avgolemono soup

Ingredients

• Servings: 6
• 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
• 1/4 teaspoon dried oregano leaves
• 3 quarts cold water
• 2 cups finely diced onion
• 2 tablespoons extra-virgin olive oil
• 2/3 cup arborio rice, or more to taste
• 2 large eggs
• 1/2 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup fresh lemon juice

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 2 hrs 25 mins


• 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.