Recipe by Chef John
"Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest."
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1 (3 pound)
salt, or more to taste
dried oregano leaves
finely diced onion
extra-virgin olive oil
arborio rice, or more to taste
ground black pepper
fresh lemon juice
Delicious! I have been looking for a recipe like this since I had it at a Greek restaurant years ago. The only changes I made due to time restrictions were to use a whole rotisserie chicken from the deli (great flavor and it is pre-cooked) and I used pre-made chicken stock. I also recommend wrapping the chicken and herbs etc in cheesecloth before putting in the liquid. It just makes it easier to remove it all from the pot.
As good as the little Greek restaurant we frequent. The sautéed onions make the difference and balance the lemon very nicely. I added fresh oregano and parsley from my garden but substituting fresh herbs was the only change I made. Thanks again Chef John
Yummy! Very hearty and lemony. The only change I made was to coarsely shred the meat instead of chopping it. I think if you intend this for 6 servings, the soup is a complete meal. I served mine as smaller portions with dill bread so it came out to about 8 servings. Epic is right!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 201
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