Recipe: Homemade Avgolemono
Serves: 4–6
Part 1: The Golden Chicken Stock
Ingredients
1 whole chicken (approx. 3.5 lbs)
1 large yellow onion, halved
2 stalks celery, cut into large chunks
1 large carrot, cut into chunks
2 tsp salt (plus more to taste)
10–12 cups water
Instructions
Simmer: Place the chicken, vegetables, and salt in a large stockpot. Cover with water. Bring to a boil, then reduce heat to low. Simmer, partially covered, for 45–60 minutes until the chicken is tender and falling off the bone.
Strain: Carefully remove the chicken to a large bowl to cool. Strain the liquid through a fine-mesh sieve into a clean pot, discarding the boiled vegetables.
Prep the Meat: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces. Discard the skin and bones.
Part 2: The Soup Assembly
Ingredients
6–8 cups of your fresh chicken stock
1 cup orzo
Salt and pepper to taste
The shredded chicken meat
2 large eggs
Juice of 2 large lemons (about 1/2 cup)
Instructions
Cook the Starch: Bring 6–8 cups of your fresh stock to a boil. Stir in the orzo , salt, and pepper. Cover and simmer for 10 minutes (20 minutes for rice) or until tender.
Add Chicken: Stir the shredded chicken meat back into the pot. Turn the heat to the lowest setting—you don't want the soup boiling when you add the eggs later.
Prep the Eggs: In a medium bowl, separate the eggs. Beat the whites until they form soft peaks (this creates that signature froth). Whisk in the yolks until blended, then slowly whisk in the lemon juice.
The Tempering (Crucial Step): This prevents the eggs from curdling. While whisking the egg/lemon mixture constantly, very slowly drizzle in two large ladlefuls of the hot soup.
Combine: Pour the warmed egg mixture back into the main soup pot. Stir gently for 1–2 minutes until the soup thickens slightly and looks creamy. Do not let it boil now, or the eggs will scramble!
Serve: Ladle into bowls immediately while the soup is frothy.
Serving Suggestion
This is best served with crusty bread and a crack of fresh black pepper on top.
Pro-Tip: If you have leftovers, the orzo will soak up the broth overnight. You may need to add a splash of water or more stock when reheating it the next day!
*Recipe provided by Demetrios Mavromichalis of Taverna at The Mar Vista, a local neighborhood restaurant.