Avgolemono (Lemony, Chicken and Rice Soup)
- Long-grain white rice
- Kosher salt
- Black pepper
- Olive oil
- Note from the chef: This is so velvety and luxurious in nature. In order to get to this consistency, you must reduce the broth to 2 cups, which will take about 30 mins. That seems like a long time, but it is worth the wait. You’ll see. Enjoy.
- Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate; discard carrot, leek, and onion. Let chicken sit until cool enough to handle.
- Continue to cook broth over medium-high heat until reduced to about 2 quarts, about 30 minutes. Season with salt.
- Meanwhile, shred meat from thighs and legs; set aside (reserve breasts for another use).
- Whisk eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs), then increase to a steady stream, until fully incorporated.
- Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously so rice doesn’t stick to the bottom of the pot; cook 5 minutes. Add reserved chicken and continue to cook until chicken is heated through and rice is tender, about 5 minutes more.
- Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
- Reduce heat to medium-low and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with salt. Let sit for 10 minutes to thicken up slightly.
- Divide soup among bowls; season with pepper and drizzle with oil.