Bennett David

03 Lemony Chicken & Rice Soup with Gyros

13 min read

Full Shopping List

Produce Section

  • 1 medium onion
  • 2 medium carrots
  • 2 celery stalks
  • 1 head garlic (need 7-10 cloves total)
  • 3-4 lemons (need juice and zest)
  • 1 bunch fresh dill
  • 1 bunch fresh mint (optional)
  • 1 English cucumber
  • 1 head lettuce or mixed greens
  • 2 medium tomatoes
  • 1 red onion

Meat Department

  • 2-3 chicken breasts OR 4-6 bone-in chicken thighs (for soup)
  • 2 pounds boneless, skinless chicken thighs (for gyros)

Dairy Section

  • 3 cups plain full-fat Greek yogurt (1 for marinade, 2 for tzatziki)
  • 4 large eggs
  • Feta cheese (crumbled or block)

Bakery

  • Pita bread (at least 8 pieces)

Grocery Aisles

  • 8 cups (64 oz) chicken broth (preferably low-sodium)
  • 1 cup long-grain white rice or arborio rice
  • Bottle of dry white wine
  • Extra virgin olive oil
  • Red wine vinegar
  • Honey
  • Bay leaves
  • Dried oregano
  • Dried thyme
  • Ground cumin
  • Sweet paprika
  • Ground cinnamon
  • Ground coriander
  • Sumac (optional, might be in international section)
  • Black pepper
  • White pepper
  • Salt (kosher or sea salt preferred)

International/Specialty Foods

  • Kalamata olives (optional)

Optional Equipment (if needed)

  • Digital instant-read thermometer
  • Microplane grater (for zesting)
  • Fine mesh strainer

Rich and Flavorful Avgolemono Soup

Ingredients:

  • 8 cups high-quality chicken broth
  • 2-3 chicken breasts (or 4-6 thighs with bones for more flavor)
  • 1 cup long-grain white rice (or arborio for creamier texture)
  • 3-4 large eggs
  • Juice of 2-3 fresh lemons
  • 1 teaspoon lemon zest (NEW!)
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4-5 garlic cloves, minced
  • 1/2 cup dry white wine (NEW!)
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • Fresh dill (about 2-3 tablespoons, chopped)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon white pepper (NEW!)

Secret Tips for Maximum Flavor:

  1. Start with a flavor base: The onion, carrot, and garlic sautéed in olive oil provide a rich foundation for the broth. Cook them until the onions are translucent and aromatic.
  2. Use bone-in chicken: While boneless chicken works, bone-in chicken pieces will create a more flavorful broth. Remove the bones before serving.
  3. Add white wine: Deglaze the pot with white wine after sautéing vegetables to add complexity and depth to the soup.
  4. Egg technique matters: For the creamiest texture, separate egg whites and yolks. Whisk egg whites until they develop a foamy consistency, then add the egg yolks and continue whisking.
  5. Temperature control is crucial: Use a digital thermometer to ensure the broth is below 180°F (82°C) before tempering the eggs.
  6. Double citrus punch: The combination of both lemon juice and zest creates a more complex lemon flavor.
  7. No boiling after adding eggs: Never let the soup boil after adding the egg mixture - this ruins the silky texture.
  8. Fresh herbs make a difference: Add fresh dill right before serving for bright flavor.

Preparation:

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add white wine and simmer until reduced by half, about 3-4 minutes.
  4. Pour in chicken broth, add bay leaves and dried oregano. Bring to a boil.
  5. Add chicken pieces and reduce heat to simmer until chicken is cooked through (about 20-25 minutes).
  6. Remove chicken, let cool slightly, then shred into bite-sized pieces.
  7. Add rice to the simmering broth and cook until tender (about 15-20 minutes).
  8. In a separate bowl, create the avgolemono sauce: Whisk egg whites until foamy, add yolks, then slowly add lemon juice and zest while continuing to whisk.
  9. Check broth temperature with thermometer to ensure it’s below 180°F (82°C).
  10. Temper the eggs by slowly adding 2 ladles of hot broth to the egg-lemon mixture while whisking constantly.
  11. Slowly pour the tempered egg-lemon mixture back into the pot, stirring continuously.
  12. Add the shredded chicken, fresh dill, and white pepper.
  13. Remove from heat immediately after adding the egg mixture.
  14. Season with salt and pepper to taste.

