Avgolemono Soup with Saffron
Traditional Avgolemono soup is made with rice, chicken, saffron, and a savory rich broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Course, Soup
- Cuisine: Greek
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup diced carrot (about 1 large carrot)
- 1/2 cup diced celery (about 1–2 stalks of celery)
- 1 cup diced onion (about 1 medium onion)
- 1 teaspoon sea salt
- 1/4 teaspoon coarse black pepper
- 1/2 teaspoon oregano
- 1 pound boneless, skinless, chicken thighs
- 10 cups low-sodium chicken stock (or vegetable broth)
- 10 threads saffron (or a small pinch)
- 3/4 cup medium grain rice
- 2 large eggs
- 1 large lemon, juice of
- fresh chopped parsley and lemon wedges for garnish.
Instructions
- Place a large pot over medium heat. Once heated, add the olive oil, carrot, celery, onion, oregano, salt and pepper. Cook until the onions have softened.
- Once the onions have softened, add the chicken thighs, broth, and saffron threads. Cook on medium heat for 30 minutes.
- Remove the chicken from the broth. Shred it with two forks and place them aside.
- Strain the broth. The broth should be clear and the celery, carrot, and onion discarded. Save 1 cup of the strained broth for later.
- Add the chicken back to the pot. Add the rice.
- While the rice cooks, whisk the eggs and lemon juice together. Temper the eggs by gradually adding 1 cup of reserved hot broth to the egg mixture while whisking continuously.
- Add the tempered eggs to the pot. Cook for 10 minutes.
- Serve with a garnish of fresh chopped parsley and wedges of lemon.
Find it online: https://crave-worthy.com/avgolemono-soup-with-saffron/