Ingredients
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 c. low-sodium chicken broth
1 tsp. fresh thyme leaves
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/2 c. white rice
3 c. shredded chicken
3 large egg yolks
Juice of 2 medium lemons
Freshly chopped dill, for serving
Lemon wedges, for serving
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme, and oregano and season with salt and pepper. Bring to a boil. Add rice and reduce heat to a simmer. Simmer until rice is cooked through, 20 minutes. Add chicken to pot and bring back to a simmer.Step 2In a medium bowl, whisk together egg yolks and lemon juice. Slowly add ¼ cup of hot broth to eggs while whisking. Slowly whisk mixture back into the pot. Let simmer until thickened, 5 minutes. Step 3Serve soup with fresh dill and lemon wedges.
The thing that makes avgolemono special is a technique used to thicken the soup using lemon juice and egg yolks. Many folks believe this technique was developed, not by the Greeks, by sephardic Jews as a kosher way to thicken and add richness to dishes. If you don’t have leftover chicken, you can grab rotisserie chicken from the store or easily poach chicken breasts and shred them yourself. Best eaten within 2 to 3 days, this soup is best reheated gently until warm. Have you made this yet? Let us know how it went in the comments below! shredded chicken
