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Chicken & Rice Soup with Lemon Egg Sauce

Course Main Dish
Cuisine Greek

Ingredients

Making the Soup:

  • 3 1/2 pound Whole Chicken
  • 3 large stalks Celery cut into large pieces
  • 1/2 pound Carrots peeled, cut into large pieces
  • 1 White Onion peeled and quartered
  • 2 Bay Leaf
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Salt
  • 1 cup White Rice Wild Rice Blend or Orzo
  • Salt & Fresh Pepper to taste

Avgolemono Sauce

  • 3 Farm Fresh Eggs room temperature
  • 2 Lemons juiced
  • 2 ladels Warm Broth

Instructions

Making the soup:

  • In a soup kettle; cover chicken, celery, carrots, onion, bay leaf, peppercorns and salt with cold water. Bring to a boil and immediately reduce to a simmer. Partially cover the pot, allowing steam to escape. Cook for 1 ½ hours, skimming off impurities as they rise to the top. If you place the soup kettle ½ on the heat, it will push the impurities and fat to the side of the kettle that is off the heat. This will make it easier to skim off.
  • Place the colander over a large bowl. Strain the broth through the colander into the bowl. Set the chicken and vegetables to the side to cool. Strain the broth a second time through a fine sieve. You can also refrigerate the broth overnight and the fat will solidify, making it easy to remove the next day.
  • Once the chicken and vegetables have cooled. Pull meat from the bones and chop carrots. Discard bones, celery and onions.
  • Bring the broth to a boil. Reduce heat to medium low. Add the chicken, carrots and rice and cook until rice is cooked through, about 20-25 minutes. Reduce heat to keep warm.
  • Make the Avgolemono Sauce (with warm broth added).
  • Slowly add the sauce, gently stirring into the soup. Season with salt and fresh ground pepper. Serve.

Avgolemono Sauce

  • In a mixing bowl (mix by hand or use a hand mixer), beat eggs (whisk until frothy). Gradually add lemon juice, whisking constantly. Gradually add warm broth, whisking constantly. Sauce will be silky and smooth.