Marinated Chicken Gyros

Ingredients for Chicken Marinade:

  • 2 pounds boneless, skinless chicken thighs
  • 1 cup plain Greek yogurt (full-fat for best flavor)
  • 4-6 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 1-2 lemons
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cinnamon (NEW!)
  • 1 tablespoon honey (NEW!)
  • 1 teaspoon sumac (if available) (NEW!)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1 tablespoon fresh dill, chopped (optional)

Secret Tips for Maximum Flavor:

  1. Use chicken thighs: Boneless, skinless chicken thighs have higher fat content which adds more flavor when grilled.
  2. Yogurt works magic: Greek yogurt contains lactic acid which gently helps break down the proteins in chicken, resulting in a more tender texture.
  3. Honey balances acidity: The addition of honey helps balance the acidic elements in the marinade for a more complex flavor profile.
  4. Time matters: Marinate for at least 1 hour but no more than 4 hours. The lemon juice can affect texture if left too long.
  5. Pat dry before cooking: Remove excess marinade and pat chicken dry before grilling for better browning.

Tzatziki Sauce:

  • 2 cups Greek yogurt (full-fat)
  • 1 English cucumber, grated and drained
  • 3-4 garlic cloves, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest (NEW!)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • Salt and pepper to taste

Tzatziki Tips:

  1. Proper draining is critical: Place grated cucumber in a clean dishcloth and squeeze thoroughly to remove all excess moisture.
  2. Sequence matters: Whip the yogurt first, then add garlic paste, followed by the cucumber.
  3. Gradual incorporation: Add olive oil slowly while mixing for the best consistency.
  4. Aging improves flavor: Make the tzatziki at least 2 hours (preferably overnight) before serving to allow flavors to meld.

Equipment:

  • Digital instant-read thermometer (NEW!)
  • Microplane for zesting lemons (NEW!)
  • Fine mesh strainer (NEW!)
  • Cast iron skillet or grill pan (NEW!)
  • Food storage containers with tight seals (NEW!)

Timing and Storage Considerations:

  1. Critical timing: Add egg-lemon mixture to soup immediately before serving.
  2. For batch cooking: Prepare soup base and chicken ahead, but finish soup with egg-lemon mixture just before serving.
  3. Storage limits:
    • Avgolemono Soup base (without egg-lemon mixture): Up to 3 days refrigerated or 3 months frozen
    • Cooked chicken: Up to 3 days refrigerated
    • Tzatziki: Up to 5 days refrigerated
    • Store assembled components separately and combine when serving

Troubleshooting:

  1. If soup curdles: Quickly strain through fine mesh and restart with new egg-lemon mixture at a lower temperature.
  2. For dry chicken: Cook only to 165°F internal temperature and rest 5-10 minutes before slicing.
  3. If tzatziki separates: Drain excess liquid and stir in 1 tablespoon additional Greek yogurt.
  4. For bitter lemon flavor: Balance with a pinch of sugar or honey.

Full Prep Plan

Up to 3 Days Before

Make Tzatziki Sauce (30-40 minutes):

  1. Grate 1 English cucumber using the large holes of a box grater.
  2. Place grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. Really squeeze hard - this is crucial for proper consistency.
  3. In a medium bowl, whip 2 cups of Greek yogurt with a spoon until smooth.
  4. Add 3-4 minced garlic cloves to the yogurt and mix well.
  5. Add the squeezed cucumber to the yogurt mixture and stir to combine.
  6. Slowly drizzle in 2 tablespoons olive oil while stirring continuously.
  7. Add 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons chopped fresh dill, and 1 tablespoon chopped mint (if using).
  8. Season with salt and pepper to taste.
  9. Cover and refrigerate for at least 2 hours, preferably 1-3 days, to allow flavors to develop.
  10. Check occasionally and drain any excess liquid that may separate.

