Avgolemono Soup Recipe

Place chicken chopped onion celery carrot bay leaves and oregano in a large pot. Pour water over the top; bring to a boil reduce heat to medium-low and simmer skimming foam as necessary until chicken is falling off the bone 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool strain all vegetables from simmering broth discard vegetables and return broth to the pot. Chop cooked chicken meat.

Combine 2 cups diced onion olive oil and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft sweet and golden 7 to 10 minutes.

Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook stirring occasionally until rice is very tender and broth flavors combine about 45 minutes.

Whisk eggs cayenne pepper and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot add chopped chicken and cook until heated through about 5 minutes more.