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- 1
Warm the stock
In a large pot with a lid (a 5-quart Dutch oven works well), heat the chicken stock over medium-high heat until it reaches a gentle boil, about 12 to 15 minutes. Keep the lid on so it gets there faster.
- 2
Add the chicken and rice
Turn the heat down to medium and add the chicken thighs (whole) and the rinsed, drained rice. Stir well to combine so nothing sticks to the bottom.
- 3
Simmer gently
Cook at a gentle simmer, stirring occasionally, for about 15 minutes or until the rice is fully cooked and tender. Keep the lid slightly ajar so the liquid doesn't evaporate too quickly. Don't let it boil hard — that's how you end up with mushy rice and tough chicken.
- 4
Shred the chicken
Carefully transfer the chicken from the pot to a platter. Shred it with two forks (or cut into 1-inch cubes), then return it to the soup.
- 5
Make the avgolemono sauce
In a medium bowl, whisk the eggs and lemon juice together until completely smooth. Make sure the eggs are fully broken up so they blend cleanly into the soup.
- 6
Temper the eggs
Ladle 1 to 2 ladlefuls of the hot broth into the egg-lemon mixture in a slow, steady stream — about half a ladle at a time — whisking constantly. This raises the egg temperature gradually so they don't scramble. The mixture should turn frothy and pale yellow.
- 7
Combine off the heat
Turn the heat off. Pour the tempered egg mixture into the pot and stir well to combine. The soup will thicken into a creamy, silky texture from the residual heat. Don't bring it back to a boil — that's how it curdles.
- 8
Season and serve
Stir in the kosher salt and black pepper. Ladle into bowls, garnish with chopped fresh dill (or parsley) and a light drizzle of olive oil if you like. Serve with lemon wedges on the side.
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Greek Avgolemono Soup
Created by: CleanPlateClub
Ingredients
- 8 cup chicken stock
- 1 lb boneless skinless chicken thighs
- 3/4 cup short grain white rice
- 2 large eggs
- 1/2 cup lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill
- olive oil, for drizzling
Instructions
- Warm the stockIn a large pot with a lid (a 5-quart Dutch oven works well), heat the chicken stock over medium-high heat until it reaches a gentle boil, about 12 to 15 minutes. Keep the lid on so it gets there faster.
- Add the chicken and riceTurn the heat down to medium and add the chicken thighs (whole) and the rinsed, drained rice. Stir well to combine so nothing sticks to the bottom.
- Simmer gentlyCook at a gentle simmer, stirring occasionally, for about 15 minutes or until the rice is fully cooked and tender. Keep the lid slightly ajar so the liquid doesn't evaporate too quickly. Don't let it boil hard — that's how you end up with mushy rice and tough chicken.
- Shred the chickenCarefully transfer the chicken from the pot to a platter. Shred it with two forks (or cut into 1-inch cubes), then return it to the soup.
- Make the avgolemono sauceIn a medium bowl, whisk the eggs and lemon juice together until completely smooth. Make sure the eggs are fully broken up so they blend cleanly into the soup.
- Temper the eggsLadle 1 to 2 ladlefuls of the hot broth into the egg-lemon mixture in a slow, steady stream — about half a ladle at a time — whisking constantly. This raises the egg temperature gradually so they don't scramble. The mixture should turn frothy and pale yellow.
- Combine off the heatTurn the heat off. Pour the tempered egg mixture into the pot and stir well to combine. The soup will thicken into a creamy, silky texture from the residual heat. Don't bring it back to a boil — that's how it curdles.
- Season and serveStir in the kosher salt and black pepper. Ladle into bowls, garnish with chopped fresh dill (or parsley) and a light drizzle of olive oil if you like. Serve with lemon wedges on the side.