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Avgolemono

A silky, lemony broth thickened with eggs and rice, Avgolemono is comforting yet light, perfect for a starter or simple supper.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 quarts chicken stock or broth homemade or low-sodium store-bought is best
  • 1 cup cooked chicken, shredded optional; use leftover roast chicken or poached chicken
  • 1 medium onion, finely diced
  • ½ cup long-grain white rice substitute: orzo or arborio for a different texture
  • 12 strips lemon zest about 2 lemons zested. Reserve zested lemons for juice.
  • 2 large eggs room temperature helps tempering
  • 2 large egg yolks room temperature helps tempering
  • ¼ cup lemon juice from the zested lemons; adjust to taste
  • 1 tbsp olive oil for sweating the onion
  • Sprigs of dill for garnish optional; parsley works too
  • Salt and black pepper to taste

Method
 

Preparation
  1. Heat 1 tbsp olive oil in a large pot over low–medium heat. Add the diced onion and the lemon zest strips.
  2. Cover and sweat the mixture for about 7 minutes, keeping the heat low enough so the onion softens but does not brown.
  3. Add the chicken stock, rice, and bay leaf. Increase heat to bring the pot to a gentle boil.
  4. Reduce heat and simmer until the rice is tender and the broth smells fragrant, about 20 minutes.
  5. Use a slotted spoon to remove and discard the bay leaf and lemon zest strips.
  6. Briefly puree the soup for body using an immersion blender or by transferring about 2 cups of soup to a blender, then returning it to the pot.
Egg Tempering
  1. In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, and ¼ cup lemon juice until combined.
  2. Slowly temper the egg-lemon mixture by whisking constantly and ladling about 2 cups of hot broth from the pot into the eggs.
  3. If using, add the shredded cooked chicken to the tempering mixture or directly to the pot now.
Finishing
  1. Pour the tempered egg-stock mixture back into the pot. Cook over low heat, stirring constantly, until the soup slightly thickens—about 4–5 minutes. Do not allow the soup to simmer or boil.
  2. Serve immediately, garnished with sprigs of dill, extra lemon zest, and freshly ground black pepper.

Notes

For a gluten-free version, stick to rice or use small gluten-free pasta in place of rice. For lighter soup, use just the two yolks or omit the whole eggs.