The Avgolemono (egg-lemon) mixture turns basic chicken and rice soup into something really awesome. Advance prep recommended: make stock, cook and shred chicken, bake rice, and chop vegetables. Amounts are approximate and to taste.
- 1 large onion, chopped
- 2-3 large carrots, chopped
- 3 stalks celery, chopped
- 2 Tbs. olve oil
- Chicken stock, about 8-10 cups (make your own, use pre-made stock, or use bouillon cubes and water)
- 1 bay leaf
- Cooked chicken, about 1 1/2 lbs, shredded or diced (I cook boneless, skinless chicken thighs in the stock – if using pressure cooker, bring stock and thighs to full pressure, lower heat until weight is gently rocking, cook for six minutes, and release pressure quickly; remove from pot, cool, and shred)
- Cooked rice, 3-4 cups (I use 1 recipe of Alton Brown’s Baked Brown Rice)
- Salt and pepper to taste
- Fresh dill or parsley, chopped – for garnish
Egg-lemon sauce
- 3-4 eggs, at room temperature
- Juice of 2-3 lemons, about 1/3 cup (zest the lemons for garnish, optional)
- 2 Tbs. cold water
In large stock pot, saute chopped onion, carrots, and celery in olive oil. Add chicken stock and bring to boil; reduce heat and simmer 30 minutes. Add cooked rice and shredded chicken. Heat through.
For egg-lemon mixture: In 2-cup measuring cup, beat eggs with a fork. Add juice of 2 lemons and 2 Tbs water. Mix well. To the egg-lemon mixture, add 1 ladle of soup stock and mix well. Repeat with another ladle of stock. Stir mixture into soup. Soup will be slightly thickened and creamy looking. Taste for seasoning and add salt, pepper, and perhaps more lemon juice as needed. Serve immediately. If you want, garnish with finely grated lemon zest and chopped fresh dill or parsley.