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Begin by warming two tablespoons of olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots to the pan, sautéing them until the vegetables are tender and the onion turns translucent—this usually takes about three minutes. Adding aromatics at the start infuses the base with rich flavor. Add the garlic and sauté briefly, about 20 seconds, until it becomes fragrant and slightly browned, releasing its essential oils and flavor into the soup. Season the mixture with kosher salt and a dash of black pepper for balanced seasoning that allows the fresh ingredients to shine.
Adding the Rice and Chicken Stock
Next, add in 1/2 cup of Arborio rice and stir it well, ensuring each grain is coated with the seasoned olive oil. The Arborio rice will gradually release starch as it cooks, lending a creamy texture to the soup. Pour in six cups of low-sodium chicken stock, which acts as the soup’s savory base, and add a large bay leaf. Allow the mixture to come to a gentle simmer. Keep it at a low simmer for about 10 minutes or until the rice is tender and fully cooked. This cooking time helps the rice release enough starch to thicken the broth naturally, creating a rich, creamy base.
Incorporating Shredded Chicken
Once the rice is tender, add the shredded chicken to the pot, maintaining a gentle simmer. The chicken not only adds a hearty element to the soup but also contributes additional protein, making the dish more filling. For a smooth texture, avoid boiling the soup at this stage, as excessive heat can toughen the chicken. Stir the soup occasionally, allowing the chicken to meld with the other flavors.
Preparing the Lemon-Egg Mixture
In a separate medium-sized bowl, whisk together 1/3 cup of fresh lemon juice and two large eggs until the mixture becomes light and frothy. This step is crucial as it creates the signature creamy texture without needing dairy. The lemon-egg combination, known as avgolemono, is unique to Greek cooking and brings a tangy, silky element to the soup.
Tempering the Egg Mixture
Adding the Rice and Chicken Stock
Next, add in 1/2 cup of Arborio rice and stir it well, ensuring each grain is coated with the seasoned olive oil. The Arborio rice will gradually release starch as it cooks, lending a creamy texture to the soup. Pour in six cups of low-sodium chicken stock, which acts as the soup’s savory base, and add a large bay leaf. Allow the mixture to come to a gentle simmer. Keep it at a low simmer for about 10 minutes or until the rice is tender and fully cooked. This cooking time helps the rice release enough starch to thicken the broth naturally, creating a rich, creamy base.
Incorporating Shredded Chicken
Once the rice is tender, add the shredded chicken to the pot, maintaining a gentle simmer. The chicken not only adds a hearty element to the soup but also contributes additional protein, making the dish more filling. For a smooth texture, avoid boiling the soup at this stage, as excessive heat can toughen the chicken. Stir the soup occasionally, allowing the chicken to meld with the other flavors.
Preparing the Lemon-Egg Mixture
In a separate medium-sized bowl, whisk together 1/3 cup of fresh lemon juice and two large eggs until the mixture becomes light and frothy. This step is crucial as it creates the signature creamy texture without needing dairy. The lemon-egg combination, known as avgolemono, is unique to Greek cooking and brings a tangy, silky element to the soup.
Tempering the Egg Mixture
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