Avgolemono might as well be Greek for heaven.
to a simmer in a large pot. Cook for about 45–60 minutes until the chicken is cooked through. Transfer the chicken to a plate and let it hang out until you can touch it without burning your fingers.
Get rid of the carrot, leek, and onion and keep cooking the broth over medium-high heat until the broth is reduced by half, which should take another 30 minutes. If you are impatient like me, go for the easier route and just buy broth —your soup will taste diluted if not fully reduced. Season with salt.When the chicken is cool enough, shred the thigh and leg meat and set aside... save the breasts for another use like thisIn a medium bowl, whiskuntil the mixture looks kind of foamy.
, starting with just a couple of teaspoons at a time. If you pour too much hot broth too quickly, you are going to end up with scrambled eggs. Say no to scrambled eggs...unless you're making breakfast.to the broth sitting on the stove and make sure to stir so the rice doesn't stick to the bottom of the pan. Cook for 5 minutes, then add the pulled chicken and cook for another 5 minutes. The chicken should be heated through and the rice should be tender at this point.
Reduce heat to medium-low and keep cooking the soup for about 5 more minutes, until it is slightly thickened and velvety. Season with salt and pepper, drizzle with oil, and find that blanket you've been waiting to curl up in.Rug courtesy of AelfieIt’ll take a couple of hours to make the homemade broth and cook a whole chicken for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken.
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