# Greek Chicken Avgolemono Soup with Rice

Recipe by dimitrasdishes.com · original: https://www.dimitrasdishes.com/greek-chicken-avgolemono-soup-lemony-chicken-and-orzo-soup-2/  
Cuisine: Greek · Dish: Soups & stews, Rice & grains  
On Meez: https://meezenplace.app/recipes/greek-chicken-avgolemono-soup-with-rice-recipe (with step-by-step Cook Mode)

Silky Greek chicken soup made with homemade stock, tender chicken, rice, and a rich egg yolk and lemon sauce. A whole chicken simmers with vegetables, Yukon Gold potatoes, onion, and garlic for a comforting soup full of flavor.

## Ingredients (serves 6)

- 1 whole chicken, about 3 pounds
- 16 cups cold water, about 4 liters
- 1 whole organic onion, washed and unpeeled
- 1 whole head garlic, washed and unpeeled
- 2 carrots, washed and cut into large pieces
- 2 celery stalks, washed and cut into large pieces
- 2 medium Yukon Gold potatoes, peeled and halved
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried oregano, optional
- ½ teaspoon turmeric
- 2 Bay leaves
- 1 cup uncooked Arborio rice or orzo pasta
- 1–2 cups diced carrots
- Shredded cooked chicken from the stock, as much as desired
- Salt, to taste
- 8 egg yolks
- 1 heaping tablespoon cornstarch
- ½ cup fresh lemon juice, plus more to taste
- Chopped fresh dill or parsley
- Lemon wedges
- Toasted bread

## Steps

1. Cut carrots and celery into large pieces, and peel and halve the Yukon Gold potatoes
2. Remove any giblets from the chicken
3. Using sturdy kitchen shears, cut along one side of the backbone to open the chicken so it fits comfortably in a large stockpot, leaving the backbone attached
4. Wash the onion and garlic well, trim away dirty roots, and remove any loose or damaged outer skins, leaving the clean skins on; leave the onion whole
5. Cut the garlic head in half crosswise, keeping the cloves unpeeled
6. Place the chicken in a large stockpot with the cold water, onion, garlic, bay leaves, carrots, celery, potatoes, salt, peppercorns, optional oregano, and turmeric, using a pot large enough for the chicken to be submerged with room at the top
7. Bring to a boil and skim off any foam that rises to the surface
8. Reduce the heat and gently simmer until the chicken is tender and fully cooked, reaching at least 165°F in the thickest parts without touching the bone
9. Carefully transfer the chicken to a tray
10. Remove the potatoes and other vegetables and reserve them to serve separately
11. Strain the broth through a fine-mesh strainer, discarding the garlic, onion skins, peppercorns, and remaining solids
12. Once the chicken is cool enough to handle, remove the skin and bones and shred or chop the meat
13. Use as much chicken as you like in the soup and refrigerate any extra promptly
14. Return the strained broth to the pot and add the rice, diced carrots, and shredded chicken
15. Bring to a boil, reduce the heat, and simmer until the rice and carrots are tender
16. Taste and add salt as needed
17. Juice the fresh lemons
18. Add the egg yolks, lemon juice, cornstarch, and dill and whisk together until smooth
19. Turn off the heat under the soup
20. Slowly drizzle a ladleful of hot broth into the egg-lemon mixture while whisking constantly
21. Continue gradually adding hot broth and whisking until the mixture is hot and the outside of the bowl feels warm
22. Slowly pour the tempered avgolemono mixture back into the soup while stirring continuously
23. Return the pot to low heat and gently cook, stirring, until the soup is silky and slightly thickened, heating to at least 160°F without boiling
24. Taste and adjust the salt and lemon juice
25. If the soup is thicker than you like, stir in a little hot water or chicken stock until it reaches your preferred consistency
26. Garnish with fresh dill or parsley and serve with toasted bread and lemon wedges

## Good to know

### Swaps

- No Arborio rice? Use orzo pasta instead, simmering just until tender.
- No fresh dill? Use chopped fresh parsley in the same amount.
- No Yukon Gold potatoes? Use another all-purpose potato like red or russet, peeled and halved.

### Storing it

Refrigerate in an airtight container for up to 2 days, since it contains egg and rice. Reheat gently over low heat, stirring often, without letting it boil.

### Making it ahead

The chicken stock and shredded chicken can be made up to 2 days ahead and refrigerated; add the rice and egg-lemon sauce just before serving.