Silky smooth, delicately flavored and full of lemony goodness, this soup will become a family favorite in no time. And it comes together in under an hour! I love Avgolemono Soup and it is a consistent restaurant order for me whenever it is on the menu. It is so simple in it’s delivery but so secretly packed with flavor. Avgolemono, avgolémono (Greek: αυγολέμονο or αβγολέμονο) or egg–lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken (per Wikipedia).

Recipe by: The Culinary Nest

MAKES

6-8 servings

Prep Time: 30 minutes

Total Time: 50 minutes

INGREDIENTS

1 lemon zested into peels (using a vegetable peeler or paring knife)

5-6 sprigs of thyme

2 bay leaves

1 teaspoon whole peppercorns

1-2 tablespoons olive oil

1/2 large sweet onion, diced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

3-4 garlic cloves, minced

1.5 cups uncooked long-grain rice

10 cups chicken broth

3 whole eggs

3 egg yolks

1/2 cup fresh lemon juice, plus more if desired

3 cups cooked & shredded chicken breast (poach the chicken in simmering water or chicken broth for more flavor until internal temp is 165˚F)

Optional: lemon slices & fresh parsley for topping

METHOD

1. Take a square of cheesecloth and add the lemon peels, thyme, bay leaves and peppercorn. Secure the cheesecloth around the ingredients using kitchen string or twine. Set aside. (If you do not have cheesecloth, skip adding the peppercorns as they will be hard to remove later.)

2. In a dutch oven or large soup pot add the olive oil over medium heat until the oil is shimmering. Add the diced onion, salt and pepper and sauté until the onion is translucent, about 5 minutes. Add the minced garlic and stir until fragrant, about one minute.

3. Add the chicken broth and increase heat to medium-high to bring to a boil. Now add the uncooked rice, the bundle with the lemon peels (or the lemon peels, bay leaves and thyme if not using the bundle). Reduce heat to a simmer and allow rice to cook until tender, about 15-20 minutes, stirring occasionally.

4. Remove the spice bundle (or individual lemon peels, bay leaves and thyme sprigs).

5. In a medium mixing bowl, whisk together the lemon juice, whole eggs and egg yolks until fully combined. Using a ladle, slowly drizzle some of the hot chicken broth into the egg and lemon mixture whisking constantly. Repeat with 4-5 more ladles into the mixture while continually to whisk consistently. (This technique is called “tempering” the eggs which creates the silky texture rather than having the eggs cook in the hot mixture.)

6. Remove the dutch oven or pot from the heat. Whisk in the tempered egg mixture into the pot. Once combined, add the shredded cooked chicken and stir to combine.

7. Check for seasoning and add more salt, pepper or lemon juice if needed.

8. Enjoy garnished with fresh lemon zest, parsley and fresh ground black pepper if desired!