Posted by goodcookbecky on February 3, 2010
Strange name I know, it’s Greek and is a wonderful Lemon Chicken and Rice Soup. I went to a ladies night out and a friend brought this soup to the event. I went back for thirds and then took some home with me to share with my husband. Delicious! My kids all love it too and it is a frequent request now. I make it about every other week now. The recipe is from Cat Cora on the Food Network. I made a few changes to suit my family’s tastes.
Just today my daughter announced that every Restaurant should have this recipe and serve it because she would order it every time! It really is that good. Do try it!
Avgolemono: Chicken Soup with Egg-Lemon Sauce – Cat Cora
- 1 (3 pound) free range chicken
- 2 quarts water
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 bay leaves
- 1 leek, cleaned and quartered
- 1 carrot, peeled and quartered
- 2/3 cup Aborio rice
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon ground pepper
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Prep 10 min
Cook 3 hr 10 min
Total: 3 hr 20 min
After I remove the carrots and leeks I chop the carrots into small pieces (last time I even squeezed them through my potato ricer) I add the carrots back into the soup with the chicken. I do not add onions, my kids don’t care for the texture, but I do let them simmer in the broth with the leeks and carrots, but do not add them to the final product. Very very yummy and fairly easy to make! Do go out and buy some Aborio rice, it is perfect for this soup.