Avgolemono Chicken Soup

ClubFoody avatar
By Francine Lizotte
from Surrey South, BC

This soup is deliciously different! Creamy, thick and easy with a nice taste of lemon, this is a recipe to make often.

serves 6 servings
prep time 15 Min
cook time 55 Min
method Stove Top

Ingredients

  •   2 large
    chicken breasts
  •   2 c
    white onions, roughly chopped
  •   1 c
    carrots, peeled and roughly chopped
  •   1 c
    celery, roughly chopped
  •   1 tsp
    whole peppercorns (i always use mixed peppercorns)
  •   1 large
    bay leaf
  •   9 to 10 c
    low-sodium chicken broth, divided
  •   1/2 tsp
    lemon zest
  •   1 c
    arborio rice
  •   3 large
    free-run eggs, room temperature
  •   1/3 c
    freshly squeezed lemon juice, or to taste
  •  
    freshly ground black pepper, to taste
  •  
    ground himalayan sea salt, to taste
  •   1 1/2 Tbsp
    fresh chopped parsley, for garnish
ADVERTISEMENT

How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Meanwhile, shred the chicken finely using the paddle attachment on a stand mixer; set aside.
  • 5
    When the rice is plump, add the shredded chicken and stir well. Reduce the heat to medium.
  • 6
    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.
  • 7
    When the eggs are warm, add the mixture to the broth and whisk very well.
  • 8
    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.
  • 9
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/euBc9vyAy8E
ADVERTISEMENT