📝 About This Recipe
Avgolemono is the undisputed crown jewel of Greek comfort food, a silky, luxurious soup that balances the brightness of sun-ripened lemons with a rich, savory chicken broth. This ancient Mediterranean classic uses a unique tempering technique to create a creamy texture without a single drop of dairy. It is a soul-warming embrace in a bowl, perfect for chilly evenings or whenever you need a dose of culinary sunshine.
🥗 Ingredients
The Broth and Base
- 8 cups Chicken Stock (high-quality, low-sodium)
- 1.5 lbs Chicken Breast or Thighs (boneless, skinless)
- 3/4 cup Arborio or Calrose Rice (rinsed well)
- 1 piece Yellow Onion (halved)
- 1 piece Carrot (peeled and cut into large chunks)
- 1 piece Celery Stalk (cut into large chunks)
- 1 teaspoon Kosher Salt (plus more to taste)
- 5-6 pieces Black Peppercorns (whole)
The Avgolemono Sauce
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Lemon Juice (from 2-3 juicy lemons)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Cold Water (to help stabilize the eggs)
Finishing and Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (Greek variety preferred)
- 1 pinch Freshly Ground Black Pepper
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, combine the chicken stock, chicken pieces, halved onion, carrot, celery, and peppercorns.
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2
Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
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3
Simmer for 20-25 minutes until the chicken is fully cooked through and tender. Remove the chicken to a plate and set aside.
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4
Strain the broth through a fine-mesh sieve into a clean bowl, discarding the aromatics (onion, carrot, celery, peppercorns). Return the clear broth to the pot.
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5
Bring the broth back to a simmer. Add the rinsed rice and a teaspoon of salt. Cover and cook for 15-18 minutes, or until the rice is tender but not mushy.
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6
While the rice cooks, shred the cooked chicken into bite-sized pieces using two forks. Set aside.
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7
Once the rice is done, turn the heat to the lowest setting. It is crucial that the soup is not boiling when you add the egg mixture.
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8
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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9
Slowly whisk the lemon juice and lemon zest into the eggs in a steady stream.
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10
Now, the tempering: While whisking the egg mixture constantly, slowly ladle about 2 cups of the hot broth into the eggs. This raises the egg temperature slowly so they don't scramble.
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11
Gradually pour the tempered egg mixture back into the large pot of soup, stirring constantly to incorporate.
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12
Stir the shredded chicken back into the pot. Keep the heat on low for 1-2 minutes, stirring gently, until the soup thickens slightly to a velvety consistency. Do not let it boil.
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13
Taste and adjust seasoning with more salt or lemon juice if desired. Stir in the fresh dill just before serving.
💡 Chef's Tips
Always use room temperature eggs to prevent the sauce from curdling during the tempering process. For the best texture, use a short-grain starchy rice like Arborio; the starch helps create that signature creamy body. Never let the soup reach a boil once the egg-lemon mixture has been added, or the eggs will separate. If reheating leftovers, do so very gently over low heat, stirring frequently to maintain the emulsion. If you prefer a thicker soup, you can increase the rice to 1 cup or add an extra egg yolk.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough or warm pita bread to soak up the velvety broth. Pair with a crisp Greek salad (Horiatiki) featuring kalamata olives and feta cheese. A glass of chilled Assyrtiko or a light, dry white wine complements the citrus notes beautifully. Garnish with an extra slice of lemon and a crack of fresh black pepper for a professional finish. Add a few drops of high-quality Greek olive oil on top of each bowl for added richness.