Classic Avgolemono Soup
Velvety lemon-yellow broth emulsified with eggs and rice. Comforting, tangy, and nourishing, perfect for cold days or recovery.
A little context
Avgolemono means "egg-lemon" and is a national comfort dish in Greece. It has roots in Sephardic Jewish cuisine known as salsa blanca, which was adopted into Greek culture over centuries. It is traditionally eaten during winter or when recovering from illness due to its soothing texture and acidity. Authentic preparation relies entirely on the emulsion of eggs and acid for thickening, never flour or cream.
Method
- 01
Simmer the stock
Place chicken, carrot, onion, celery, and water in the pot. Bring to a boil, skim foam, then reduce heat to low. Cover and simmer for 30 minutes until chicken is cooked through.
- 02
Remove and shred
Lift chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve back into the pot, discarding the vegetables.
- 03
Cook the rice
Bring the strained broth to a gentle simmer. Add the rinsed rice and cook uncovered for 15-20 minutes until rice is tender but not mushy.
- 04
Prepare the emulsion
In a medium bowl, whisk the eggs and lemon juice vigorously until pale and frothy. This must be done while the soup simmers nearby.
- 05
Temper the eggs
Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking constantly. Repeat with a second ladleful to raise the egg temperature gradually.
- 06
Combine gently
Remove the soup pot from the heat. Slowly pour the tempered egg mixture back into the pot while stirring the soup continuously.
- 07
Finish the soup
Shred the cooled chicken meat, discarding bones and skin. Stir the chicken, dill, salt, pepper, and olive oil into the soup. Warm over very low heat for 2 minutes, but do not boil.
- 08
Serve immediately
Ladle into bowls and serve hot. A drizzle of extra olive oil on top is traditional.
Pro tips
- ✦Always temper the eggs slowly to prevent scrambling.
- ✦Never boil the soup after adding the egg mixture or it will curdle.
- ✦Use fresh lemon juice only; bottled juice lacks brightness and alters texture.
- ✦Room temperature eggs emulsify more easily than cold ones.
- ✦If the soup thickens too much upon standing, whisk in a splash of hot water.
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Substitutions
- short-grain rice → orzo pasta (cook orzo directly in broth for 8 minutes)
- chicken thighs → turkey breast (reduce simmer time to 20 minutes)
Storage
Refrigerate in airtight containers for up to 3 days. Freeze in portioned containers for up to 2 months; texture may soften slightly upon thawing.
What to serve with it
- crusty sourdough bread
- Greek salad with feta
- dry white wine or ouzo
FAQ
Can I use rotisserie chicken?+
Yes, skip the stock step and use store-bought chicken broth. Add shredded meat at the end.
Why did my soup curdle?+
The broth was too hot when added to the eggs, or the soup was boiled after emulsification.
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