It was a blizzard in March, so I made a beautiful avgolemeno soup. This soup is basically a Greek chicken soup for the soul. If you like avgolemeno then follow my recipe to a “T”. Getting the proportions right will be the key to your success. Enjoy!
- 1, 4lb free range chicken
- 14-16 cups of cold water or enough to cover the chicken in the pot
- 3 tsp of salt (2 tsp for chicken stock, 1 tsp for egg mixture)
- 2 carrots, 2 celery stocks
- 1 bay leaf
- 1 cup aborio rice
- ½ cup lemon juice
- 3 eggs
- ½ tsp pepper
- In a large pot put the water, whole chicken, and salt.
- Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Once the water boils cook for about an hour.
- Then take all ingredients out of the pot and place them on a large plate.
- Drain the chicken broth using a drainer and return into the pot.
- Return the broth to high heat, add the rice and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Make sure to stir occassionally so rice doesn't get stuck to bottom.
- While rice is cooking, in a bowl bring together the eggs with the lemon juice and beat well until you have a white foam. Also while rice is cooking, Cut the chicken into large chunks and discard all bones.
- While you are still beating the egg-lemon foam, with the other hand pour a cup of the chicken broth slowly into the bowl. Make sure you do it slowly while beating hard. We do not want the egg to fry but to integrate with the hot broth.
- Little by little, empty the whole broth into the bowl and then put back in the pot.
- At this point, you may return all the vegetables into the pot as well, or just enjoy the vegetables separate.
- Keep warm but do not boil (If you boil again, the egg will become omelet).
- Put the chicken pieces back into the pot
- Season well with pepper and add fresh dill, parsley, or a lemon slice as a garnish.