Avgolemono Greek Chicken Rice Egg Soup

Ingredients

For the stock

• 1 rotisserie chicken carcass (chicken saved for soup)

• 2 celery stalks, washed and white part removed and cut into halves or quarters

• 2 large carrots, washed and cut into half or quarters

• 1 onion, cut into four large pieces

• 1 Bay Leaf

• 1 bunch dill, stems included

• 1/2 bunch parsley, stems included

• 6-8 cup organic chicken broth (I would not substitute chicken bouillon cubes and water)

For the soup

• use homemade chicken stock (above), to desired thickness

• 1 carrot, sliced

• 1 celery stalk, sliced

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 1/2 cup uncooked white rice

• 2 large egg yolks

• 1/4 cup plus 2 tablespoons fresh lemon juice

• 1 rotisserie chicken, shredded

• 1/4 cup fresh dill or parsley, chopped

Instructions

• Make the broth

  • Shred chicken and place only the carcass into a large Dutch oven  

  • Add chicken broth (6-8 cups, you can always add more broth to get desired thickness)

  • Wash and cut white ends of celery stalks and add into pot

  • Wash and cut whole carrot in half and add into pot

  • Cut onion into 4 pieces and add to pot

  • Add Bay Leaf

  • Bring to a simmer and cover on low for at least an 1 hour (I usually let it simmer for at least 2 hours)

  • Add dill and parsley

  • Add fresh whole pepper and some salt

  • Strain and place in fridge

• In Dutch oven, place the homemade chicken stock, 1 carrot sliced and 1 celery sliced

• Blend 1 cup of stock, making sure it’s not too hot and the egg yolks and lemon to a blender and blend until smooth

• Add shredded chicken to the broth

• Add ½ cup uncooked rice and let simmer

• Slowly add in the puree, making sure heat is very low and the eggs do not curdle

• Stir and simmer for about 10 minutes until thicken and add in water to desired consistency

• Add in fresh dill