Avgolemono Soup
This soup is a favourite at our restaurant. We have a few customers who order it in pails! Well now, they can make it right at home, and so can you! This is very quick and easy to make and it’s sure to be a hit around the dinner table. It also tastes amazing the next day.
Ingredients
- 1 full chicken
- 12 cups chicken stock
- 1 tbsp salt
- 2½ cups arborio (short grain) rice
- 3 large eggs at room temperature
- 1 tbsp water
- 2½ lemons, juiced
Instructions
- Boil the full chicken until it's cooked through.
- Take 12 cups of the stock and place it in a large pot and bring to a boil.
- Add the salt and rice and cook on medium heat.
- While the rice is cooking in the chicken stock, prepare the avgolemono (egg lemon) mixture. Separate the eggs into two medium bowls.
- Add the tbsp of water to the egg whites and beat just before stiff peaks begin to form (about 2 minutes). They should have a thick foam-like consistency.
- Add the egg yokes into the whites and beat for another 30-45 seconds.
- Add the lemon to the egg mixture and beat for an additional 15-20 seconds (or until fully incorporated).
- Once the rice is fully cooked, remove the pot from the heat and begin to slowly ladle some of the hot chicken stock into the avgolemono mixture while beating on low.
- Do this with approximately ¼ to 1/3 of the stock. This will ensure the eggs don’t cook in the stock or separate from the stock.
- You can add the chicken back into the soup or you can eat the chicken on the side. Season with pepper and enjoy!