I’m not sure what you come up with when you search ‘avgolemono’, but what I’m finding is appalling.
Avgolemono is the quintessential Greek lemon chicken soup. There are few things that can slurp the spoon this well. It’s perfect for a winter supper or a sick day lunch.
But let’s be QUITE clear; this soup has 4 ingredients. That. is. it.
Never mind this nonsense about starting with a mirepoix and seasoning with dill or oregano. Yes, there is a place (a lot of places for a foundational mirepoix), many beautiful stewy, soupy dishes blossom out of this hierarchal threesome.. But not here. Stop trying to complicate it.
This soup may take a few hours from start to finish, but it’s less labor intensive than putting on pants.
Feeds 6; Takes about 2 hours
Ingredients:
- 1 5-6 lb chicken, giblets removed
- 2 jumbo eggs
- 1 cup rice (I like basmati)
- 2 large, juicy lemons (zest of 1 and juice of both)
- Salt & pepper
Tools:
- 1 large dutch oven
- 8-10 cups water (enough to cover the chicken), tap is fine
- 4 Tbsp kosher salt (or other good quality salt)
- Large strainer
- Tongs or utensils to remove chicken from boiling liquid safely
- Small mixing bowl
- Ladle
Small list? Yes. But when you follow this method it’s the only soup you will have all winter;)
Method:
In your dutch oven place your bird and cover it completely with water. Season the water liberally with 3 tbsp kosher salt, reserving additional for later.
Boil on medium heat for 1 hour and 20 min with lid on but cracked (letting steam evaporate).
At approx. halfway through the cooking process, flip the bird and make sure the water continues to submerge it, adding additional if necessary. It would be advisable to try the broth now and add additional salt if needed.
Add all the zest and juice of one lemon too. Throw the lemon in and let it hangout with the chicken in the hot tub = extra umf!
Keep a close eye on it, but don’t disrupt too much. When the chicken is done it will be falling off the bone. Remove all parts of the chicken and set aside to cool.
Strain the chicken stock liquid of fat, bones and lemon seeds. When the chicken is cooled, shred by hand, discarding bones. Happily share tender morsels with your 4 legged friends. At this point you can take a break until you are ready to eat.
Once ravenous, heat the liquid again and add the rice. Cook for 20 minutes (or until done on package instructions).
While the rice cooks beat the two eggs in a small mixing bowl.
When the rice is ready, temper the eggs with some of the heated stock liquid.*
Add the chicken back to the pot, just to warm through (about 3-4 minutes). Turn off the heat and add the tempered eggs and juice of the second lemon to your masterpiece. Serve immediately.
Your yiayia wont know what hit her.
*Tempering eggs just means adding a small bit of hot stock VERY SLOWLY to the raw, mixed eggs (about a tablespoon at a time). This process cooks them without actually ‘scrambling’ them (which we are trying to avoid). Once you have added about one half cup of liquid to the eggs they should be ready to pour into the soup pot, giving a luxurious ribbon-like quality. I love scrambleds, but we don’t want them in our soup.
More delicious soups? See here – Spicy Beef and Hominy Pozole with Salsa Verde or my fragrant and festive Butternut Squash Bisque with Pistachios and Lemon Crema. How about Clam and Langostino Chowder with Tarragon and Bacon?
