Avgolemono Chicken Soup

Begin by washing and preparing the chicken, carefully removing any internal organs that may be present. Next, place the cleaned chicken in a suitable-sized pot, making sure it has enough room to move around comfortably without being too large or resulting in an overly watery broth. If your chicken package includes a neck, include it with the chicken.

Submerge the chicken in enough water to cover it by approximately one inch. Cover the pot and bring the mixture to a rolling boil. Once boiling, reduce heat to a low simmer for 45 minutes to one hour, periodically removing excess fat that accumulates on the surface. The meat should easily detach from the bones.

Transfer the cooked chicken to a large bowl, allowing it to cool down before proceeding. Add uncooked rice to the broth and season with salt and pepper, then continue to simmer over low heat until the rice is tender, approximately 20 minutes.

During this time, whisk eggs and lemon juice together in a separate bowl. Remove the chicken meat from its bones.

Once the rice is cooked, turn off the heat source. Whisk one ladle full of hot broth into the eggs slowly to prevent curdling, gradually incorporating more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking vigorously to create a creamy and cloudy-looking soup. Season with salt, pepper, or lemon juice as desired.

Serve the soup hot, either by adding pieces of chicken to it or serving it alongside a side of salted chicken.