Avgolemono: Chicken Soup with Egg-Lemon Sauce

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Delish!! Thanks to previous reviews I made the following choices w excellent results:

Roasted chicken bones and added to pot to simmer at same time as adding onions, leeks, carrots, etc. Then removed bones, leeks, bay leaves and blended w immersion blender.

Reduced lemon to juice of two lemons which was just a smidge over 1/3 cup.

Increased eggs from 2 to 4.

Increased arorbio rice to 1 1/2 cups. Our arorbio only took 15 minutes to get al dente.

Seasoned w salt, freshly ground pepper and dill.

Topped with parmesan.

The soup was thick and creamy, well seasoned and just the right amount of lemon without being over powering.

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EXCELLENT and a keeper. I hadnt heard of this yummy dish.
My minor changes - I was making it for 2 so i froze half of the recipe for final stages later. I added proportionately more rice to make it thicker and creamier.
It truly fantastic and light.
I couldnt resist having more during cleanup. it was much thicker so i added some parm cheese and has a lemony chicken risotto :-

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Very nice chicken and rice soup! Not as creamy as I've had, but I prefer this version. Simple to make and with a couple personal tweeks it has become a favorite. It is a regular now in our "simple and reasonably quick" soup lineup.

Tweeks:
1/3 cup (1 large lemon with zest reserved in case it still needs a kicklemon juice is about right for my tastes.
I double the rice amount as well. Also I reduce the salt to just 2 Tbsp.

All other steps and amounts are as listed in original recipe.

The arborio is a nice touch - creamy but firmer than orzo

I will also be stewing all my whole chicken according to this recipe. Nice broth and flavor with the leeks.

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εξαιρετική (Excellent. Made this as the first course for Christmas dinner for many friends, including a passel of Greeks. It was so well received! I'll comment on how I made-ahead part of the recipe. I made double the recipe, but ended up only using 1/2 the chicken in the final. The day before, I boiled the chicken, chopped it, and completed the stock with the boiled vegi's, and removed them. I refrigerated the chicken meat and stock separately. The day of the party, I removed the stock and chicken about 1.5 hours before serving. Brought the broth to a boil, added and cooked the rice for 1/2 hour as directed, lowered the temp and added the meat. Then, 5 minutes before serving, I mixed well two cups of broth with the lemon and egg and then added it back to the pot. It was done. Served it as the first course for dinner and it was great. One person thought there was too much lemon (perhaps, I used fresh, large lemons, but all the other Greeks thought it was perfect. Great recipe.

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Excellent soup! Needed a little more rice, in my opinion

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I always stick to the original recipe for the first attempt and I was pleasantly surprised at how well this turned out as it was written. In retrospect I would boil and pull the meat, then roast the bones and add them back in with the veggies for a little more depth. The one change I did make was shredding the meat rather than cubing which gave it a more rustic texture. Initially the end result was a little thin but I left it on the stove using a diffuser for an extra half hour and it tightened up nicely where it was still soup like rather than the much thicker restaurant versions I'm accustomed to. I do like the puree ideas you've all added and the dill occured to me as a nice addition too.

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Perfecto!

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Best soup ever. I also cook the chicken in stock. For those that find this soup too thin perhaps added too much water trying to cover the chicken? Found that 2 quarts does not cover the chicken. Great flavor and freezes well.

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YUM!! Great Greek dish from a great Greek chef :
A wonderful twist on chicken soup. OPA!

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This is a great recipe for one of my family's favorite soups.