Avgolemono Soup (Greek Lemon-Chicken)

Avgolemono Soup (Greek Lemon-Chicken)
  • 3 chicken breast halves, with bone and skin
  • 96 oz chicken broth
  • 1 white onion, ½ minced, ½ rings
  • 1 tsp dried oregano
  • 7 lemons
  • 2 bay leaves
  • 1 tbsp olive oil
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp lemon zest (from about 4 lemons)
  • 2 small cans chicken soup, cream of
  • 2 eggs
  • 3 cups basmati, or long grain rice (measured before cooking)
  • ½ cup dill, minced
  • 3 tbsp arrowroot starch
  • kosher salt and black pepper
  1. Rinse the rice thoroughly and cook in a rice cooker with about ⅔ the recommended water. Put rice in the refrigerator overnight.
  2. Cut half of the onion into rings, and finely dice the other half. Slice one of the lemons.
  3. Place the onion rings, chicken, 64oz of broth, oregano, 1 tbsp of black pepper, lemon slices, bay leaves, and 2 tsp of kosher salt in a pot. Bring the broth to a boil, and then lower the heat to a simmer for about 25 minutes or until the chicken is thoroughly cooked.
  4. Remove the chicken from the pot and once cool enough to handle, pick the meat away from the bones, skin, and other inedible parts. Place the inedible parts back into the pot and allow it to continue simmering for about 45 minutes to 1 hour while you prepare the rest of the ingredients.
  5. Dice the chicken.
  6. Pour the broth through a strainer to remove all of the onions, lemon, and chicken bones, etc.
  7. Wipe out the pot, turn the burner to medium-high heat and then pour in the olive oil. Add the carrot, minced onion, celery, garlic, and salt and pepper to taste. Allow to sweat for about 5-10 minutes until the vegetables are tender, but not completely cooked. They will finish once you add the broth.
  8. Meanwhile, pour ½ cups of the unused broth into a sealable container with 3 tbsp of arrowroot starch. Shake vigorously to remove all lumps and create a slurry. Pour the slurry, the reserved broth, and the remaining unused broth into the pot.
  9. Bring to a simmer, and then add the cream of chicken soup and lemon zest.
  10. Crack 1 of the eggs into a bowl and discard the shell. Stir the simmering soup rapidly, and pour in the egg. Once any large egg whites have been broken up from the first egg, do the same thing with the second egg.
  11. When the veggies are now cooked as you like, add the dill, chicken meat, 2/4 cups of lemon juice, and salt and pepper to taste.
  12. If you are serving right away to a large group, you can add the rice. If you are planning to preserve some soup for later, then you can also wait to add the rice right before you serve.