Velvety Greek Chicken Soup

Greek Egg-Lemon Soup (Avgolemono)

Introduction

This traditional Greek soup, avgolemono, gets its name from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken. We prefer the latter.

Recipe

In this recipe from our cookbook "Milk Street 365: The All-Purpose Cookbook for Every Day of the Year," we poach bone-in, skin-on chicken breasts in store-bought broth to give it a rich body and flavor. The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes.

Key Tips

• Temper the eggs first by slowly adding a small amount of the hot broth to the bowl before whisking the mixture into the pan.
• After adding the mixture, don’t let the soup reach a boil or even a simmer.
• Season to taste with salt and pepper and serve with fresh herbs, such as dill or chives.

Ingredients

• 1 quart low-sodium chicken broth
• 12-ounce bone-in, skin-on chicken breast, halved crosswise
• Three 2-inch strips lemon zest, plus 3 tablespoons lemon juice
• 2 medium carrots, peeled and shredded on the large holes of a box grater
• 1 medium yellow onion, chopped
• ¾ cup long-grain white rice, rinsed and drained
• Kosher salt and ground black pepper
• 3 large eggs

Directions

1. In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the chicken reaches 160°F, 15 to 18 minutes.
2. Using tongs, remove and discard the zest strips; transfer the chicken to a plate and set aside. Return the broth to a simmer over medium, then stir in the rice, ¾ teaspoon salt and ¼ teaspoon pepper. Reduce to low, cover and cook, stirring once halfway through, until the rice is tender, 12 to 15 minutes.
3. Meanwhile, remove and discard the skin and bones from the chicken and shred the meat; set aside.
4. When the rice is done, remove the pan from the heat and uncover. In a medium bowl, whisk together the eggs and lemon juice. While whisking constantly, slowly ladle about 1 cup of the hot rice-broth mixture into the egg mixture, then slowly whisk this mixture into the pan. Stir in the shredded chicken.
5. Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer.

Conclusion

This Greek Egg-Lemon Soup (Avgolemono) is a hearty and flavorful soup that’s perfect for any occasion. With its rich chicken broth, tender rice, and velvety egg-lemon mixture, it’s sure to become a new favorite.

FAQs

• What is avgolemono?
  • Avgolemono is a traditional Greek soup that gets its name from the egg-lemon mixture used to thicken the broth.
• Can I use leftover chicken for this recipe?
  • Yes, you can use leftover chicken breast or thighs for this recipe, just be sure to adjust the cooking time accordingly.
• Can I make this recipe ahead of time?
  • Yes, you can make the soup up to a day ahead of time, just be sure to refrigerate it and reheat it before serving.