📝 About This Recipe
Avgolemono is the soul of Greek comfort food, a silky-smooth masterpiece where simple ingredients are transformed into a luxurious, citrus-bright elixir. This traditional soup relies on the alchemy of tempering eggs with fresh lemon juice and hot broth to create a creamy texture without a drop of dairy. It is a harmonious balance of rich chicken essence, tender rice, and a vibrant acidic finish that warms the heart and awakens the palate.
🥗 Ingredients
The Broth & Base
- 8 cups Chicken Stock (high-quality, low-sodium or homemade)
- 1 lb Chicken Breast (boneless, skinless)
- 3/4 cup Arborio or Carnaroli Rice (rinsed until water runs clear)
- 1/2 piece Yellow Onion (kept whole for flavoring)
- 1 piece Bay Leaf (dried)
- 1 teaspoon Kosher Salt (plus more to taste)
- 5-6 pieces Black Peppercorns (whole)
The Egg-Lemon (Avgolemono) Sauce
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Lemon Juice (from 2-3 juicy lemons)
- 1 tablespoon Cold Water (helps stabilize the eggs)
For Garnish & Finishing
- 2 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Extra Virgin Olive Oil (high-quality Greek oil for drizzling)
- 1 pinch Freshly Ground Black Pepper (to taste)
- 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 half, bay leaf, and peppercorns. Bring to a gentle boil over medium-high heat.
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2
Carefully add the chicken breast to the boiling stock. Reduce the heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F.
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3
Using tongs, remove the chicken breast and place it on a cutting board to rest. Use a slotted spoon to remove and discard the onion, bay leaf, and peppercorns.
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4
Add the rinsed rice and a teaspoon of salt to the simmering broth. Cook over medium-low heat for 15-18 minutes, or until the rice is tender but not mushy.
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5
While the rice cooks, shred the rested chicken into bite-sized pieces using two forks. Set aside.
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6
Once the rice is ready, turn the heat to the lowest setting. The broth must be hot but NOT boiling for the next stage to prevent the eggs from curdling.
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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 they are very frothy and lightened in color.
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8
Slowly stream the lemon juice into the eggs while continuing to whisk vigorously. This creates the base of your 'Avgolemono'.
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9
Now comes the tempering: Ladle out about 2 cups of the hot broth from the pot. While whisking the egg-lemon mixture constantly, very slowly drizzle the hot broth into the bowl. This gradually raises the temperature of the eggs.
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10
Once the egg mixture is warm and well-combined with the broth, slowly pour the contents of the bowl back into the main pot, stirring the soup continuously.
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11
Add the shredded chicken back into the pot. Stir gently over low heat for 2-3 minutes. You will notice the soup thicken slightly and turn a beautiful opaque, creamy yellow.
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12
Taste the soup and adjust the salt and lemon juice if needed. The flavor should be bright and bold.
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13
Ladle the soup into warm bowls. Garnish with fresh dill, a crack of black pepper, a thin lemon slice, and a tiny drizzle of Greek olive oil.
💡 Chef's Tips
Use room temperature eggs to prevent the sauce from 'breaking' or curdling when it hits the heat. Never let the soup boil once the egg-lemon mixture has been added; high heat will scramble the eggs. Arborio rice is preferred because its high starch content contributes to the signature creamy texture of the broth. If the soup thickens too much upon standing (the rice absorbs liquid), simply thin it with a splash of warm broth. For a deeper yellow color and richer flavor, use high-quality pasture-raised eggs with vibrant orange yolks.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough or traditional Greek pita bread for dipping. Pair with a crisp, chilled glass of Assyrtiko wine to complement the citrus notes. Accompany with a side of Kalamata olives and a wedge of salty Feta cheese. A simple Greek salad (Horiatiki) makes this a complete and refreshing Mediterranean meal. Serve as a first course for a roasted lamb dinner to provide a bright contrast to the rich meat.