avgolemono soup slay

the sexier chicken noodle soup

Oct 08, 2023

How are my soup sluts doing? Are we likin’ the soups so far? Are we tired of soups? (the answer is no but I thought I’d ask anyway)

If you follow me on Instagram you might know I’ve been traveling around California for the last week and a half so I haven’t exactly been in the ~soup~ headspace. Why is San Francisco 88 degrees rn? But I’m so excited to get home because your girl misses cooking. Like I’m actually unwell from going out to eat every single damn day 3x a day.

However, luckily I’ve done the WORK and tried so many restaurants so I’ll write up a big fat guide of everywhere I ate for you guys. So you can skip right over any bad meals and just go to the good stuff. Must be niiiiice.

But speaking of soup, I could really go for a warm lil bowl of this avgolemono right now. It tastes like home even though I’m not Greek lol. It’s just so cozy, and heart warming - idek if that’s a correct word to describe food but it really just feels like a big blanket. In your stomach. Don’t be scared of the eggs in the recipe, they literally make the silkiest most delicious broth. Super slay.

My one suggestion would be to use high quality olive oil + eggs for this recipe. The eggs give it a great rich flavor and the heaping amount of olive oil in the recipe + to garnish really give it that unf.

I recently tried Brightland’s Lucid olive oil (lemon flavored) and I am reallllly digging it. I usually hate both infused olive oils + lemon flavor because they can be soapy-like and artificial but this just has the best lemon essence flavor and is the perfect finish for this soup or to brighten anything really. And this is my favorite of their un-flavored olive oil.

**non-spon review btw, but I am lucky enough to be working with them after all these years of being a die hard stan. I have to slap myself every time I remember that. Before I turn creepy about it, lets move on!

avgolemono soup

- 4 cups chicken broth

- 5 cups water

- 1 lb skinless chicken thighs (I used boneless also, but you can use bone-in if you wanna deal with that)

- 1 small yellow onion (or ½ a large one) diced

- ½ leek, thinly sliced

- 3/4 cup short grain rice (preferably arborio, but even orzo works)

- 4 small celery ribs or 3 large, separated

- 2 large eggs, beaten

- 2 lemons, juiced

- ½ lemon zested

- 5 tbsp high-quality olive oil (I used Brightland, duh)

- Brightland lemon infused olive oil, to serve (or regular if you don’t have it but like, why don’t you have it?…)

- 2 bay leaves

- salt and pepper to taste

In a large Dutch oven, heat olive oil. Add onion and leek and sauté until fragrant and translucent. Add ½ of the celery and sauté 1-2 more minutes.
Add chicken thighs to pot and add broth, water, salt, bay leaves and bring to a boil. Once boiling, lower the heat and simmer for 30 min until the chicken can be easily shredded.
Transfer chicken to a cutting board and shred using two forks.
Add the chicken back to the broth along with the rice and other half of the celery. Simmer for 15-20 minutes until the rice is completely cooked and veryyyy soft.
In a medium bowl whisk the eggs, lemon juice and zest together until very frothy and almost thickened, this will take 2-3 minutes.
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Next, temper the egg mixture. Very slowly, add a ladle of hot broth into the egg mixture one spoonful at a time, whisking to combine. Continue adding a spoonful of broth at a time until the egg mixture is hot as well, about ⅓ of the soup.
Turn the heat off on the stove.
Slowly pour the egg/broth mixture back into the soup pot and give it a good mix. The soup should be nicely thickened.
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Ladle into a bowl and serve with a drizzle with the lemon olive oil, big crack of freshly ground pepper and plenty of dill fronds. Ahhh, enjoy!