Sous Vide Avgolemono Soup

Ingredients for 8

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 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

• Step 0

  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.

• Step 1

  Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  Serve topped with parsley, scallions, and lemon wedges.

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