Ingredients
Scale
For the Broth and Chicken
- 1 whole chicken (around 3–4 pounds) or 2 ½ lbs of bone-in, skin-on chicken pieces (breasts, thighs, or drumsticks)
- 10–12 cups water (enough to cover the chicken in the pot)
- 1 large onion, peeled and quartered
- 2 carrots, chopped into chunks
- 2 celery stalks, roughly chopped
- 2 cloves garlic, smashed
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- Salt, to taste
For the Soup Base
- ¾ cup uncooked white rice (short or medium-grain is best)
- 3 large eggs
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- Freshly ground black pepper, to taste
Optional Garnish
- Fresh chopped parsley or dill
- Extra lemon wedges for serving
Preparation Tips
- If you’re using chicken pieces instead of a whole chicken, ensure they are bone-in for a richer broth.
- Wash your rice thoroughly before cooking to remove excess starch.
- Use fresh lemon juice, not bottled, for the brightest flavor.
Instructions
Step 1: Make the Chicken Broth
- In a large stockpot or Dutch oven, place the whole chicken or chicken pieces.
- Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and a generous pinch of salt.
- Cover with water (around 10–12 cups), making sure the chicken is fully submerged.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 45–60 minutes, or until the chicken is fully cooked and tender.
- Skim off any foam or impurities that rise to the top during simmering.
Step 2: Remove the Chicken and Strain the Broth
- Once the chicken is cooked, carefully remove it from the pot and set it aside to cool.
- Strain the broth into a large bowl through a fine-mesh sieve or cheesecloth to remove the vegetables and peppercorns.
- Return the strained broth to the pot.
Step 3: Cook the Rice
- Add the rinsed rice directly into the pot of strained broth.
- Simmer over medium heat for 15–20 minutes, or until the rice is tender but not mushy.
- While the rice is cooking, shred the chicken into bite-sized pieces, discarding the skin and bones.
Step 4: Prepare the Avgolemono (Egg-Lemon Mixture)
- In a medium mixing bowl, whisk the eggs until frothy.
- Gradually add the lemon juice while whisking to combine.
Step 5: Temper the Egg-Lemon Mixture
- This step is critical for achieving a creamy, smooth soup without scrambling the eggs:
- Ladle about 1 cup of hot broth from the pot into the egg-lemon mixture slowly while whisking constantly.
- Add another ladle of broth (about ½ cup more), continuing to whisk.
- Once the egg-lemon mixture is tempered, slowly pour it into the soup pot while stirring gently.
- Keep the heat on low—do not let the soup boil at this stage.
Step 6: Add Chicken and Finish the Soup
- Stir in the shredded chicken and heat through gently.
- Season with additional salt and freshly ground black pepper to taste.
- The soup should be thickened slightly from the eggs, with a rich but bright finish.
Optional Final Touches
- Garnish each bowl with freshly chopped parsley or dill.
- Serve with extra lemon wedges on the side for an added zing.
Notes
- Do not boil the soup after adding the egg-lemon mixture. High heat will curdle the eggs and ruin the creamy texture. Keep the heat low or off while incorporating it.
- Tempering is crucial. Always whisk in hot broth slowly into the eggs before adding them to the main pot. This helps avoid any scrambled bits.
- Chicken substitutions: If you’re short on time, a high-quality rotisserie chicken can be used. Simply make a quick broth with store-bought chicken stock and skip to rice cooking.
- Make ahead: The soup can be made ahead and refrigerated, but note that the texture may thicken after cooling. Simply reheat gently and add a splash of broth or water to loosen if needed.
- Stir regularly after adding the egg mixture. This helps distribute the richness evenly and prevents sticking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes