Avgolemono Soup
The ultimate comfort food, Avgolemono Soup combines creamy, tangy flavors with tender chicken and rice. Perfect for chilly evenings, this easy weeknight dinner is packed with warmth and love. Try making it tonight for a taste of tradition!
Equipment
- Skillet
- Whisk
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup uncooked white or jasmine rice
- Salt and pepper to taste
- 8 ounces shredded chicken breast meat
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- Fresh parsley, chopped, optional, for garnish
Instructions
- Start by heating 1 tablespoon of extra-virgin olive oil in a large pot over medium heat. The oil should shimmer slightly, indicating it’s ready for the vegetables. This initial step sets the stage for building flavors.
- Add 1 cup of chopped carrots, 1 cup of chopped celery, and 1/2 cup of chopped green onions to the pot. Sauté these vegetables for about 5 minutes, stirring occasionally. You want them to soften and become fragrant without browning.
- Next, stir in 3 garlic cloves, minced, and cook for another minute. The garlic will release its aroma, contributing to the soup’s savory base.
- Pour in 8 cups of low-sodium chicken broth, and then add 2 bay leaves. Increase the heat and bring this mixture to a boil. This is where the magic begins!
- Once boiling, stir in 1 cup of uncooked white or jasmine rice, along with salt and pepper to taste. Reduce the heat to a simmer, and let it cook for about 20 minutes, or until the rice is tender. You’ll notice the broth becoming heartier as the rice absorbs the flavors.
- After the rice is cooked, add 8 ounces of shredded chicken breast meat into the pot. Stir to combine, ensuring the chicken is heated through.
- In a separate bowl, whisk 2 large eggs with 1/3 cup of freshly squeezed lemon juice until smooth. This mixture will bring creaminess to your soup.
- To temper the eggs, slowly ladle a small amount of hot broth into the egg mixture while stirring constantly. This step is crucial to prevent the eggs from scrambling when added to the soup.
- Gradually stir the tempered egg mixture back into the soup while it’s off the heat. This will create that signature creamy texture without cooking the eggs too fast.
- Finally, garnish with fresh parsley if desired, and serve immediately. Enjoy the warm embrace of flavors as you dig into this bowl of Avgolemono Soup.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld beautifully over time.
- Freezing: Can you freeze this? Yes, you can freeze it for up to a month. Just be aware that the texture of the rice may change slightly upon reheating.
- Pairing: Serve with warm, crusty bread or a side salad for a complete meal.
- Add-Ins: Feel free to add in other proteins like shrimp or tofu for a different twist.
- Seasonal Variations: In the summer, consider adding fresh herbs like dill or mint for a refreshing touch.