Avgolemono Chicken Soup With Egg Lemon Sauce Recipe

Ingredients for Avgolemono Chicken Soup With Egg Lemon Sauce

• Free Range Chicken
• 2 quarts cold water
• 2 tablespoons olive oil
• Onion
• 2 bay leaves
• 1 leek (white and light green parts only), thinly sliced
• 1 medium carrot, chopped
• Arborio Rice
• 3 large eggs
• Fresh Lemon Juice
• salt to taste
• Ground Pepper

How to Make Avgolemono Chicken Soup With Egg Lemon Sauce

1. Place 1.5 lbs bone-in, skin-on chicken breasts in a large pot and cover with 2 quarts of cold water.
2. Bring to a boil over high heat, then reduce heat to low, skimming off any foam that rises to the surface.
3. In a separate pan, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened and translucent, about 5 minutes.
4. Add the sautéed onions, 2 bay leaves, 1 leek (white and light green parts only), thinly sliced, and 1 medium carrot, chopped, to the chicken broth. Simmer for 1 hour.
5. Remove the carrot and leek from the broth. Add 1 cup long-grain white rice to the broth.
6. Bring the broth back to a boil, then reduce heat to medium-high and simmer until the rice is cooked al dente, about 30 minutes.
7. Remove the chicken from the broth. Let it cool slightly, then shred the chicken meat, discarding the skin and bones. Dice the chicken into large cubes.
8. Return the shredded chicken to the soup.
9. In a medium bowl, whisk together 3 large eggs and 1/2 cup fresh lemon juice (start with 1/3 cup and add more to taste).
10. Slowly whisk 2 cups of hot broth into the egg mixture, tempering the eggs to prevent curdling.
11. Gradually pour the egg-lemon mixture into the soup pot, whisking constantly.
12. Continue to cook for 5 minutes, stirring occasionally. Do not boil.
13. Season with salt and freshly ground black pepper to taste.
14. Serve hot, garnished with fresh dill (optional).