Avgolemono Soup Recipe - Allrecipes.com
Avgolemono Soup Recipe
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Chef John's Avgolemono Soup
Mediterranean chicken soup with rice and lemon juice. See more
  • READY IN ABOUT hrs

Avgolemono Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 25 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.
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Reviews More Reviews

Apr 06, 2015

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!

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 926 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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