Ingredients
Soup
- 1 tbsp olive oil
- 2 banana shallots (or one small onion, finely chopped)
- 1 large leek (white parts only, finely chopped)
- 3 carrots (diced)
- 4 cups (1 lt) homemade chicken broth (or store-bought broth/stock)
- 1 tsp salt
- 1 bay leaf
- 8 chicken thighs (skinless and boneless) or 3 large chicken breasts
- ½ cup (100g) Arborio rice (short-grain rice)
Avgolemono Sauce
- 3 eggs
- 3 tbsp lemon juice (freshly squeezed)
- salt and freshly ground pepper (to taste)
To Serve
- fresh dill or flat leaf parsley (chopped)
- extra lemon juice (optional)
Instructions
- Prepare the Soup: Heat the olive oil in a large pot over medium-low heat. Add the finely chopped shallots, leek, and diced carrots. Cook gently until the vegetables soften, about 5-7 minutes.
- Add Broth and Chicken: Stir in the salt, bay leaf, and chicken broth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Add the skinless, boneless chicken thighs or breasts and cook for about 15 minutes until cooked through. Remove the chicken with a slotted spoon and shred it with two forks.
- Cook the Rice: Stir the Arborio rice into the simmering soup. Continue to simmer for 15-20 minutes until the rice is tender and fully cooked. Remove and discard the bay leaf.
- Make the Avgolemono Sauce: While the soup simmers, whisk together the eggs and freshly squeezed lemon juice in a bowl until well combined.
- Temper the Egg Mixture: Remove the soup from heat. Slowly ladle hot soup broth into the egg-lemon mixture while whisking continuously to gently warm and temper the eggs, preventing curdling. Gradually add more broth until the egg mixture is heated throughout.
- Combine Soup and Sauce: Stir the shredded chicken back into the soup pot. Gradually mix the tempered egg-lemon sauce into the soup, ensuring it is fully incorporated.
- Season and Serve: Taste the soup and season with additional salt, freshly ground pepper, and extra lemon juice if desired. Stir in freshly chopped dill or parsley just before serving. Serve alongside Greek Horiatiko bread for an authentic touch.
Notes
- To prevent the eggs from curdling, make sure to slowly temper the egg-lemon mixture with hot broth before combining it fully into the soup.
- You can substitute banana shallots with a small onion if necessary.
- Arborio rice is preferred for its creamy texture but you may use other short-grain rice varieties.
- For a richer flavor, homemade chicken broth is recommended but quality store-bought broth works well.
- This soup is delicious eaten fresh but also reheats well, though add fresh lemon juice before serving to brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
