avgolemono chicken & rice soup
where to find me
the greek week collection
the basics
— serves two (but it’s lots of soup) as a meal, or four as a side
— takes 20 minutes once the rice & stock are made
the ingredients
— chicken stock | 1 recipe or 4 cups
— arborio rice | 1 recipe or 2 cups cooked
— egg yolks | 2
— lemon juice | 1/4 cup (about 1 lemon’s worth)
— chicken | 1/2 recipe of pulled chicken or 1 breast from the greek roasted chicken & potatoes, shredded
closely adapted from Grace Parisi for Food & Wine
the process
— in a large pot, bring stock to a simmer over medium heat
— blend (yes, in a blender) 1/2 cup of hot stock, 1/2 cup of warm rice, egg yolks, and lemon juice
This step is v important because it tempers your egg yolks. If you put your yolks directly into the stock, you’ll have very gross scrambled eggs. If you don’t have a blender, you can just slowly whisk the 1/2 cup of stock into your egg yolks with a fork.
— stir the puree into the hot stock
— add chicken and the rest of the rice
— simmer until thickened and luscious, about 10 minutes
notes
— gluten free
— dairy free if you replace the butter in the rice with olive oil
— this makes enough soup for a hearty main course for two people, but it makes a great starter if you skip the chicken
— if it gets too thick, especially if you’re eating as leftovers, just add some more chicken stock (even water would work if you’re out) when you’re heating it up
