Avgolemono Soup(Chicken-Lemon Soup)

Avgolemono is one of the great Greek comfort soups. Rich chicken broth, tender rice, and a silky egg-lemon liaison that transforms clear stock into something velvety, bright, and deeply satisfying with just five ingredients.

The egg-lemon technique (avgolemono literally means “egg-lemon") is what makes this soup special. Beaten eggs get tempered with hot broth, then stirred back into the pot, thickening the soup into a creamy consistency without any cream or flour. It’s an ancient Greek method that’s as elegant as any French roux.

The tempering step is critical. Pouring hot broth slowly into the beaten eggs while whisking constantly raises their temperature gradually. Dump the eggs straight into the boiling pot and you get scrambled egg soup.

Chef Tips

• Never boil the soup after adding the egg mixture. Medium-low heat is the maximum. Boiling curdles the eggs and ruins the silky texture.
• Use fresh lemon juice, not bottled. The brightness of fresh lemon is what defines this soup.
• Let it stand covered for 5 minutes off the heat. This finishing rest lets the egg-lemon liaison set fully into the broth.

Variations

• Add shredded cooked chicken to make it a heartier, more substantial soup.
• Use orzo pasta instead of rice for a different texture that’s equally traditional in Greece.
• Stir in a pinch of dried dill right before serving for an herbal note.