📝 About This Recipe
Avgolemono is the jewel of Greek comfort food, a velvety masterpiece that achieves a creamy, luxurious texture without a single drop of dairy. This soul-warming soup balances a rich, savory chicken broth with the bright, electric zing of fresh lemon and the silkiness of tempered eggs. It is a timeless Mediterranean classic that feels like a warm hug in a bowl, perfect for chilly evenings or when you need a vibrant nutritional boost.
🥗 Ingredients
The Broth Base
- 8 cups Chicken Stock (high-quality, low-sodium)
- 1 lb Chicken Breast (boneless, skinless)
- 1 Yellow Onion (peeled and halved)
- 1 Carrot (peeled and cut into large chunks)
- 1 Celery Stalk (cut into large chunks)
- 5-6 whole Black Peppercorns
- 1 teaspoon Sea Salt (plus more to taste)
The Grains
- 3/4 cup Arborio or Orzo Rice (rinsed well)
The Avgolemono Emulsion
- 3 Large Eggs (at room temperature)
- 1/2 cup Fresh Lemon Juice (from 2-3 juicy lemons)
- 1 teaspoon Lemon Zest (finely grated)
Garnish & Finishing
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- to taste Freshly Ground Black Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the chicken stock, whole chicken breast, halved onion, carrot chunks, celery, and peppercorns.
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2
Bring the liquid to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Cover and cook for 20-25 minutes until the chicken is fully cooked through.
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3
Using tongs, remove the chicken breast to a plate and let it rest. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the vegetables and peppercorns, then return the clear broth to the pot.
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4
Bring the strained broth back to a simmer. Add the rinsed rice (or orzo) and a pinch of salt. Cook for 12-15 minutes, or until the grain is tender but still has a slight bite (al dente).
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5
While the rice cooks, shred the rested chicken breast into bite-sized pieces using two forks. Set aside.
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6
Prepare the egg-lemon mixture: In a medium bowl, whisk the 3 room-temperature eggs vigorously for 2-3 minutes until they are frothy and pale yellow.
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7
Slowly pour the fresh lemon juice and lemon zest into the eggs while continuing to whisk constantly. This ensures the acid doesn't curdle the eggs prematurely.
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8
Tempering (The Critical Step): Once the rice is cooked, turn the heat under the pot to the lowest possible setting. Ladle out about 2 cups of the hot broth into a measuring pitcher.
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9
In a very slow, steady stream, whisk the hot broth into the egg-lemon mixture. Whisk rapidly and constantly to raise the temperature of the eggs gradually without scrambling them.
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10
Slowly pour the now-warm egg-lemon-broth mixture back into the main pot, stirring the soup continuously.
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11
Continue to cook the soup over low heat for 3-5 minutes. Do NOT let it boil, or the eggs will curdle. The soup will thicken naturally into a creamy, opaque consistency.
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12
Stir the shredded chicken back into the pot to warm through. Taste and adjust seasoning with more salt or lemon juice if desired.
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13
Ladle the soup into warm bowls. Garnish with fresh dill, a crack of black pepper, and a tiny drizzle of high-quality olive oil.
💡 Chef's Tips
Always use room temperature eggs to prevent the sauce from breaking when tempered. Use fresh lemons only; bottled juice lacks the bright essential oils needed for the authentic flavor profile. If using rice, Arborio is preferred because its high starch content adds to the creaminess of the broth. Never let the soup reach a boil after the egg mixture has been added, or you will end up with lemon-flavored scrambled eggs. To reheat leftovers, do so very gently on the stove over low heat, stirring constantly to maintain the emulsion.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough or traditional Greek pita bread for dipping. A side of Kalamata olives and pickled peppers provides a salty contrast to the creamy soup. Pair with a crisp, dry Greek white wine like Assyrtiko. Follow with a light Greek salad (Horiatiki) for a complete Mediterranean feast. For an extra punch of flavor, add a few leaves of fresh mint along with the dill.