Avgolemono Soup
This Greek chicken soup features a silky, velvety texture created by tempering eggs with hot broth and fresh lemon juice. The combination of tender shredded chicken, fluffy rice, and that signature creamy egg-lemon liaison makes it sophisticated yet comforting - perfect for both weeknight dinners and entertaining guests.
Equipment
- Large stockpot or Dutch oven at least 6-quart capacity
- Fine-mesh strainer
- Medium mixing bowl for tempering eggs
- Whisk balloon whisk preferred
- Ladle
- Measuring cups and spoons
- Cutting board and knife
Ingredients
For the Soup Base
- 8 cups chicken broth 1.9 liters, preferably homemade or low-sodium
- 1 pound boneless, skinless chicken breasts or thighs 450g
- 3/4 cup long-grain white rice or orzo pasta 150g
- 1 medium onion peeled and halved
- 2 bay leaves
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
For the Avgolemono (Egg-Lemon Mixture)
- 3 large eggs at room temperature
- 1/2 cup fresh lemon juice 120ml, about 3-4 lemons
- 2 tablespoons cold water 30ml
For Serving
- fresh dill chopped
- lemon wedges
- crusty bread for dipping
Instructions
- Pour chicken broth into large pot, add chicken, onion, bay leaves, salt and pepper. Bring to boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until chicken reaches 165°F/74°C.
- Remove chicken with tongs and let rest 5 minutes. Shred into bite-sized pieces using two forks and set aside.
- Strain broth through fine-mesh strainer to remove onion and bay leaves. Return strained broth to pot, bring to simmer, add rice and cook 15-18 minutes until tender.
- Whisk eggs and cold water in medium bowl for 1 minute until pale yellow and frothy. Add lemon juice and whisk 30 seconds until completely combined.
- Reduce heat to lowest setting. Ladle 1/2 cup hot broth while whisking egg mixture constantly. Repeat two more times with additional 1/2 cup portions to gradually warm eggs to 100-110°F/38-43°C.
- Remove pot from heat completely. While stirring soup in circular motion, slowly pour in tempered egg-lemon mixture in steady stream. Continue stirring for 1 minute as soup transforms to creamy, pale yellow color.
- Return shredded chicken to pot and stir gently. Taste and adjust seasoning with additional salt, pepper, or lemon juice. Let rest 2-3 minutes, then ladle into bowls and garnish with dill and lemon wedges.
Notes
- Always use room temperature eggs for tempering - cold eggs are more likely to scramble when hot broth is added.
- Fresh lemon juice is essential for authentic flavor - bottled juice doesn't provide the same brightness.
- Never boil the soup after adding the egg-lemon mixture or the eggs will curdle and become grainy.
- For extra creaminess, substitute arborio rice for regular rice - it releases more starch for a silkier texture.
- Orzo pasta variation: Replace rice with 3/4 cup orzo and cook for only 8-10 minutes instead of 15-18.
- Make-ahead tip: Prepare soup base with chicken and rice up to 2 days ahead, then add fresh egg-lemon mixture just before serving.
- Storage: Refrigerate in airtight container for up to 3 days. Soup will thicken as rice absorbs liquid.
- Reheating: Use low heat and add 1/2 cup broth to thin. Never boil when reheating or eggs will separate.
- Gluten-free option: Use rice instead of orzo pasta and ensure chicken broth is certified gluten-free.
- Vegetarian variation: Replace chicken broth with vegetable broth and omit chicken, adding extra vegetables like carrots and celery instead.
Nutrition
Serving: 1BowlCalories: 245kcalCarbohydrates: 25gProtein: 22gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 125mgSodium: 780mgPotassium: 320mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 15mgCalcium: 4mgIron: 8mg
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