Prepare Homemade Pita (Optional, 2 hours):

  • If making homemade pita bread, prepare and store properly.

Day Before

Morning/Afternoon (1.5-2 hours):

Shopping & Prep:
  1. Purchase all fresh ingredients for both dishes.
  2. Wash and thoroughly dry all fresh herbs.
Vegetable Preparation:
  1. Finely dice 1 medium onion. Store in airtight container in refrigerator.
  2. Finely dice 2 carrots. Store in airtight container in refrigerator.
  3. Finely dice 2 celery stalks. Store in airtight container in refrigerator.
  4. Mince 4-5 garlic cloves. Store in airtight container in refrigerator.
  5. Chop 2-3 tablespoons fresh dill for soup. Store wrapped in slightly damp paper towel in refrigerator.
Soup Base Preparation:
  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add prepared onions, carrots, and celery, cooking until softened (about 5-7 minutes).
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add 1/2 cup dry white wine and simmer until reduced by half, about 3-4 minutes.
  5. Pour in 8 cups chicken broth, add 2 bay leaves and 1 tablespoon dried oregano. Bring to a boil.
  6. Add 2-3 chicken breasts (or 4-6 thighs with bones) and reduce heat to simmer until chicken is cooked through (about 20-25 minutes).
  7. Use digital thermometer to ensure chicken has reached 165°F (74°C).
  8. Remove chicken, let cool slightly, then shred into bite-sized pieces.
  9. Strain broth if desired for a clearer soup.
  10. Cool soup base and shredded chicken separately, then refrigerate in airtight containers.
Gyro Components Preparation:
  1. Thinly slice 1 red onion and store in airtight container in refrigerator.
  2. Slice 2-3 tomatoes and store in airtight container in refrigerator.
  3. Measure and combine dry spices for chicken marinade:
    • 1 tablespoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon ground cumin
    • 1 teaspoon sweet paprika
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground coriander
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon sumac (if available)
  4. Store spice mix in a small container until needed.

Day of Serving

5-6 Hours Before (15 minutes):

  1. Remove soup base and shredded chicken from refrigerator to come to room temperature.
  2. Set out all ingredients for chicken marinade to come to room temperature:
    • 1 cup Greek yogurt
    • 3 tablespoons olive oil
    • 2 lemons (for juice and zest)
    • 2 tablespoons red wine vinegar
    • 1 tablespoon honey
    • Prepared spice mix

4 Hours Before (20 minutes):

  1. Prepare chicken marinade:
    • In a large bowl, combine 1 cup plain Greek yogurt, 4-6 minced garlic cloves, 3 tablespoons olive oil, juice and zest of 1-2 lemons, 2 tablespoons red wine vinegar, 1 tablespoon honey, and all the prepared spice mix.
    • Whisk thoroughly to combine.
  2. Pat 2 pounds of chicken thighs dry with paper towels.
  3. Add chicken to the marinade, ensuring each piece is well coated.
  4. Cover bowl with plastic wrap and refrigerate for exactly 2-3 hours (set a timer to ensure you don’t exceed 4 hours).
  5. Check tzatziki and drain any excess liquid if needed.

2 Hours Before (30 minutes):

  1. Remove chicken from refrigerator so it can warm slightly while still marinating.
  2. Reheat soup base in a large pot over medium heat until it reaches a simmer.
  3. Once simmering, add 1 cup rice and cook until tender (about 15-20 minutes).
  4. While rice is cooking, remove chicken from marinade and pat dry with paper towels.
  5. Turn off heat on soup and keep covered once rice is cooked.

