This Chicken Avgolemono soup is pure comfort in a bowl! Avgolemono (meaning "egg-lemon" in Greek) combines eggs and fresh lemon juice to create a silky, creamy texture without the use of cream. The rich broth is so nourishing and packed with flavour, while the fresh herbs give it a vibrant, aromatic finish.
It's a warming dish that strikes the perfect balance between savoury and tangy flavours. Whether you’re making it for a cozy dinner or need something soothing when you're feeling under the weather, this soup is sure to become a new favourite. And the best part? It's a hit with the kids too!
Ingredients
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1 whole medium chicken (approx. 1.5kg)
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2 brown onions, halved
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4 garlic cloves, peeled and left whole
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2 carrots, peeled and halved for the broth
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plus 2 carrots, peeled and finely chopped for sautéing
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2 celery sticks, halved for the broth
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plus 2 celery sticks, finely chopped for sautéing
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2 bay leaves
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3 litres cold water (from the tap, not lukewarm)
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3 tablespoons extra virgin olive oil
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70g arborio risotto rice
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1 heaped teaspoon salted butter (optional, for added richness)
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3 large eggs (2 whole and 1 egg yolk)
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2 large lemons, juiced (approx. 100ml)
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20g fresh dill, finely chopped
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20g fresh parsley, finely chopped
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freshly ground black pepper and sea salt, to taste
Instructions
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Prepare the broth:
Start by rinsing your whole chicken under cold water. Transfer it to a large saucepan and add the garlic cloves, halved onions, carrots, celery sticks, and bay leaves. Pour in 3 litres of cold water, just enough to cover the chicken. Bring to a boil over medium-high heat. Once it begins to boil, you’ll notice some impurities rising to the surface. Skim them off using a spoon of ladle to ensure a clearer broth, this step takes just a few minutes.
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Simmer the chicken:
Reduce the heat to medium-low, add a generous amount of sea salt and 2 tablespoons of extra virgin olive oil. Cover the saucepan and let it simmer for 1 hour.
Optional: you can flip the chicken halfway through to ensure it cooks evenly on both sides.
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Strain the Broth:
Once the chicken is fully cooked, remove from heat. Carefully lift the chicken out of the broth and set it on a tray to cool down. Using a slotted ladle, remove the vegetables from the broth and set them aside. Discard the bay leaves.
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Prepare the Vegetables:
While the chicken is cooling down, heat 1 tablespoon of extra virgin olive oil in another large saucepan over medium heat. Add the chopped carrots and celery and sauté them for about 5 minutes.
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Transfer the Broth:
Place a sieve over the saucepan with the sautéed vegetables. Pour the chicken broth through the sieve into the pan, straining out any impurities. Season with freshly ground black pepper and sea salt. Stir in the arborio rice and let it simmer over medium heat for 10 minutes.
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Shred the Chicken:
Once the chicken is cool enough to handle, remove the skin and bones. Be sure to remove all bones, including smaller ones. You can use gloves if you prefer not to handle the chicken directly.
Shred the chicken into bite-sized pieces. Using a fork, mash the vegetables from the broth (onions, celery, carrots, and garlic) this helps thicken the broth. If the celery fibres are too stringy, feel free to discard them after mashing.
Add the mashed vegetables and shredded chicken back into the broth, and stir in one teaspoon of salted butter. Let it simmer for an additional 7 minutes.
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Prepare the Egg-Lemon Mixture:
Meanwhile, in a bowl, whisk together the 2 whole eggs and the egg yolk for 2 minutes. Slowly add the lemon juice to the egg mixture while whisking continuously.
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Temper the Eggs:
Remove about 1/4 litre of the hot broth from the soup. Slowly add this to the egg-lemon mixture, a little at a time, while whisking to avoid curdling the eggs. Then, slowly pour the egg mixture back into the soup, stirring gently. Turn the heat to low and continue stirring until the broth becomes silky and smooth for 4-5 minutes.
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Final Touches:
Stir in the freshly chopped dill and parsley, and taste for seasoning. Adjust with extra salt or black pepper if needed. Turn off the heat and serve!
Tips & Twists
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Don’t skimp on salt - this soup needs a generous amount to bring out its flavours. With no pre-seasoned stock and a large amount of water in the soup, the extra seasoning is key to making it truly flavourful. Taste and adjust as needed.
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Always start with cold water when making the broth, as hot water can toughen the chicken and result in a less tender texture. Cold water also helps to extract more flavour from the ingredients, giving you a richer broth.
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Save the egg white in a container and use them for an omelette later.
- Optional: If you prefer a slightly thicker consistency, just before adding the fresh herbs towards the end, remove some broth and mix in a teaspoon of cornflour, whisk until combined and pour back into the soup.
To watch the recipe reel click here.
Enjoy!
