Greek Avgolemono Soup... Just Like Uh... Mama Used To Make?

Busted ankle/achilles tendon/calf meant I actually had time to cook a real dinner last night rather than just throwing together something quick post-workout. I also had very little in my kitchen as I just got back into town from a snowboarding trip. The cupboards were bare. My Peapod delivery wasn't for another day. However, my freezer was full of chicken carcasses from the pulled barbecue chicken I had made for my parkourrific Superbowl party... and so I made a huge tangy, savory, and soothing pot of Greek Avgolemono Soup.


I took the carcasses of 2 roasted chickens and a bunch of chicken leg bones and set them to simmer in a stock pot with 1/2 tsp sea salt. Just add enough water to cover the bones and let it go for at least an hour or two. I like to let mine go for a little longer so the chicken broth has a nice concentrated flavor. Strain the bones from the broth and return the broth to the stock pot. Pick the leftover meat off the bones and set aside. You can also use store bought chicken broth which makes this all go much faster, of course. The added chunks of chicken are optional. Add a couple handfuls of long grain white rice or orzo and let simmer for 20 minutes.

While the broth is simmering, saute in 1 tbsp butter and 1 tbsp olive oil about 1/2 cup or more of shredded celery, 1/2 cup or more of thinly sliced onion, and 1/4 cup shredded carrot. I like to do the celery and onion first and let the onions carmelize and then throw in the carrot at the very end since well, nothing is worse than mushy carrot. Set this mixture aside.

Now, take 3 eggs and whisk together with the juice of two lemons. I tried using one huge lemon, but would have liked it to be a little tangier so will use two next time. If you want the broth to be richer or thicker, add an additional egg yolk or two. Take the broth of the stove and scoop a ladle of the broth off the top (try to avoid the rice). Whisk the ladle of broth into the egg and lemon... pouring the broth in slowly because you don't want the egg to cook, but rather become emulsified. Then pour the egg, lemon, broth mixture back into the main pot slowly, whisking like a madman until everything is integrated and the broth has a nice creamy appearance.

Throw back in the onion, celery, carrot mixture as well as the bits o' chicken and stir. Salt and pepper to taste and garnish with parsley!