📝 About This Recipe
Avgolemono is the jewel of Greek comfort food, a luxurious and velvety soup that achieves its creamy texture without a drop of dairy. This soul-warming dish balances a rich, savory chicken broth with a bright, citrusy punch and a delicate egg-based emulsion. Whether you are nursing a cold or hosting a Mediterranean feast, this soup is a masterclass in balancing simple, high-quality ingredients.
🥗 Ingredients
The Broth and Chicken
- 3-4 lbs Whole Chicken (cleaned, or use high-quality bone-in pieces)
- 10 cups Water (enough to cover the chicken completely)
- 1 large Yellow Onion (peeled and halved)
- 2 medium Carrots (peeled and cut into large chunks)
- 2 pieces Celery Stalks (cut into large chunks)
- 1 teaspoon Black Peppercorns (whole)
- 2 teaspoons Sea Salt (plus more to taste)
The Grains
- 3/4 cup Arborio or Calrose Rice (short-grain rice provides the best starch for thickening)
The Avgolemono Sauce
- 3 large Eggs (at room temperature)
- 2-3 large Lemons (juiced, about 1/2 to 2/3 cup of juice)
- 1 tablespoon Cold Water (to help stabilize the eggs)
For Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (high quality Greek oil)
- 1 pinch Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
Place the chicken, onion, carrots, celery, peppercorns, and salt in a large stockpot. Cover with 10 cups of water and bring to a boil over high heat.
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2
Once boiling, reduce the heat to low and skim off any foam that rises to the surface with a spoon. Simmer partially covered for 45-50 minutes until the chicken is tender and falling off the bone.
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3
Carefully remove the chicken and the vegetables from the pot. Strain the broth through a fine-mesh sieve into a clean pot to ensure a perfectly clear liquid. You should have about 7-8 cups of broth remaining.
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4
While the broth is still hot, add the rice. Simmer over medium-low heat for 15-20 minutes, or until the rice is tender and has released its starches.
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5
While the rice cooks, shred the chicken into bite-sized pieces, discarding the skin and bones. Set the meat aside and keep it warm.
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6
Once the rice is cooked, turn the heat to the lowest setting. The broth must be hot but NOT boiling when you add the egg mixture, or the eggs will scramble.
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7
In a medium bowl, whisk the 3 eggs with a tablespoon of cold water for 2-3 minutes until they are very frothy and pale.
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8
Slowly whisk in the lemon juice into the eggs in a steady stream until fully incorporated.
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9
Now, begin the tempering process: Take a ladle full of the hot broth and very slowly drizzle it into the egg-lemon mixture while whisking vigorously. Repeat this with 2-3 more ladles of broth until the egg mixture is warm to the touch.
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10
Gradually pour the tempered egg mixture back into the main pot of soup, stirring constantly with a wooden spoon.
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11
Continue to stir the soup over low heat for 2-3 minutes. You will see it thicken into a creamy, opaque consistency. Do not let it boil!
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12
Stir the shredded chicken back into the soup. 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 olive oil.
💡 Chef's Tips
Always use room temperature eggs to prevent the sauce from curdling when tempered. Short-grain rice like Arborio is superior to long-grain because its starch contributes to the signature creamy mouthfeel. Never let the soup reach a rolling boil once the egg-lemon sauce has been added, or the emulsion will break. If you prefer a thicker soup, you can use 4 eggs instead of 3. Leftovers will thicken significantly in the fridge; when reheating, add a splash of broth or water and heat gently on low.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough or traditional Greek Lagana bread for dipping. Pair with a crisp, acidic Greek white wine like an Assyrtiko from Santorini. A side of Kalamata olives and a block of feta cheese sprinkled with oregano adds a salty contrast. For a complete meal, serve alongside a light Maroulosalata (Greek Cos Lettuce Salad). A few sprigs of fresh mint can be used alongside the dill for an even brighter herbal profile.