Name: Lemony Chicken and Rice Soup (Avgolemono)
Yield: 4 Servings
Ingredients: 1 3-pound chicken; 1 large carrot, cut into large pieces; 1 large leek, white and pale-green parts only, halved; ½ medium onion; Kosher salt; 2 large eggs; 6 tablespoons fresh lemon juice; ⅔ cup long-grain white rice (preferably Carolina); Freshly ground black pepper and olive oil (for serving)

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Alex Lau

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Recipe notes

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