Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
- 3 large chicken thighs
- 3 Tablespoons olive oil (plus more for garnish)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 64 oz chicken broth
- 2 bay leaves, dried
- 3/4 cup jasmine rice (raw)
- 3 eggs separated
- 1/2 cup fresh lemon juice
- fresh parsley or dill for garnish
- salt and pepper to taste
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Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top.
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