Chicken Soup Avgolemono

Greece’s answer to chicken soup, avgolemono is silky, tangy, and made creamy without a drop of cream. The magic is in the eggs and lemon, whisked together and stirred into hot chicken broth to thicken it into a velvety, comforting bowl.

Rice simmers right in the broth first, both seasoning the soup and giving it body. Then comes the technique that defines the dish, and the one step you can’t rush.

The eggs get beaten, the whites first until frothy, then the yolks and lemon juice, before you slowly ladle in spoonfuls of the hot broth while whisking constantly. This tempering gently warms the eggs so they thicken the soup smoothly instead of scrambling into curds.

Once tempered, the egg mixture goes back into the pot and turns the whole thing glossy, lemony, and rich. Tangy and soothing, it is the bowl Greeks reach for when they are under the weather.

Chef Tips

• Let the broth cool a little before tempering; broth at a rolling boil scrambles the eggs the moment they hit.
• Add the hot broth to the eggs slowly, a ladle at a time, whisking constantly, to bring their temperature up gently.
• Never let the soup boil after the eggs go in, or it can curdle and break.
• Use fresh lemon juice and adjust to taste, since the bright acidity is the whole point.

Variations

• Stir in shredded cooked chicken to make it a heartier main.
• Swap the rice for orzo or another tiny pasta.
• Add a handful of fresh dill or a grind of white pepper.