Avgolemeno is 1 of those soups that I’ve made many times, but rarely from scratch. It’s commonly a “there’s cipher inwards the house” type of thing, made alongside a carton of broth. Even inwards its quick-and-easy form, it’s a delicious, together with comforting meal, but when you lot move a fresh, whole chicken, it becomes epic.
By the way, I hateful “epic” every bit inwards ancient Greek poetry, non hipster cliché. Okay, I hateful it both ways. Speaking of whole chickens, that’s your large conclusion here. If you lot desire chicken meat inwards your soup, together with therefore you’ll alone desire to simmer the plane for most an hour, or only until cooked through.
This agency you lot larn a overnice broth, together with the meat volition yet move flavorful when you lot add together it dorsum in. If you lot don’t desire meat inwards the soup, which yesteryear the way, is how my married adult woman Michele much prefers it, together with therefore give-up the ghost along simmering until the chicken falls apart together with all the season has been extracted into the broth.
Some recipes telephone telephone for orzo pasta inwards this, but I similar the Arborio rice. I intend it gives only the correct amount of starchiness together with body, but whatever rice or modest pasta volition piece of job here. The perfect amounts of lemon together with egg are every bit good upwards to you, together with experimentation is recommended. I actually promise you lot laissez passer on this classic Greek soup a endeavour soon. Enjoy!
Makes half dozen Servings Avgolemeno Soup:
1 whole chicken, most three pounds
3 quarts mutual frigidness water
2 tsp common salt at least, addition to a greater extent than to taste
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 bay leaves
1/4 tsp dried oregano leaves
2 tbsp extra-virgin olive oil
2 cups finely diced onion
2/3 to 3/4 loving cup Arborio rice, depending on how thick you lot similar it