Greek Lemon Soup (Avgolemeno)
This velvety, comforting concoction is sometimes referred to as Greek penicillin, because of its supposed healing qualities. A marvelously flavored soup for any occasion!
- One 3-pound free-range chicken
- 2 Tbs. olive oil
- 1 onion finely diced
- 2 bay leaves
- 1 carrot peeled and quartered
- 1 leek cleaned and quartered
- 2/3 cup arborio rice
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 Tbs. salt or to taste
- 1 tsp. ground pepper
- Place chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
- Heat oil in a separate pan over medium heat and add onions. Cook onions until clear, about 5 minutes. Set aside.
- When chicken is cooked through, 45 minutes to 1 hour, remove from broth. Let chicken cool and pull meat from bones. Dice into large cubes and set aside.
- Add bay leaves, carrot, leek and reserved onions to broth and simmer, about 1 hour.
- Remove carrot and leek from broth and add rice. Bring to a boil, and reduce heat to medium-high and simmer until rice is cooked to al dente, about 30 minutes. Add chicken back into broth. Add more water, if needed.
- In a small bowl, whisk lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Start with just a few teaspoons at a time until broth is incorporated. Add mixture to pot of chicken soup and stir to blend. Do not let soup boil. Add salt and pepper. Serve hot.