1.5 Hours Before (30 minutes):

  1. Heat cast iron skillet, grill pan, or outdoor grill to medium-high heat.
  2. Cook chicken for 4-5 minutes per side or until internal temperature reaches 165°F (74°C) on your digital thermometer.
  3. Transfer chicken to a plate, tent loosely with foil, and let rest for 10 minutes.
  4. Slice chicken against the grain at a slight angle for more tender bites.
  5. Cover and set aside at room temperature (if your kitchen is warm, refrigerate and reheat slightly before serving).

1 Hour Before (30 minutes):

  1. Wash and dry lettuce or mixed greens for gyros.
  2. Tear or chop lettuce into bite-sized pieces.
  3. Remove tzatziki from refrigerator to take the chill off slightly.
  4. Portion tzatziki into a serving bowl, drizzle with a little olive oil on top.
  5. Crumble feta cheese (about 1/2 cup) into a small serving bowl.
  6. If using, place kalamata olives in a small serving bowl.
  7. Set the table completely, including all serving dishes, utensils, and beverages.

30 Minutes Before (15 minutes):

  1. Arrange all gyro toppings on a serving platter:
    • Sliced chicken
    • Prepared lettuce
    • Sliced tomatoes
    • Sliced red onions
    • Crumbled feta cheese
    • Kalamata olives (if using)
  2. Heat oven to 300°F (150°C) for warming pita bread.
  3. Wrap pita bread in aluminum foil and place in oven for 5-10 minutes until warm, or heat individually on a dry skillet just before serving.

Just Before Serving - Soup Final Steps (10 minutes):

  1. Check soup temperature - it should be hot but not boiling (around 160-170°F/71-77°C).
  2. If needed, reheat soup gently to proper temperature, being careful not to boil.
  3. Prepare egg-lemon mixture:
    • In a medium bowl, separate 3-4 eggs, keeping whites and yolks separate.
    • Whisk egg whites vigorously until they develop a foamy consistency.
    • Add egg yolks to the whites and continue whisking.
    • While whisking, gradually add juice of 2-3 lemons and 1 teaspoon lemon zest.
  4. Temper the eggs:
    • Slowly add 2 ladles of hot broth (about 1-2 cups) to the egg-lemon mixture while whisking constantly.
    • Use a steady, thin stream to prevent curdling.
  5. Add tempered mixture to soup:
    • Turn heat to very low or off.
    • Slowly pour the tempered egg-lemon mixture back into the pot, stirring continuously.
    • Stir in the shredded chicken, fresh dill, and 1/4 teaspoon white pepper.
    • Remove from heat immediately after adding the egg mixture.
  6. Taste and adjust with salt and black pepper.
  7. Ladle into bowls and serve immediately.

Serving Sequence:

  1. Serve the avgolemono soup in warmed bowls as a first course.
  2. Place a small lemon wedge and a sprinkle of fresh dill on top of each soup bowl.
  3. After soup is enjoyed, serve the gyro components:
    • Remove pita from oven and place in a cloth-lined basket to keep warm.
    • Place all toppings and tzatziki on the table.
    • Show your loved one how to assemble a perfect gyro:
      • Spread tzatziki on warm pita
      • Layer with sliced chicken
      • Add vegetables, feta, and olives
      • Drizzle with a little extra olive oil if desired
      • Fold or roll the pita

Troubleshooting Tips:

  • If soup curdles: Quickly transfer to a blender and pulse, or strain through fine mesh and restart with new egg-lemon mixture.
  • If chicken is undercooked: Return to pan until it reaches 165°F internally.
  • If tzatziki is too watery: Drain excess liquid and stir in an additional tablespoon of Greek yogurt.
  • If soup is too thick after sitting: Add a little warm broth and stir gently (do not boil).
  • If pita bread dries out: Sprinkle with a few drops of water before reheating.

This comprehensive timeline will help you create a perfectly coordinated Greek feast with both dishes at their optimal taste and temperature when served. The detailed steps ensure you’ll impress your loved one with not just the delicious flavors but also your culinary organization skills!

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