SoupsDifficulty: easy
Avgolemono (Greek Egg-Lemon Chicken Soup)
Silky pale-gold chicken and rice soup thickened with nothing but eggs and lemon — the Greek cure for everything, from cold winters to hangovers.
10
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
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1Bring the stock to a simmer, add the rice and cook 15-18 minutes until soft. Add the shredded chicken.
2Make the avgolemono: whisk the eggs until frothy, then slowly whisk in the lemon juice.
3TEMPER — the critical step: ladle hot broth into the egg-lemon mix one spoon at a time, whisking constantly, until the bowl is warm (about 2 ladles). Never boil after this point.
4Remove the soup from the heat and stir the egg-lemon mixture in slowly. The soup turns creamy and pale gold. Season, rest 2 minutes and serve with dill.
Chef's Tip
- The egg proteins set at 70°C — tempering them slowly thickens the broth into silk without a drop of cream.
More tips ↓Show less ↑
- Boiling after the eggs go in scrambles them into strings; this is the one rule of avgolemono.
- The lemon is added to the eggs, not the pot, so the acidity stays bright instead of turning bitter.
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