This is the express version of Avgolemono Soup…if there is such a thing.
Instead of starting off with a whole uncooked chicken, I fast forward a few steps and use prepared chicken stock and de-bone a roasted chicken from the grocery store. Still, it has all the flavor, richness, and remaining steps of the classic avgolemono soup we all love. There is a trick to making sure it’s frothy and rich and I share it with you in the recipe! This is a classic Greek dish that is loved by all!! If you’ve never had it before, this is one that worth the time and energy. My kids can’t get enough and I delivered some to four different households when I made it last week
2-3 cups chicken, deboned and pulled apart from a roasted chicken
10 eggs, room temperature, separated by eggs and yolks in two bowls
1 cup lemon juice
In the largest soup pot you have, bring the chicken stock to a boil.
Add rice, stir, and lower to simmer. Cover and cook for 20 minutes.
In the meantime, using a stand mixer if possible, beat egg whites on the highest speed until light, white, and frothy. Then beat one more minute :)
While mixing, slowly add one egg yolk at a time until incorporated and then add lemon juice.
Return to the soup pot and be sure rice is cooked. Turn the burner off, but keep the pot on the burner.
Reserve 1 1/2 cups stock from the hot soup.
Return to the mixer and turn it on medium speed. Slowly begin to DRIZZLE the chicken stock into eggs to gently bring their temperature up without cooking or curdling the eggs. You will feel the outside of the mixing bowl warm.
Return to the soup pot with your frothy eggs.
Using a large spoon, swirl the spoon in the soup pot as you add the eggs to the pot. CONTINUE SWIRLING for a minute or so after the eggs are added.