Greek Chicken Soup (Avgolemono) Recipe

Hey, we're making my favorite Greek chicken soup, Avgolemono. This is a very special soup made the right way from scratch, so let’s get started.

Ingredients:
For the Chicken Stock:
1 onion, peeled and quartered
3 carrots, peeled and chopped
2 stalks of celery, chopped
8 cloves of garlic, peeled and smashed
1 large whole chicken
1-2 bay leaves (depending on size and fragrance)
10 peppercorns
2 teaspoons salt
1 teaspoon dried oregano
4 quarts (16 cups) water
For the Soup:
Reserved chicken meat from stock, chopped
1 cup white long-grain rice
4 large eggs, separated
2/3 cup fresh lemon juice
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper

Instructions:
Make the Chicken Stock:
In a large pot or Dutch oven, combine the onion, carrots, celery, garlic, whole chicken, bay leaves, peppercorns, salt, oregano, and water.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 45 minutes or until the chicken is cooked through.
Skim off any foam that forms on the surface as it cooks.

Prepare the Chicken:
Once cooked, remove the chicken from the pot and let it cool.
Strain the stock into a large bowl through a sieve to remove the vegetables and spices. Return the stock to the pot.
Remove the meat from the chicken, discarding the skin and bones. Chop the meat into small, bite-sized pieces.

Cook the Rice:
Return the strained stock to medium heat and stir in 1 cup of white long-grain rice.
Cook for about 20 minutes, stirring occasionally, until the rice is tender.

Prepare the Eggs:
Separate the eggs, placing the whites in a large bowl and the yolks in a smaller bowl.
Whisk the egg whites until they form soft peaks, about 4 minutes.
Add the egg yolks to the whites and mix until just combined.

Incorporate the Eggs and Lemon:
Reduce the heat on the soup to low.
Slowly stir the egg mixture into the soup while stirring constantly to prevent the eggs from curdling.
Once the eggs are incorporated, stir in 2/3 cup of fresh lemon juice.
Add 3/4 teaspoon salt and 3/4 teaspoon freshly cracked black pepper. Stir well.

Combine and Serve:
Add the chopped chicken meat back into the pot and stir to combine.
Taste the soup and adjust seasoning if necessary.
Serve hot with an optional final squeeze of lemon juice on top.

Enjoy the Avgolemono:
This soup is creamy, lemony, and full of rich flavors from the homemade chicken stock. The egg-lemon mixture gives it a unique, creamy texture without any cream. It's the perfect comfort food, and it's sure to become a favorite in your household.
If you enjoyed this recipe, don't forget to like and comment .

Created by : Preppy Kitchen