📝 About This Recipe
Avgolemono is the jewel of Greek comfort food, a velvety, sunshine-hued soup that balances rich chicken broth with a sharp, refreshing citrus finish. This ancient Mediterranean technique creates a luxurious, cream-like texture without using a single drop of dairy, relying instead on the magic of tempered eggs. It is a soul-warming dish that manages to be both incredibly light and deeply satisfying, perfect for a cold winter night or a revitalizing spring lunch.
🥗 Ingredients
The Base
- 8 cups Chicken Stock (high quality, preferably homemade or low-sodium)
- 1 lb Chicken Breast (boneless, skinless)
- 3/4 cup Arborio or Calrose Rice (short-grain starchy rice is best for texture)
- 1 small Yellow Onion (peeled and left whole to flavor broth)
- 1 piece Bay Leaf (dried)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon White Peppercorn (freshly cracked)
The Avgolemono Emulsion
- 3 large Eggs (must be at room temperature)
- 1/2 cup Fresh Lemon Juice (about 2-3 large lemons; do not use bottled)
- 1 tablespoon Cold Water (helps stabilize the egg whites)
For Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (high quality Greek oil)
- 4-6 pieces Lemon Slices (thinly sliced for presentation)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the chicken stock, whole onion, bay leaf, and the whole chicken breast.
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2
Bring the liquid to a gentle boil over medium-high heat, then immediately reduce to a simmer. Skim off any foam that rises to the surface.
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3
Poach the chicken for about 15-20 minutes until fully cooked through. Remove the chicken and the whole onion from the pot; discard the onion.
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4
While the chicken cools slightly, add the rinsed rice to the simmering broth. Cook the rice for 15-18 minutes until tender but not mushy.
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5
Shred the poached chicken into bite-sized pieces using two forks and return the meat to the pot. Season the soup with salt and white pepper.
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6
Turn the heat to the lowest setting. It is vital that the soup is not boiling when you add the egg mixture, or it will curdle.
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7
In a medium bowl, whisk the 3 room-temperature eggs with a tablespoon of cold water for 2-3 minutes until very frothy and pale.
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8
Slowly stream in the lemon juice while continuing to whisk vigorously. The mixture should look light and bubbly.
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9
Now, begin the tempering process: Ladle out about 2 cups of the hot broth from the pot into a measuring cup.
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10
Slowly, in a thin stream, whisk the hot broth into the egg and lemon mixture. This raises the temperature of the eggs gradually so they don't scramble.
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11
Once the egg mixture is warm to the touch, slowly pour the tempered mixture back into the main pot, stirring the soup constantly.
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12
Continue to stir over very low heat for 2-3 minutes. You will see the soup thicken into a creamy, opaque consistency. Do not let it boil!
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13
Taste and adjust seasoning, adding more lemon if you prefer a sharper tang or more salt to bring out the chicken flavor.
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14
Ladle into warm bowls immediately. Garnish with a sprinkle of fresh dill, a thin lemon slice, and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use room temperature eggs to prevent the sauce from breaking or curdling. Never let the soup reach a boil after the egg-lemon mixture has been added; high heat will cause the eggs to scramble. For the best texture, use starchy short-grain rice like Arborio, which releases starch and helps thicken the body of the soup. If the soup thickens too much upon standing, thin it out with a splash of warm chicken broth or water. Freshly squeezed lemon juice is non-negotiable; bottled juice lacks the bright enzymes needed for the correct flavor profile.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough or pita bread for dipping. Pairs beautifully with a crisp Greek salad (Horiatiki) featuring kalamata olives and feta. Accompany with a glass of chilled Assyrtiko or a dry Pinot Grigio. For a traditional touch, serve with a side of Kalamata olives and a block of feta drizzled with oregano. Enjoy as a restorative lunch or as an elegant first course for a Mediterranean dinner party.