Sous Vide Avgolemono Soup

This sous vide Avgolemono is like an Italian egg drop and rice soup with a burst of fresh lemon flavor. Serve fresh and enjoy.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 06:00

Temperature : 150F / 65.6C

Ingredients

• 1 (4-pound) whole chicken, trussed
• 6 cups water
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced white onion plus 1/2 cup finely diced onion
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 cup uncooked long-grain white rice
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 1 egg, beaten
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped scallion
• Lemon wedges, for garnish

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Combine the chicken, water, carrots, celery, and 2 cups diced onion. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Strain the cooking liquid through a fine-mesh strainer into a large bowl. Discard vegetable solids.
2. Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.
3. Heat olive oil in a stock pot or Dutch oven over medium heat. When the oil is shimmering, add the remaining onion and cook, stirring frequently, until soft, about 5 minutes.
4. Add the rice and garlic and saute for 2 minutes. Add the strained chicken cooking liquid and bring to a simmer. Continue to simmer until rice is cooked, about 20 minutes.
5. In a small bowl, whisk together lemon juice, egg, and cornstarch. Whisk into the soup. Add the chicken and simmer for 5 minutes. Season to taste with salt and pepper.
6. Serve topped with parsley, scallions, and lemon wedges.