Avgolemono (Greek Lemon Chicken Soup)

50m
Serves 13
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Directions

  1. 1Toss some olive oil, onions, carrots, celery and salt into a big pot and cook on medium heat.
  2. 2Put a lid on them and cook for 20-30 minutes, stirring occasionally.
  3. 3While the vegetables are cooking, squeeze some fresh lemons.
  4. 4Chop up some fresh parsley.
  5. 5Once your veggies are almost soft, grate a lot of garlic into them.
  6. 6Crack some eggs into a bowl with a 16oz carton of egg whites.
  7. 7Whisk the egg and egg white mixture.
  8. 8Add bone broth to your veggie mix.
  9. 9Season generously with salt and Cavender's Greek seasoning.
  10. 10Add two pouches of instant rice. Don't heat them, as the rice will cook in the soup.
  11. 11Add your shredded rotisserie chicken.
  12. 12Add your parsley.
  13. 13Add salt to taste.
  14. 14Add lemon juice to the egg mixture and whisk.
  15. 15Turn off the heat for the soup.
  16. 16Temper the egg mixture by slowly drizzling in about 2 cups of hot broth from the pot while continuously whisking.
  17. 17Once all the broth is whisked in, remove the stockpot from the heat.
  18. 18Slowly stir the tempered egg mixture into the soup until fully combined.

Ingredients

  • 1 whole rotisserie chicken, shredded
  • 64 oz chicken bone broth
  • 3 large onions, diced
  • 1 lb carrots, grated
  • 1 lb celery, diced
  • 9 cloves garlic, grated or minced
  • 4 eggs
  • 2 cups egg whites
  • 2 pouches instant rice
  • 3 lbs lemons (about 1.5 cups juice)
  • 1 bunch curly parsley, finely chopped
  • 2 bay leaves
  • to taste Cavender’s Greek Seasoning
  • to taste Salt
  • to taste pepper
  • olive oil

Equipment

big potlidlemon squeezerknifechopping boardgratermixing bowlwhiskladlespoon

Tips

  • The recipe in the caption is for a triple batch, but you can cut your ingredients down if you don't want to make a triple batch.
  • Reheating tip: Do not bring to a boil. Slowly reheat over a low simmer to avoid an egg drop texture. Low increments of heat are essential for reheating.
  • Save chicken bones and veggie scraps to make homemade bone broth for later.

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