📝 About This Recipe
Avgolemono is the jewel of Greek comfort food, a velvety masterpiece that relies on the magical alchemy of bright citrus and tempered eggs. This soul-warming soup transforms a simple chicken broth into a rich, creamy elixir without a single drop of dairy, celebrating the vibrant acidity of fresh lemons. It is a timeless Mediterranean classic that feels both light enough for a spring lunch and hearty enough to soothe any winter chill.
🥗 Ingredients
The Broth Base
- 3-4 pounds Whole Chicken (cut into pieces, or use bone-in thighs for maximum flavor)
- 8 cups Water (filtered)
- 1 Yellow Onion (peeled and halved)
- 2 Carrots (peeled and cut into large chunks)
- 2 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)
- 1/2 cup Fresh Lemon Juice (from 2-3 juicy lemons; do not use bottled juice)
- 1 teaspoon Lemon Zest (finely grated)
Garnish & Finish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken pieces, onion, carrots, celery, peppercorns, and salt. Cover with 8 cups of water.
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2
Bring to a boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface with a slotted spoon.
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3
Simmer gently for 40-45 minutes until the chicken is tender and falling off the bone. Remove the chicken and vegetables from the pot.
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4
Strain the broth through a fine-mesh sieve into a clean pot to ensure a silky, clear liquid. You should have about 6 cups of broth; if less, add a little water.
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5
While the broth is still hot, shred the chicken meat into bite-sized pieces, discarding the skin and bones. Set the meat aside.
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6
Bring the strained broth back to a gentle boil. Add the rice, reduce heat to low, and cover. Simmer for 15-18 minutes until the rice is tender but not mushy.
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7
In a medium bowl, whisk the room-temperature eggs until they are very frothy and pale, about 2 minutes. You can use a hand mixer for extra airiness.
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8
Slowly pour the lemon juice into the eggs while continuing to whisk constantly. This is the 'lemon' part of the avgolemono.
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9
TEMPERING: This is the crucial step. Ladle out 2 cups of the hot broth from the pot. Very slowly, in a thin stream, whisk the hot broth into the egg-lemon mixture. Whisk vigorously to prevent the eggs from curdling.
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10
Once the egg mixture is warm and tempered, pour it back into the main pot of soup, stirring constantly.
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11
Turn the heat to the lowest setting. Stir the soup for 2-3 minutes until it thickens slightly and coats the back of a spoon. Do NOT let it boil, or the eggs will scramble.
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12
Stir the shredded chicken and lemon zest back into the pot to warm through.
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13
Taste and adjust seasoning with more salt or lemon juice if desired. Ladle into warm bowls.
💡 Chef's Tips
Always use room temperature eggs to prevent the sauce from breaking when the hot broth is added. Freshly squeezed lemon juice is non-negotiable; the bottled stuff lacks the essential floral oils and bright acidity. If the soup is too thick the next day, reheat it very gently on low heat and add a splash of water or broth to loosen it. Avoid boiling the soup once the egg-lemon sauce has been added, as this will cause the emulsion to separate. For a lower-carb version, you can substitute the rice with cauliflower rice or orzo pasta (though rice is most traditional).
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough or warm pita bread for dipping. Pair with a crisp, chilled Greek white wine like Assyrtiko to complement the citrus notes. A side of Kalamata olives and feta cheese provides a salty contrast to the creamy soup. Add a handful of fresh baby spinach at the very end for a pop of color and extra nutrients. Garnish with an extra lemon wheel and a drizzle of premium Greek olive oil.