Description

Ingredients

• 🐔 Bone-in chicken thighs (or a split breast), skin removed: 700 g (1.5 lb)
• 💧 Water or low-sodium chicken stock: 1.5 l (6 cups / 51 fl oz)
• 🧅 Onion, halved (to flavor the broth): 1 small (80 g / 2.8 oz)
• 🌿 Bay leaf: 1
• 🧂 Salt: to taste (≈10 g / 1¾ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🌾 Short- or medium-grain rice (or orzo): 90 g (½ cup / 3.2 oz)
• 🥚 Eggs, room temp: 3 large (≈150 g / 5.3 oz)
• 🍋 Fresh lemon juice (and a little zest): 80 ml (⅓ cup / 2.7 fl oz) + 1 tsp zest
• 🫒 Extra-virgin olive oil (optional finish): 10 ml (2 tsp / 0.34 fl oz)
• 🌿 Dill or parsley, finely chopped (garnish): 1 tbsp (4 g / 0.14 oz)

Preparation

• 1 Simmer broth: Combine 🐔 chicken, 💧 water/stock, 🧅 onion, 🌿 bay, 🧂, and ⚫ in a pot. Simmer gently 20–25 min; skim. Remove chicken; discard onion/bay.
• 2 Cook rice: Add 🌾 rice to the broth; simmer 12–14 min until just tender. Meanwhile, shred chicken into small bites.
• 3 Make avgolemono: In a bowl whisk 🥚 eggs until foamy. Slowly whisk in 🍋 lemon juice and zest.
• 4 Temper: While whisking, ladle in 2–3 cups (480–720 ml) of hot broth in a thin stream to warm the egg mixture.
• 5 Finish off heat: Turn the soup off heat. Stir the tempered egg–lemon back into the pot, then add the shredded chicken. Stir gently 1–2 min until the soup turns glossy and slightly thick—do not boil or it may curdle. Adjust 🧂 salt/⚫ pepper and lemon.
• 6 Serve: Ladle into warm bowls; drizzle a few drops of 🫒 oil and scatter 🌿 dill/parsley.

Total Time

🕒 Prep: 10 min
🔥 Cook: 30 min
⏳ Total: 40 min

Nutritional Value

Advice

Status

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