---
title: Avgolemono (Chicken Lemon-Egg Soup)
servings: 6
prep time: 15 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/avgolemono-soup
---

Gather @chicken thigh{800%g}, @white rice{120%g}, @egg{3}, @olive oil{1%tbsp} and @black pepper{}.

Simmer the chicken with the @onion{1}, @carrot{1}, @bay leaf{1%leaf} and 1.8 litres of water, skimming at first, for 35 minutes. ~{35%minutes}

Lift out the chicken and vegetables, discard the bay leaf, and shred the meat off the bones.

Add the rice to the broth and simmer until tender, about 12 minutes, then return the chicken and season. ~{12%minutes}

Whisk the eggs until frothy, then whisk in the @lemon{2} juice.

Temper the mixture: whisk in hot broth one ladleful at a time until the bowl feels warm, then stir it back into the pot off the heat.

Season with @salt{} and pepper and serve straight away, with extra lemon on the table.