon zest
- 1 cup arborio rice
- 3 large free-run eggs, room temperature
- 1/3 cup freshly squeezed lemon juice, or to taste tips & tricks
- freshly ground black pepper, to taste
- ground Himalayan sea salt, to taste
- 1 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a large saucepan over medium-high heat, add chicken, onions, carrots, celery, peppercorns, bay leaf and 4 cups broth. Bring to a boil, reduce the heat to medium and simmer for 25 minutes or until the internal temperature of chicken breasts reaches 165ºF. During the cooking time, skim off any foam on the surface.
- When it’s done, transfer the chicken to the bowl of a stand mixer and set aside. Drain the broth through a fine sieve sitting over a large bowl or large measuring cup; discard the solids.
- For the recipe, 9 cups is needed therefore add more broth to get the volume asked for and transfer the 9 cups of broth to a Dutch oven.
- Add lemon zest, stir and bring it to a boil. Add rice and cook for about 15 minutes or until done, stirring often.
- Meanwhile, shred the chicken finely using the paddle attachment on a stand mixer; set aside.
- When the rice is plump, add the shredded chicken and stir well. Reduce the heat to medium.
- In a mixing bowl, whisk eggs until frothy. Slowly pour in the lemon juice, whisking constantly. Temper the egg mixture by adding the hot broth a little at a time, whisking constantly.
- When the eggs are warm, add the mixture to the broth and whisk very well.
- Turn off the heat and season with freshly ground black pepper and salt; taste and adjust if necessary. Add chopped parsley, combine well and serve.