Chicken Lemon Rice Soup (Greek Avgolemono)
Growing up in Southeastern Michigan, Greek food was one of the common pleasures to enjoy. Coney Islands, diners, and family restaurants alike are known in those parts for offering certain Greek specialties on their menus. One such staple of Greek diner fare is chicken lemon rice soup. Served with a piece of warm pita bread or crackers, I consider it absolute comfort food on a cold, Michigan winter day.
This classic Greek soup has the perfect balance of chicken and rice, with just a touch of lemon and a unique creaminess. Though simple to make, there are a couple steps that must be followed closely to achieve the proper Avgolemono consistency and texture.
Chicken Lemon Rice Soup (Greek Avgolemono)
6
servings30
minutes1
hour50
minutes2
hours20
minutesThis classic Greek soup has the perfect balance of chicken and rice, with just a touch of lemon and a unique creaminess.
Ingredients
- Chicken Stock
2-3 Lbs Chicken (1 small chicken or 2 Cornish hens works well)
1 Onion (white or yellow)
1 Carrot, peeled
1 Celery rib
2 Bay leaves
- Chicken Lemon Rice Soup
Chicken meat (from cooked chicken)
Chicken stock
1 Cup Uncooked white rice
1 Celery Rib, chopped
1 Carrot, peeled and chopped
2 Eggs
1 Lemon
1 teaspoon Salt
1/4 teaspoon Black pepper
Paprika (optional)
Directions
- Chicken Stock
- Place whole, thawed chicken into large stock pot. Add the onion, carrot, celery, and bay leaves.
- Pour in just enough water to fully cover the chicken.
- Bring to a boil on high heat, then reduce to a medium simmer. Simmer for 1.5 hours.
- Remove from heat. Carefully remove chicken from pot and set aside. Strain the stock through a colander. Return the liquid stock to the pot, and discard the onion, carrot, celery, and bay leaves.
- Chicken Lemon Rice Soup
- Place rice in a bowl and cover with cold water. Allow to soak for 30 minutes.
- Remove meat from chicken, discarding the skin, bones, etc. Chop meat into small pieces.
- Heat the stock up to a low simmer. If you ended up with less than 2.5 quarts of stock, add some water or chicken broth.
- To the pot, add the white rice, salt, and pepper.
- In a separate bowl, crack both eggs and thoroughly whisk. Then add the juice from 1 lemon and whisk some more.
- To the egg/lemon mixture, add 1 ladle of the hot stock and whisk immediately for 30-60 seconds. Then add 1 more ladle of hot stock and whisk some more.
- Gradually and slowly pour egg/lemon/stock mixture (avgolemono) into the soup pot, stirring constantly.
- Add chicken meat to pot and stir. Simmer everything for 5-10 minutes.
- Serve. Garnish with paprika (optional).
