Avgolemono (Greek Lemon Chicken Soup)

50 mins
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. 2Toss some olive oil, onions, carrots, celery and salt into a big pot and cook on medium heat.
  3. 3Toss some olive oil, onions, carrots, celery and salt into a big pot and cook on medium heat.
  4. 4Put a lid on them and cook for 20-30 minutes, stirring occasionally.
  5. 5Put a lid on them and cook for 20-30 minutes, stirring occasionally.
  6. 6Put a lid on them and cook for 20-30 minutes, stirring occasionally.
  7. 7While the vegetables are cooking, squeeze some fresh lemons.
  8. 8While the vegetables are cooking, squeeze some fresh lemons.
  9. 9While the vegetables are cooking, squeeze some fresh lemons.
  10. 10Chop up some fresh parsley.
  11. 11Chop up some fresh parsley.
  12. 12Chop up some fresh parsley.
  13. 13Once your veggies are almost soft, grate a lot of garlic into them.
  14. 14Once your veggies are almost soft, grate a lot of garlic into them.
  15. 15Once your veggies are almost soft, grate a lot of garlic into them.
  16. 16Crack some eggs into a bowl with a 16oz carton of egg whites.
  17. 17Crack some eggs into a bowl with a 16oz carton of egg whites.
  18. 18Crack some eggs into a bowl with a 16oz carton of egg whites.
  19. 19Whisk the egg and egg white mixture.
  20. 20Whisk the egg and egg white mixture.
  21. 21Whisk the egg and egg white mixture.
  22. 22Add bone broth to your veggie mix.
  23. 23Add bone broth to your veggie mix.
  24. 24Add bone broth to your veggie mix.
  25. 25Season generously with salt and Cavender's Greek seasoning.
  26. 26Season generously with salt and Cavender's Greek seasoning.
  27. 27Season generously with salt and Cavender's Greek seasoning.
  28. 28Add two pouches of instant rice. Don't heat them, as the rice will cook in the soup.
  29. 29Add two pouches of instant rice. Don't heat them, as the rice will cook in the soup.
  30. 30Add two pouches of instant rice. Don't heat them, as the rice will cook in the soup.
  31. 31Add your shredded rotisserie chicken.
  32. 32Add your shredded rotisserie chicken.
  33. 33Add your shredded rotisserie chicken.
  34. 34Add your parsley.
  35. 35Add your parsley.
  36. 36Add your parsley.
  37. 37Add salt to taste.
  38. 38Add salt to taste.
  39. 39Add salt to taste.
  40. 40Add lemon juice to the egg mixture and whisk.
  41. 41Add lemon juice to the egg mixture and whisk.
  42. 42Add lemon juice to the egg mixture and whisk.
  43. 43Turn off the heat for the soup.
  44. 44Turn off the heat for the soup.
  45. 45Turn off the heat for the soup.
  46. 46Temper the egg mixture by slowly drizzling in about 2 cups of hot broth from the pot while continuously whisking.
  47. 47Temper the egg mixture by slowly drizzling in about 2 cups of hot broth from the pot while continuously whisking.
  48. 48Temper the egg mixture by slowly drizzling in about 2 cups of hot broth from the pot while continuously whisking.
  49. 49Once all the broth is whisked in, remove the stockpot from the heat.
  50. 50Once all the broth is whisked in, remove the stockpot from the heat.
  51. 51Once all the broth is whisked in, remove the stockpot from the heat.
  52. 52Slowly stir the tempered egg mixture into the soup until fully combined.
  53. 53Slowly stir the tempered egg mixture into the soup until fully combined.
  54. 54Slowly stir the tempered egg mixture into the soup until fully combined.

Ingredients

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