This is Ashley’s go-to favorite soup from Niko Niko’s when she’s sick. Adapted from One Clever Mom, which was adapted from Food Network’s Cat Cora
Avgolemono Greek Chicken Soup
- 1 (3 pound) free range chicken
- 12 cups cold water
- 3 tablespoons kosher salt
- 1 leek, cleaned and quartered (or 1 inch pieces if you intend to keep it in the soup)
- 1 carrot, peeled and quartered (or 1 inch pieces if you intend to keep it in the soup)
- 2 bay leaves
- 3 tablespoons extra-virgin olive oil
- 2 cups finely diced onion (about 1 medium onion)
- 2/3 cup arborio rice (I used about 1 cup whole wheat orzo)
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 teaspoon freshly ground pepper
- In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat. Reduce the heat to a very low simmer, and skim the foam from the surface.
- Add the leek, carrot and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour. The internal temperature of the chicken needs to be 165F.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Saute the onion until translucent, about 6 minutes. Remove from the heat and set aside.
- Remove chicken from the broth and allow meat to cool before dicing or shredding. Strain the broth (optional) and skim the fat.
- Return the broth to the stove, bring it back to a boil, and add the onion and rice or orzo. Reduce the heat and simmer until the rice/orzo is almost cooked through, about 20 minutes for rice, 6-8 for orzo.
- Add the chicken and reduce the broth to a low simmer.
- In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a spout.
- While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately
Photo by avlxyz