Greek Lemon Chicken Soup

This is an Americanized take on avgolemono, the classic Greek egg-lemon soup. Eight egg yolks get whipped until pale and light, then tempered with hot broth to create a silky, velvety body that’s richer and more luxurious than any cream-based soup. The lemon juice cuts right through that richness, keeping every spoonful bright and balanced.

The butter-flour paste (beurre manie) scraped into the simmering broth is an extra insurance policy. Traditional avgolemono relies on egg yolks alone for thickening, but this version adds the flour for a more stable soup that won’t break if it sits on the stove a bit too long. Scrape it in gradually and stir well after each addition to prevent lumps.

Templering the yolks is the most important step. Gradually ladle hot broth into the beaten yolks while mixing on low speed. Dump it all in at once and you’ll have lemon egg drop soup instead of a smooth, creamy base.

Pro Tips

• Use room-temperature egg yolks. Cold yolks are more likely to scramble when the hot broth hits them.
• Never let the soup boil after adding the egg yolk mixture. A gentle heat is all you need. Boiling curdles the eggs.
• Add the cooked rice and chicken at the very end just to heat through. Cooking them in the soup would make the rice mushy and the chicken rubbery.
• Garnish with thin lemon slices for a beautiful presentation and an extra hit of citrus aroma.

Variations

• Use orzo pasta instead of rice for a more traditional Greek version.
• Skip the butter-flour thickener for a lighter, more authentic avgolemono.
• Add fresh dill or a pinch of dried oregano for an herbal note.