I can’t think of a more comforting dish than soup. It can be as simple or complex as you wish, and as cheap or expensive as you can afford. Just open your fridge or pantry, and you’re sure to find something to turn into a liquid meal – vegetables, herbs, spices, meat, poultry, seafood, grains, legumes… the list goes on.

Chicken Avgolemono Soup (Kotosoupa Avgolemono)

2.5 liters water
1 large (1.8-2kg), preferably organic, free-range chicken with skin and bones (used whole or cut into portions)
1 bay leaf
1 large onion, peeled
5 black peppercorns
½ cup celery fronds (the leaves, whole)
2 large carrots, diced
1 celery rib, trimmed and chopped
1 small leek (white part only), chopped
150 gr short-grain white rice
Pinch of Greek red saffron filaments
Juice from 2 lemons (90 ml), or less according to taste
2 large eggs, preferably organic
Zest from 1 lemon, unwaxed and preferably organic
1 tbsp chopped parsley
Sea salt

Step One

Wash the chicken well and remove the giblets (I recommend trying to find another use for them rather than throwing them away).

Step Two

In a large heavy pot add the chicken along with the water, the onion (whole), salt, peppercorns, the bay leaf and celery fronds. Bring to a boil and then simmer for 50-60 minutes with the lid closed until your broth is nice and flavorful and the chicken is thoroughly cooked.

Step Three

Strain the broth and return it, clear, into the same pot. Add in the carrots, celery, leeks, saffron and the rice. Adjust seasoning if necessary and simmer with the lid closed for another 15-20 minutes until the vegetables and rice are nice and soft (but not mushy). When done open the lid and remove from heat.

Step Four

Start making the avgolemono sauce. Separate the eggs in two bowls (whites and yolks). Beat the egg yolks with the lemon juice and zest. Whisk the egg whites into a light meringue (not too stiff). Gradually whisk the egg yolk mixture into the whites until incorporated (don’t over whisk at this point). Carefully start adding (tablespoon by tablespoon) some of the hot soup broth into the egg and lemon sauce. Beware not to scramble the eggs! That’s why you must add very small quantities of the hot broth while whisking constantly.

When you have added about 6-7 tablespoons of the broth into the egg and lemon sauce, it is ready to be poured into the soup.

Step Five

Mix it in away from the heat and add in the parsley. Remove the skin from the boiled chicken and shred or cut the meat into small pieces and add them into the soup. Serve warm and season with freshly ground black pepper.

To convert metric measurements to US and British kitchen units, click here.

This article was originally published on October 30, 2020.