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Avgolemono — Greek Egg and Lemon Soup with Chicken and Rice
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Source: https://recipheon.com/en/recipes/soups/avgolemono-greek-egg-and-lemon-soup-with-chicken-and-rice
About this recipe
Avgolemono is a Greek chicken and rice soup with a velvety texture from eggs whisked with lemon juice. The meat simmers gently in broth, while the rice thickens the soup and leaves distinct, soft grains. The key step is gradually warming the egg mixture with hot broth and adding it to the pot without boiling. Brief heating over the lowest heat gently cooks the eggs and thickens the soup without lumps. A little dill brings out the lemon flavor; serve the soup right away, before the rice swells further.
Ingredients
Soup and Egg-Lemon Finish
500 g raw boneless, skinless chicken thigh meat, weighed after trimming off large pieces of fat
1500 ml ready-to-use unsalted chicken broth
150 g uncooked medium-grain white rice, not parboiled
3 raw size M eggs, about 150 g in total without shells
60 ml freshly squeezed lemon juice, without seeds
6 g fresh dill, tender leaves only
3 g fine salt
0.5 g ground black pepper
Steps
Have a pot with a capacity of about 3–4 liters, a bowl for the egg mixture, a whisk, and a ladle ready. Cut the meat into pieces about 3 cm across; after handling the raw chicken, wash your hands, cutting board, and knife before preparing the other ingredients. Squeeze and measure the lemon juice, remove the seeds, and finely chop the dill. Keep the eggs in the refrigerator until you are ready to make the egg-lemon mixture.
Pour the broth into the pot and bring to a boil over medium heat, which will take about 5–10 minutes. Add the chicken, wait until the liquid returns to a gentle simmer, and reduce the heat. Cook with the lid slightly ajar for about 20–25 minutes at a steady, gentle simmer, until the pieces are fully cooked and tender; extend the cooking time if needed. Lift the chicken onto a clean plate with a slotted spoon, leaving the broth in the pot.
Add the uncooked rice to the hot broth, stir, and cook over low heat with the lid slightly ajar for about 15–20 minutes. Stir a few times so the grains do not stick to the bottom; the cooked rice should be soft, with no hard center, and there should still be liquid broth in the pot. Meanwhile, pull the cooked chicken into short shreds with two forks. Once the rice is soft, return the chicken and any plate juices to the pot and heat for about 2 more minutes, then take the pot off the burner.
AI-generated Take the eggs out of the refrigerator, crack them into the bowl, and whisk with the lemon juice until smooth and slightly foamy. Wait until the soup stops bubbling; it should still be hot and steaming. Ladle about 400 ml of broth without solids from the pot and add it to the eggs in several portions, a little at first, then in a thin stream, whisking vigorously the whole time. The mixture should become noticeably warm and stay smooth, without lumps; do not pour in all the hot broth at once.
AI-generated Slowly pour the warmed egg-lemon mixture into the pot, stirring the soup constantly. Set the pot over the lowest heat and gently cook the eggs in the hot broth for about 3–4 minutes, stirring constantly, including along the bottom, until the soup is smooth, hot, and lightly creamy. It should be visibly steaming but not boiling; if bubbles appear around the edges, take the pot off the burner immediately and keep stirring, then finish gently heating it without boiling. The eggs should thicken the broth, not form curds.
AI-generated Take the pot off the heat and stir in the salt and pepper. Divide the hot soup among four large bowls, giving each a similar amount of chicken and rice, and sprinkle with the dill. Serve right away: avgolemono remains a fluid, lightly creamy soup, and the rice continues to absorb broth as it stands.
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