Avgolemono Soup (Σούπα Αβγολέμονο)

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 6 servings

Country of Origin

Greece

Description

A velvety, comforting Greek chicken and rice soup thickened without dairy using an emulsion of fresh egg yolks and lemon juice (Avgolemono).

Presentation & How It's Eaten

Laddled hot into soup bowls, garnished with fresh dill, black pepper, and shredded chicken breast. Served with crusty bread.

Ingredients

• 6 cups rich chicken stock

• 1/2 cup short-grain white rice (Arborio or Orzo)

• 2 cups cooked chicken breast, shredded

• 3 large eggs (at room temperature)

• Juice of 2 fresh lemons (~1/3 cup)

• Salt and white pepper to taste

• Fresh dill for garnish

Step-by-Step Directions

1. Simmer Rice: Bring chicken stock to a boil in a pot. Add short-grain rice, lower heat, cover, and simmer for 15 minutes until rice is soft. Add shredded chicken.

2. Whisk Egg-Lemon Mixture: In a bowl, whisk eggs until frothy. Slowly stream in fresh lemon juice while continuing to whisk.

3. Temper Eggs (Crucial Step): Slowly ladle 2 cups of hot soup broth into egg-lemon mixture in a thin stream, whisking constantly so eggs warm up without scrambling.

4. Thicken Soup: Turn off pot heat. Slowly pour tempered egg mixture back into soup pot, stirring constantly.

5. Warm Gently: Return pot to very low heat for 2 minutes, stirring continuously, until soup thickens into a silky liquid. Do not let boil. Season with salt and white pepper.

Cooking Tips

• Temper Eggs Carefully: Pouring hot broth into beaten eggs gradually raises their temperature, preventing eggs from curdling when added to hot soup pot.

Nutrition Facts

(Estimated per serving)

• Calories: ~240 kcal

• Total Fat: 8g

• Saturated Fat: 2.2g

• Cholesterol: 145mg

• Sodium: ~680mg

• Total Carbohydrates: 18g

• Dietary Fiber: 0.8g

• Sugars: 1g

• Protein: 22g