Avgolemono (Greek egg and lemon soup)
Chicken broth with rice, thickened with whisked egg and lemon until silky. Gentle, bright and comforting.
- 50 min10 prep · 40 cook
- MediumDifficulty
- 280 kcalper serving
Ingredients
- Chicken breasts2
- Chicken stock1.5 l
- Short-grain rice100 g
- Eggs3
- Lemons2
- Chopped dill1 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Poach the chicken in the stock until cooked through, then lift it out and shred it.
- 2
Add the rice to the stock and simmer until tender.
- 3
Whisk the eggs in a bowl until frothy, then whisk in the lemon juice.
- 4
Slowly whisk two ladles of hot stock into the eggs to warm them without curdling.
- 5
Take the pot off the heat and stir in the egg mixture. Return to a very low heat and stir until slightly thickened, without letting it boil.
- 6
Return the chicken, season and serve with dill and black pepper.
Tips and questions
- How do I stop the eggs from scrambling?
- Temper them: whisk hot broth into the egg and lemon a ladle at a time, then stir the mixture back in off the heat. Never let it boil afterwards.
- Can I reheat it?
- Yes, gently over low heat, stirring, without boiling. It keeps 2 days in the fridge but does not freeze well.
- Can I use orzo instead of rice?
- Yes, orzo is very common in Greece. Cook it the same way, for about 10 minutes.
Enjoy your meal!
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