Advertisement

Avgolemono soup

Time 45 minutes
Yields Serves 6 to 8
Avgolemono soup
1

In a medium saucepan, bring 3 cups chicken broth to a boil. Add the chicken breast, cover the pan and simmer gently until the chicken is cooked through, about 10 to 15 minutes. Remove the breast from the broth to cool. When cool enough to handle, shred the chicken into strips.

2

Bring the broth back to a simmer, and stir in the rice. Cover the pan and simmer, gently, until the rice is cooked through, about 20 minutes. Remove from heat and set aside. The rice may not have absorbed all of the liquid; this is fine, as the rice (and any remaining liquid) will be combined with the final soup.

3

In a large saucepan, bring the remaining chicken broth to a boil over high heat. While the broth is heating, whisk together the cornstarch and water in a small bowl until fully combined to form a slurry.

4

Off heat, whisk the slurry into the hot broth to thicken, and reduce the heat to a gentle simmer.

5

Temper the egg yolks with the hot broth (whisk a little hot broth in with the egg yolks in a small bowl -- this will prevent the eggs from scrambling -- then whisk the warmed egg yolks into the hot broth). Whisk in the lemon juice, then taste the broth and season as desired with salt (seasoning will vary depending on the brand of chicken broth used).

6

Stir in the shredded chicken and rice, then serve. This makes about 2 quarts soup.

Adapted from Taverna Tony in Malibu.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.