📝 About This Recipe
Avgolemono is the soul of the Greek kitchen, a velvety marriage of rich chicken broth, tender rice, and a vibrant lemon-egg emulsion. This gluten-free masterpiece achieves its luxurious, creamy texture without a drop of dairy, relying instead on the culinary magic of tempering eggs. It is a bright, soul-warming bowl that perfectly balances savory depth with a refreshing citrus finish.
🥗 Ingredients
The Soup Base
- 8 cups Chicken Stock (high quality, low sodium)
- 1 lb Chicken Breast (boneless, skinless)
- 3/4 cup Arborio or Medium-Grain Rice (rinsed until water runs clear)
- 1 small Yellow Onion (kept whole, peeled)
- 1 medium Carrot (peeled and halved)
- 1 large Celery Stalk (halved)
- 1 piece Bay Leaf (dried)
- 1 teaspoon Sea Salt (plus more to taste)
- 4-5 pieces Black Peppercorns (whole)
The Avgolemono Sauce
- 3 large Eggs (at room temperature)
- 1/2 cup Lemon Juice (freshly squeezed, about 2-3 lemons)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Cold Water (to help stabilize the eggs)
Garnish and Finish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (high quality Greek oil)
- 1 pinch Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the chicken stock, whole onion, carrot, celery, bay leaf, and peppercorns. Bring to a gentle boil over medium-high heat.
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2
Once boiling, add the whole chicken breast. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through (internal temp of 165°F).
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3
Use tongs to remove the chicken, onion, carrot, and celery. Discard the vegetables and bay leaf. Set the chicken aside on a plate to cool slightly.
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4
Add the rinsed rice and sea salt to the simmering broth. Cover and cook for 15-18 minutes, or until the rice is tender but not mushy.
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5
While the rice cooks, shred the chicken into bite-sized pieces using two forks or your hands. Set aside.
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6
Once the rice is done, turn the heat to the lowest setting. It is vital the soup is not boiling when you add the egg mixture later.
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7
In a medium bowl, whisk the room-temperature 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 fresh lemon juice and lemon zest into the egg mixture until well combined.
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9
Now, perform the 'tempering': Ladle out about 2 cups of the hot broth from the pot. In a very slow, steady stream, whisk the hot broth into the egg/lemon mixture. This raises the temperature of the eggs slowly so they don't scramble.
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10
Slowly pour the tempered egg mixture back into the large pot with the remaining broth and rice, whisking constantly.
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11
Add the shredded chicken back into the pot. Stir gently over low heat for 1-2 minutes until the soup thickens slightly and becomes creamy. Do not let it boil!
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12
Taste and adjust seasoning with more salt or lemon juice if desired. The soup should be bright and velvety.
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13
Ladle into warm bowls and garnish with fresh dill, a crack of black pepper, and a tiny drizzle of Greek olive oil.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent curdling when the hot broth is added. Use Arborio rice if you prefer a thicker, starchier soup, as it releases more natural starch than long-grain varieties. Never let the soup reach a boil once the egg mixture has been added, or the eggs will separate and lose their creamy texture. If reheating leftovers, do so very gently on the stovetop over low heat, stirring constantly to maintain the emulsion. If the soup becomes too thick after sitting, thin it out with a splash of warm chicken broth or water.
🍽️ Serving Suggestions
Serve with a side of gluten-free crusty bread to soak up every drop of the creamy broth. Pairs beautifully with a crisp Greek salad featuring Kalamata olives and feta cheese. A glass of chilled Assyrtiko or a dry Sauvignon Blanc complements the citrus notes perfectly. Add a few steamed asparagus spears or sautéed spinach on the side for extra greens. Serve as a starter for a Mediterranean feast of grilled lamb or roasted vegetables.