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This traditional Greek soup, known as avgolemono, derives its name from the combination of egg and lemon that is used to enrich the broth. Some variations consist of a lightly thickened and flavored broth, while others are heartier, featuring rice and chicken. Our personal favorite is the more robust version.
In this dish from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we gently poach bone-in, skin-on chicken breasts in ready-made broth to create a robust and flavorful base. After cooking, the bones and skin are discarded, and the chicken is shredded and incorporated into the soup just prior to serving. Shredded carrots add a touch of sweetness and vibrant color, while lemon zest enhances the citrus aroma. The rice cooks directly in the broth, absorbing its rich flavors. When the egg-lemon mixture is added, the yolk thickens the broth as it interacts with the heat, resulting in a luxurious, smooth texture.
To avoid curdling the eggs, consider these helpful suggestions: Begin by tempering the eggs—gently incorporate a small quantity of the hot broth into the bowl before blending the mixture into the pan. Once the mixture is added, ensure that the soup does not come to a boil or even a simmer. Adjust the flavor with salt and pepper, and garnish with fresh herbs like dill or chives before serving.
Greek Egg-Lemon Soup (Avgolemono)
Total time required: 45 minutes (with 20 minutes of active engagement)
Yield: 4 portions
Components:
1 quart of low-sodium chicken stock
12-ounce bone-in chicken breast with skin, cut in half horizontally
Three strips of lemon zest, each 2 inches long, along with 3 tablespoons of freshly squeezed lemon juice.
Two medium-sized carrots, peeled and grated using the large holes of a box grater.
1 medium-sized yellow onion, diced
¾ cup of rinsed and drained long-grain white rice
Coarse kosher salt and freshly ground black pepper
Three large eggs
Instructions:
In a spacious saucepan, mix together the broth, chicken, 2 cups of water, lemon zest strips, carrots, and onion. Heat over medium-high until it starts to simmer, then lower the heat to low, cover the pot, and let it cook until the thickest section of the chicken hits 160°F, which should take about 15 to 18 minutes.
Using tongs, take out and dispose of the zest strips; place the chicken on a plate and set it aside. Bring the broth back to a simmer over medium heat, then mix in the rice, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Lower the heat, cover the pot, and cook, stirring once halfway through, until the rice is soft, which should take about 12 to 15 minutes. In the meantime, take off and discard the skin and bones from the chicken, then shred the meat and set it aside.
Once the rice is fully cooked, take the pan off the heat and take off the lid. In a separate medium bowl, combine the eggs and lemon juice, whisking them together. Gradually pour about 1 cup of the hot rice-broth mixture into the egg blend while continuously whisking. Then, gently mix this combined mixture back into the pan. Finally, fold in the shredded chicken.
Reduce the heat to low and continue to cook the soup, stirring frequently, until it is heated through and slightly thickened, about 2 to 4 minutes; be careful not to let it come to a simmer. Once off the heat, taste and adjust the seasoning with salt and pepper.
Optional topping: Chopped fresh dill or chives.
