Avgolemono Soup

Avgolemono Soup = better than any antibiotic and more delicious than chicken noodle soup!  This is the perfect pick me up on a cold, wet day! 

If you're wondering what I'm talking about, this is the soup that you have probably enjoyed at your local Greek restaurant.  A favorite of most and a staple from any Greek kitchen.  Now, this is not a quickly prepared weeknight meal (although I offer a shortcut in my tips 'n tricks) but perfect when you have some time on the weekend.  Here's a version of my recipe in which my husband just licked his bowl and had multiple servings.  I hope you enjoy! 

Avgolemono Soup

Ingredients:
1 small package bone-in chicken breasts
2 medium onions cut into large chunks
4 carrots, peeled and cut into large chunks
4 stalks of celery, cut into large chunks
6 cups low sodium chicken stock
3 cups water
1/2 cup white wine
6 lemons
1 Tbsp. salt
1 Tbsp. black pepper
1 cup rice
4 large eggs

Directions:
In a large stockpot, combine onions, carrots, celery, chicken, chicken stock, water, wine, salt and pepper.  Also add the juice of 1 of the lemons, scrape out the seeds and add both juiced lemon halves.  Bring this stock mixture to a boil and continue to boil with the lid on until the chicken is fully cooked ~45 minutes. 
Remove chicken from pot.  (If the broth has significantly evaporated, add a few more cups of water - I needed 3.  Cover and bring back to a boil.).  Taste the broth and season for salt/pepper as needed.  Add 1 cup rice, cover and continue to boil until rice is completely cooked, about 20 minutes.
In the meantime, remove skin and bones from chicken and cut into small pieces.  Separate 4 large eggs, putting whites into a large mixing bowl and keeping 2 yolks in a separate bowl.  Juice the remaining 5 lemons into a small measuring cup.  You should have about 1/2 cup lemon juice. 
When the rice is cooked, using a hand mixer, beat egg whites until soft peaks start to form (~2 minutes).  Add in the egg yolks one at a time and mix completely.  Slowly stream in the lemon juice.  At this point, you should have a frothy, pale yellow mixture.
Using a large spoon or ladle, slowly add the hot broth into the egg/lemon mixture while mixing continuously.  Continue adding the hot broth until the egg/lemon mixture begins to warm up.  When warmed, add the egg/lemon mixture into the stock pot with the remaining broth.  Stir to fully incorporate.  Add the diced chicken into the soup and heat on low until chicken is warmed.  By the time you summon your troops and get down some bowls, you should be ready to serve and eat!


Here are some tips 'n tricks:
- In a pinch, you can use just the boxed chicken stock and roast your chicken separately.  I promise though, the flavor will not be as intense.
- You can substitute a small whole chicken, but do not use boneless chicken pieces.
- You'll need to use regular, long grain white rice or orzo. Don't use brown rice here.
- Be careful when tempering the egg/lemon mixture with the hot broth.  If you add the hot broth too quickly you'll end up with scrambled eggs and will have to start over!
- If you're not a fan of the egg/lemon sauce, you can use the same initial steps to make the broth and add noodles instead of rice to make chicken noodle soup.
- My husband's family also makes a version where instead of chicken pieces, you add small meatballs made from ground beef, rice and parsley.  Boil in the chicken broth until the meatballs are fully cooked ~30-40 minutes.  No need to add additional rice.  Make the same egg/lemon mixture as above.  He usually asks for this for his birthday gift :)
- If you have leftovers and the soup is too thick the next day, just add a bit of water to pot as you reheat and it'll be just fine.