Lemon Chicken and Rice Soup
Greek-style avgolemono. Chicken thighs poached with carrots and celery, then finished with rice and a silky egg and lemon liquid. Bright, comforting and cozy.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 6
Tempering the eggs with hot soup, a little at a time, keeps them from scrambling. Once the eggs are in, never let the soup boil. It thickens as it sits, so thin leftovers with a splash of water when reheating gently.
Method
-
Add the chicken, water, carrots, celery, bay leaves, peppercorns and salt to a large pot and bring to a boil. Skim off any foam, then reduce the heat to low and simmer, partly covered, for .
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Lift out the chicken and set it aside to cool. Remove the bay leaves.
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Add the rice to the pot, return to a simmer and cook for , until the rice is tender.
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Meanwhile, pull the chicken from the bones, discard the skin and bones, and shred the meat.
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Whisk the eggs in a bowl until frothy, then whisk in the lemon juice.
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Ladle about 1 cup of the hot soup slowly into the egg mixture, whisking constantly, then repeat with a second cup.
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Turn the heat to the lowest setting and stir the egg mixture back into the pot with the chicken. Warm gently for without boiling.
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Stir in the dill and black pepper, then taste and add more salt or lemon juice as needed. Serve right away.
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