This Lemon Chicken Soup with Rice, known as Avgolemono in Greece, offers up two ways to get the most out of your chicken: chicken stock and shredded chicken. The soup begins with chicken stock simmered with starchy Arborio rice; after the rice has softened a bit of the hot stock is whisked with beaten eggs and lemon. The tempered eggs are stirred into the stock giving the soup a lovely velvety texture and a bright lemon bite. The soup is finished with little chunks of shredded chicken and garnished with green herbs—your choice of fennel fronds, parsley, or dill. Bright lemony flavors, hearty chicken and rice, and ready to serve in under half an hour? Almost make you want to roast up a chicken just for leftovers.
- 6 cups chicken stock, preferably homemade
- 1/3 cup arborio or other short-grain rice
- 3 large eggs
- 1/2 cup fresh lemon juice (from about 2 lemons)
- Flakey coarse sea salt
- Freshly ground black pepper
- 3/4 cup small shreds roast chicken
- Coarsely chopped dill, fennel fronds or parsley, for garnishing (optional)
Bring the stock to the boil in a 5 quart pot, stir in the rice and cook, covered, at a gentle simmer, for about 15 minutes until the rice is tender. Remove from the heat and cover to keep warm.
In a medium bowl, beat the eggs, then beat in the lemon juice a little at a time, whisking constantly to combine. Still whisking the egg mixture, slowly add about 1/4 cup of the stock, whisking vigorously to combine. Repeat twice, then add the egg mixture to the pan with the stock, whisking to combine. Season to taste with salt and pepper. Stir in the chicken, ladle the soup into bowls and garnish with dill, fennel fronds or parsley, if you like.