Lemony chicken and rice soup(Avgolemono). Transfer chicken to a plate; discard carrot, leek, and onion. Avgolemono soup is a simple, gluten-free Greek soup of lemon, egg, chicken and rice. Avgolemono is even better after it has had time to sit and gain body, creaminess, from the rice.

Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Avgolemono soup is the classic Greek chicken penicillin. You can cook Lemony chicken and rice soup(Avgolemono) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lemony chicken and rice soup(Avgolemono)

You need 1 kg of Chicken.
You need 1 of medium Carrot cut into large piece.
It's 1 of medium small leak white pale part only.
You need 1 of small Onion.
It's 1/2 tsp of Kosher Salt to taste or according to taste.
Prepare 1 of Egg.
It's 2 1/2 tsp of fresh Lemon juice.
It's 1/4 cup of Rice.
You need 1/2 tsp of Freshly ground black Pepper.
Prepare 1/2 tsp of Red Chilli flakes (optional).
Prepare As required of Olive oil for serving.

It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. Bring to a rapid boil, lower the heat to medium-low and simmer partially covered for approximately an hour to an hour and a half. In a large saucepan, season the stock with salt and pepper and bring to a simmer. Avgolemono soup may start like any ordinary chicken soup-onions, carrots, celery, broth, chicken etc.

Lemony chicken and rice soup(Avgolemono) instructions

Bring chicken,carrot,leeks,onion and 4 quarts water to in large pot,cook until chicken is cooked..
Transfer chicken in plate discard carrot,onion,leek and chicken to cool.
Continue to cook broth over medium high heat until reduced to about 2 quarts about 15-10 mins, season with salt..
Shred meat from chicken..
Whisk egg and lemon juice in bowl until foamy and no streaks remain,whisking continuously.add 1/4 cup hot chicken broth,a couple teaspoon at a time at first(do not pour too much hot broth to quickly or you will end up with scrambled egg)..
Then increasing to a steady stream until fully incorporated,meanwhile reduced heat to medium and add rice in to broth,stirring it otherwise rice stick to bottom,cook 5 min,add shred chicken in it.
And continue to cook till rice is cook it take about 2-3 min.continue stirring,slowly drizzle tempered egg mixture a couple teaspoon a time at first then increasing to steady stream until fully incorporated..
Reduced heat to medium low and cook until soup is slightly thickened and velvety looking.
About 5 mins remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil..

But-at the very end-is delightfully transformed into a silky, tangy, absolutely unforgettable bowl chicken rice soup, thanks to the addition of Greek avgolemono sauce (egg-lemon sauce.) Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make! I know this yummy soup has been around for a very long time, but my first time trying this was last year when I visited San Francisco. San Francisco is an amazing foodie city where you can find restaurants that serve food from all different parts of the world at any given time of the day. Avgolemono soup (Σούπα Αυγολέμονο) is made of rice and chicken that becomes thicker with the addition of eggs and lemon, which is also where it receives its name from (avgo means egg and lemoni means lemon). It is a traditional soup that is always eaten at Easter, after the fasting period.