Avgolemono
Greek lemon chicken soup
Avgolemono is a Greek soup known for its silky texture and bright lemon flavor. Eggs and lemon are combined with hot broth to create a creamy consistency without relying on cream. Careful tempering is the key to a smooth result.
Ingredients
- Chicken broth
- Rice
- Chicken
- Eggs
- Lemon juice
- Dill
Instructions
- Cook rice in broth
- Temper eggs with lemon
- Add to soup slowly
- Add chicken
- Garnish with dill
Cooking tips
- Temper the egg mixture gradually with hot broth before adding it to the soup.
- Avoid aggressively boiling the soup after adding the egg-lemon mixture.
- Add lemon gradually and taste as you go.
- Whisk continuously while tempering for the smoothest texture.
Substitutions
- Small pasta such as orzo can replace the rice, as in some styles of avgolemono.
- Additional lemon can be served at the table for people who prefer a sharper flavor.
Serving suggestions
Serve warm with extra dill, black pepper and bread. A simple Greek salad also pairs well with the soup.
Storage & reheating
Refrigerate leftovers in an airtight container. Reheat gently over low heat and avoid bringing the soup to a hard boil, which can affect the egg-thickened texture.
Frequently asked questions
- How do you keep avgolemono from curdling?
- Slowly whisk hot broth into the egg-lemon mixture before returning it to the soup. After combining them, use gentle heat rather than a vigorous boil.
- Does avgolemono contain cream?
- Traditional avgolemono gets its creamy texture from eggs rather than dairy cream.
- Can avgolemono be reheated?
- Yes, but use low or moderate heat and stir regularly. Avoid boiling it aggressively.
Looking for more ideas? Browse all soup recipes or explore the full recipe collection.
