Avgolemono Soup
Serves 1
Directions
- 1Season 1 pound of boneless, skinless chicken thighs with salt.
- 2Heat a large pot over medium heat and add oil.
- 3Once the oil is hot, add the diced onions, carrots, and celery to the pot.
- 4Sauté the vegetables until translucent, seasoning with salt as you go.
- 5Once the vegetables are cooked through (about 5-8 minutes), add the garlic and sauté for another 1-2 minutes until fragrant.
- 6Pour in the chicken stock, add a bay leaf and thyme, and bring to a simmer.
- 7Season with salt and pepper to taste.
- 8Add the chicken thighs to the simmering liquid and cover with a lid.
- 9Simmer for 15 minutes.
- 10After 15 minutes, remove the lid and stir in the rice.
- 11Cover and cook for another 15 minutes at a simmer.
- 12Once the time is up, remove the chicken from the pot and shred it with two forks.
- 13Stir the shredded chicken back into the soup.
- 14In a separate bowl, whisk together the eggs and lemon juice until smooth.
- 15With a ladle, slowly add the simmering soup liquid, ladle by ladle, into the egg mixture while continuously whisking, until the internal temperature of the egg mixture reaches 160°F (71°C).
- 16Pour the tempered egg mixture back into the pot with the soup and stir until it thickens.
- 17Turn off the heat.
- 18Taste and adjust the seasoning as needed.
Ingredients
- 1 pound boneless, skinless chicken thighs
- salt
- olive oil
- onions
- carrots
- celery
- garlic
- chicken stock
- bay leaf
- thyme
- pepper
- rice
- eggs
- lemon juice
Equipment
potwooden spoonlidtwo forkswhiskladlethermometerlemon squeezerbowl
Tips
- Season with salt as you go, adjusting to your taste and the saltiness of the stock.
- Cook chicken thighs until super shredded for a melt-in-your-mouth texture.
- Temper the eggs slowly and carefully by adding hot liquid ladle by ladle while whisking to prevent scrambling.
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