Avgolemono Soup (Greek Lemon and Egg Chicken Soup)
Why this recipe works
- Classic egg-lemon thickening: Tempering the eggs with hot broth creates the distinctive silky body of avgolemono without cream.
- Bright but savoury: Lemon cuts through the richness of the chicken and egg, keeping the soup fresh rather than heavy.
- Gentle, satisfying texture: Tender chicken and soft short-grain rice make the soup filling while keeping it light enough for a starter.
Get the most out of this recipe
Ingredient notes
- Use short-grain rice for body: Short-grain rice releases starch as it simmers, helping the broth feel rounded and lightly thickened.
- Adjust the lemon at the end: Taste after the egg mixture has been added, then add more lemon only if the soup needs extra brightness.
- Fresh herbs work best: Fresh dill gives the cleanest finish, while parsley makes a milder alternative if preferred.
Texture tips
- Whisk steadily while tempering: Adding hot broth gradually to the egg and lemon mixture helps it blend smoothly into the soup.
- Keep the soup off the boil: Once the egg-lemon mixture is added, gentle heat is essential to keep the texture smooth rather than grainy.
Authenticity notes
- The avgolemono technique: The defining feature is the egg and lemon liaison, which thickens and brightens the broth at the same time.
- Rice or orzo: Rice is common in home-style versions, while orzo gives a lighter pasta-like texture.
Make-ahead tips
- Cook the base ahead: The chicken, broth and rice base can be prepared in advance, then finished with the egg-lemon mixture close to serving.
- Reheat gently: Warm leftovers slowly in a saucepan, stirring often, and avoid boiling to protect the silky texture.
- Best served freshly finished: The soup keeps well, but its smoothest texture is usually just after the egg and lemon have been incorporated.
Equipment you'll need
Ingredients
Instructions
- Put the chicken stock in a large pot and bring to a gentle simmer over medium heat. Add the chicken thighs and cook at a low simmer for 12 to 15 minutes, until the chicken is cooked through. Lift the chicken out to a bowl, keeping the broth simmering.
- Stir the short-grain rice into the simmering broth, then season with the fine sea salt and black pepper. Simmer for 15 to 18 minutes, stirring occasionally, until the rice is tender. While the rice cooks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and bring back to a gentle simmer for 2 minutes. Finely chop the fresh dill. Keep the heat low so the soup is hot but not boiling.
- In a mixing bowl, whisk the eggs until smooth, then squeeze in the juice of both lemons and whisk again. Ladle in about 250 ml of the hot broth very slowly, whisking constantly to temper the egg and lemon mixture. Remove the pot from the heat, then slowly whisk the tempered mixture back into the soup until silky and lightly thickened.
- Stir in most of the dill, reserving a little for serving. Taste and adjust with a pinch more fine sea salt and black pepper if needed. Serve hot, topped with the remaining dill.
Recipe notes
Tips
- Keep the soup below a boil before and after adding the egg and lemon mixture; boiling can cause the eggs to curdle.
- For the smoothest finish, whisk continuously while tempering and while pouring the mixture back into the pot.
- Eggs in this soup are gently cooked; if you are pregnant, elderly, immunocompromised, or serving young children, use pasteurised eggs.
Substitutions
- Replace fresh dill with fresh parsley for a different herbal finish.
- Replace short-grain rice with orzo for a more delicate texture; simmer until the pasta is tender.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, stirring often, and do not let it boil.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (25min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Eggs
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