Avgolemono: The Chicken Soup for My Soul

If you’re a fan of chicken soups and love lemons, then this Greek inspired soup is right up your coliseum. I’ve ordered Avgolemono at a few places here in the Valley but in my opinion the best place to get it hands down is right from your own kitchen.  My recipe is super easy and although I'm sure Ya Ya's Avgolemono is way better than mine, this hearty soup is ready to eat in less than an hour!

The Soup

1 pre-cooked roasted chicken (pulled and shredded)
5 qts Cambell's chicken stock
1 bay leaf
3 carrots, finely chopped
2/3 cup Aborio Rice (don’t substitute with another type of rice)
3 large eggs
1/2 cup freshly squeezed lemon juice
1 tbs coarse salt
1 tsp pepper

In a large skillet, heat 2 tbs olive oil, add onions and sautee them until clear.

Set aside 2 cups of chicken stock. In a stock pot, add remaining stock along with the onions, bay leaf, and carrots and simmer for about 20 minutes. Add the Aborio rice, bringing it to a boil, and then reduce heat to medium simmering until rice is al dente, about 30 minutes. Add shredded chicken to the stock pot.  

In a small bowl, whisk eggs and lemon juice together. Heat the reserved stock (2 cups), making sure it's hot, and pour slowly into the egg mixture, whisking continuously. This action will temper the eggs and prevent them from curdling.  Once the hot stock is all incorporated, add mixture to stock pot. Season soup with coarse salt and pepper.

Serve with toasted pita bread.