Avgolemono Soup recipe
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Ingredients
- 1 (3 pound) whole chicken 2 teaspoons salt, or more to taste 1 onion, chopped 2 ribs celery, chopped 1 carrot, chopped 2 bay leaves ¼ teaspoon dried oregano leaves 3 quarts cold water 2 cups finely diced onion 2 tablespoons extra-virgin olive oil ⅔ cup arborio rice, or more to taste 2 large eggs ½ teaspoon ground black pepper 1 pinch cayenne pepper ½ cup fresh lemon juice
Nutrition Info
- 484.6 caloriescarbohydrate: 32.7 gcholesterol: 161.4 mgfat: 22.3 gfiber: 2.6 gprotein: 36.6 gsaturatedFat: 5.7 gservingSize: -sodium: 926.2 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Avgolemono Soup
Directions
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Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top, bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
Stir onion mixture into chicken broth in the pot and set over medium-low heat, add Arborio rice and a pinch of salt. Bring to a simmer, cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
Whisk eggs, cayenne pepper, and black pepper together in a bowl, whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.