This soup was a STAPLE in my house growing up. My Greek grandparents were very involved in my childhood. Yia Yia and Papou lived across the street from us until I was 13 and then we all moved into a new house together. My Papou would beat the egg whites and yolks by hand (seriously) while my mother would help temper the soup so it wouldn’t curdle. There was always some kind of chaos because everyone wanted to make sure the soup was perfect. Even when it wasn’t, it was still perfect because avgolemono tasted like childhood and it was home.
This recipe is definitely a twist on my family’s … But I’ve tested it with them and they approve!! This recipe takes from here but I add other flavors! This soup is NOT easy and A LOT of work…lots of dirty pots & pans but so worth it!
- 12 c. water
- 1 whole chicken, around 5lb.
- 2 onions, quartered
- 5 celery stalks, halved
- 1/2 lb. baby carrots
- 6 cloves of garlic, peeled & smashed
- 2 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 tsp. salt
- 1 tsp. pepper
- 6 lemons, juiced
- 10 egg whites
- 2 egg yolks
- 2 tsp. corn starch
- 1.5c. long grain white rice
- 3 butter yellow potatoes, cut into 1″ cubes
~ In a large stockpot, combine the water, onions, celery, carrots, garlic, rosemary, thyme, salt, and pepper. Bring to a boil and then gently place the chicken inside the pot. Bring to a boil again, lower heat to medium, and cover the pot. Allow this to simmer for 45ish minutes or until the chicken is cooked and the veggies are softened.
~ While the chicken stock cooks, prepare your eggs and lemons. Juice the lemons and keep the juice in its own bowl. Separate the eggs — you’ll need 10 whites and 2 yolks. I throw the rest of the yolks away, but I’m sure folks can find something to do with those!
~ You should also have enough time to chop up your potatoes and measure out your rice. The potatoes are more optional than the rice — I just wanted them both.
~ After approximately 45 minutes, remove the chicken from the pot and place it in a bowl to cool. Strain the broth, making sure to catch everything chunky in a strainer. Do your very best to catch all of the liquid!! I usually use a large glass bowl with a strainer placed inside. Pour the liquid back into the stockpot.
~ Bring the liquid back to a boil and add the rice & potatoes. Allow this to simmer for approximately 20 minutes.
~ Take your strainer full of goodness. Remove the stems from the fresh herbs and discard them. Put the softened veggies, garlic, etc. in a large blender and pulse until everything turns into a gorgeously flecked orange puree. Add this puree to the broth containing the rice & potatoes. Stir and smile. <3
~ Shred the chicken and set aside. I typically only use the white meat because I’m boring. I use the dark meat for my doggies to snack on throughout the rest of the week. Set the shredded chicken aside.
~ Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat on high for two minutes, making sure to get the whites light & fluffy. Add the yolks, lemon juice, and cornstarch and beat for another minute.
~ Add a few ladlefuls of the broth into the mixing bowl, slowly doing so. This will help the egg mixture to temper and to ensure that the eggs don’t curdle. THIS STEP IS VERY IMPORTANT — don’t skip it 🙂 Turn the mixer back on and allow this glorious mixture to marry for a few minutes.
~ Gently place the shredded chicken into the broth. Take the bowl of egg mixture and pour it into the broth. Using a ladle, fold the fluffy eggs into the soup.
~ Ladle this gorgeous, creamy soup into bowls. Garnish with some freshly cracked black pepper and serve with some crusty bread. Your family will be super impressed….trust me.
~ This soup will transport you right to Greece. Right over there. 🙂 <3 Enjoy!!!!