When it rains buckets in SF, I eat bowls of soup. My most frequent delivery order is Souvla‘s lemony and creamy avgolemono soup, with bits of chicken and rice that always settles on the bottom of the bowl (takeout container in my case). This week, I spared myself and my Caviar guys from the rain and did my best rendition of Souvla’s very own avgolemono soup.
Souvla-Inspired Avgolemono Soup
3 lbs. bone-in, skin-on chicken thighs
1 large carrot, quartered
1 large leek, white and pale green parts cut in half
1 small yellow onion, cut in half
2 tsp. lemon zest
2 large eggs
6 tbsp. lemon juice
2/3 cup of long-grain white rice
Cracked black pepper (to taste)
Extra virgin olive oil (to taste)
1. To make your soup broth, bring 4 quarts of water, chicken thighs, leek, onion, carrot and peppercorns to a simmer for 45 to 60 minutes, or until the internal temperature of the chicken reaches 165 degrees.
2. Once your chicken is cooked, transfer your chicken pieces to a plate to cool, then shred. Discard the other broth ingredients and use a fine mesh sieve to strain the chicken broth back into your large pot.
3. Return broth to a simmer for about 30 minutes to reduce it to about 2 quarts.
4. Now, it’s time to make the star of the show. While your soup is further reducing, whisk your lemon juice and eggs together until smooth and bright yellow. Then, it’s time to temper it! Grab a cup of your chicken broth that’s been reducing down and whisk it into your egg and lemon mixture, 1 tbsp. at a time. Take great care to stir it briskly—otherwise you’ll have a plate of scrambled eggs. As your avgolemono mixture because smoother, you can eventually add in the remaining 1 cup of broth.
5. Now, back to your large pot of broth. After it’s been reduced down to about 2 quarts, it’s time to add in your white rice. Stir regularly and cook for 6-9 minutes on medium-high heat so the rice softens.
6. Reduce broth and rice to medium heat and add in chicken that you’ve torn into bits to heat it back up. Then, slowly add in your avgolemono in small batches, whisking continuously until your soup looks creamy and rich.
7. Turn off the heat and let your soup rest for 5 minutes, then garnish with olive oil, freshly cracked black pepper and enjoy!
Have any questions on how to make the soup? Leave me a note!