Avgolemono Soup

 

Total Time

Prep: 20 min. Cook: 2-1/2 hours

Makes

4 servings

Ingredients

• 2 pounds bone-in chicken thighs or chicken leg quarters
• 4 cups water
• 1 medium onion, quartered
• 2 large carrots, cut into chunks
• 2 celery ribs, cut into chunks
• 1 to 2 bay leaves
• 1/4 cup uncooked long grain rice, rinsed
• 1 large egg white, room temperature
• 3 large egg yolks, room temperature
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Optional: Fresh parsley, dill and oregano

Directions

1. Place the first 6 ingredients in a Dutch oven. Slowly bring to a boil; reduce heat until the mixture is just at a simmer. Simmer, covered, for 2 hours.
2. Remove chicken; let stand until cool enough to handle. Strain broth, discarding vegetables and bay leaves. Reserve 1 cup of broth. Return the remaining broth to a simmer. Add rice; simmer, covered, until tender, 10-15 minutes.
3. Meanwhile, beat egg whites until soft peaks form. Add egg yolks and beat until frothy, 1-2 minutes. Slowly add lemon zest and juice; stir to combine. Gradually add reserved broth into the egg mixture. Beat until well blended, 1-2 minutes.
4. Slowly pour egg mixture into rice mixture; stir to combine. Return soup to a simmer. Add salt and pepper; cook and stir, continuously, until soup thickens, 8-10 minutes.
5. Meanwhile, remove meat from bones; discard bones. Shred chicken. Serve soup with shredded chicken and if desired fresh parsley, dill, oregano, and additional lemon zest.

Nutrition Facts

1 cup: 392 calories, 22g fat (7g saturated fat), 245mg cholesterol, 701mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 34g protein.