Avgolemono Soup

Serves 1
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Directions

  1. 1Season 1 pound of boneless, skinless chicken thighs with salt.
  2. 2Heat a large pot over medium heat and add oil.
  3. 3Once the oil is hot, add the diced onions, carrots, and celery to the pot.
  4. 4Sauté the vegetables until translucent, seasoning with salt as you go.
  5. 5Once the vegetables are cooked through (about 5-8 minutes), add the garlic and sauté for another 1-2 minutes until fragrant.
  6. 6Pour in the chicken stock, add a bay leaf and thyme, and bring to a simmer.
  7. 7Season with salt and pepper to taste.
  8. 8Add the chicken thighs to the simmering liquid and cover with a lid.
  9. 9Simmer for 15 minutes.
  10. 10After 15 minutes, remove the lid and stir in the rice.
  11. 11Cover and cook for another 15 minutes at a simmer.
  12. 12Once the time is up, remove the chicken from the pot and shred it with two forks.
  13. 13Stir the shredded chicken back into the soup.
  14. 14In a separate bowl, whisk together the eggs and lemon juice until smooth.
  15. 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).
  16. 16Pour the tempered egg mixture back into the pot with the soup and stir until it thickens.
  17. 17Turn off the heat.
  18. 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.