AVGOLEMONO (GREEK LEMON CHICKEN SOUP)

AVGOLEMONO (GREEK LEMON CHICKEN SOUP)

A silky, lemony Greek chicken soup thickened with eggs – no cream needed!

KEY INFO:

• Prep Time: 15-20 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-60 minutes
• Servings: 4-6
• Difficulty: Medium (requires careful egg tempering)
• Dietary: Gluten-free, Dairy-free

EQUIPMENT NEEDED:

• Large pot or Dutch oven
• 2 mixing bowls
• Whisk
• Ladle
• Fine grater (optional)
• Alternative: Medium saucepan can replace Dutch oven

INGREDIENTS:

For the Soup Base:

• 1.5 lbs chicken breast or thighs (700g)
• 1 cup white rice or orzo (200g)
• 6-8 cups chicken broth (1.4-1.9L)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced

For the Avgolemono Sauce:

• 3 large eggs, separated
• Juice of 2-3 lemons (about 1/3 cup/80ml)
• 1 teaspoon lemon zest (optional)

Seasonings:

• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

METHOD:

1. Season chicken generously with salt and pepper. Sear in pot over medium-high heat until golden (3-4 minutes per side). Remove and set aside.
2. In same pot, sauté onion, carrot, celery until soft (5-6 minutes). Add garlic, cook 1 minute.
3. Add broth, bay leaf, bring to boil. Add rice and return chicken to pot.
4. Reduce heat, simmer until rice is tender and chicken cooked through (15-20 minutes).
5. Remove chicken, shred with two forks, return to pot with herbs. Remove bay leaf.
6. For Avgolemono Sauce (crucial step):
   • Whisk egg whites until foamy
   • Beat in yolks until combined
   • Slowly whisk in lemon juice
7. Tempering the Eggs (most important step):
   • Turn off heat under soup
   • Slowly ladle 2 cups hot broth into egg mixture while constantly whisking
   • Pour tempered mixture back into pot, stirring constantly
8. Season to taste with salt, pepper, and additional lemon if needed.

CRUCIAL TIPS:

• Never boil soup after adding eggs
• Whisk constantly while tempering
• Add hot broth to eggs very slowly
• Serve immediately for best texture

STORAGE & SCALING:

• Keeps 3 days refrigerated
• Don’t freeze (eggs will separate)
• Reheat gently, stirring constantly
• Recipe doubles easily – maintain egg/broth ratio

COMMON MISTAKES:

• Adding eggs to boiling soup (will curdle)
• Not whisking constantly while tempering
• Overcooking rice
• Using too much lemon at once

VARIATIONS:

• Swap rice for orzo (reduce cooking time)
• Add extra vegetables like zucchini
• Use rotisserie chicken for convenience
• Make vegetarian using vegetable broth