If you’ve tasted a well-made avgolemono with its velvety texture and lemony flavor, you’ll long to make it at home. And it’s so simple, particularly if you’ve just boned a chicken breast and have the rib cage handy, or if you have some chicken broth in your freezer.
Ingredients
Garnish
Preparation
Put the chicken bones and giblets, if using, in a small pot along with the onion and parsley stems, and cover with 1 3/4 cups water. Bring to a boil, then simmer, covered, for about 30 minutes; you should now have about 1 cup of broth. With a slotted spoon, fish out the parsley stems, onion pieces, chicken bones, and giblets, and discard. (If you’re using ready made stock instead, just bring a cup of it to a boil.) Toward the end of the cooking time, scoop up 1/4 cup of broth and pour slowly into the beaten egg as you whisk steadily. Pour this tempered egg back into the broth, continuing to whisk over very low heat until lightly thickened. Season the soup with salt and several squeezes of the lemon. Taste, and determine how much you want; it should be quite lemony. Scatter in the cooked chicken, and let warm through; then top your bowl of this blissful soup with a little chopped parsley.
