Αυγολέμονο — Print Recipe

A silky, warming soup of chicken broth and rice enriched with a frothy egg-lemon liaison that creates a velvety, tangy, deeply comforting bowl.

Ingredients

1 Bring chicken broth to a boil in a large pot. Add rice and simmer for 18-20 minutes until rice is very tender.
2 Meanwhile, whisk eggs vigorously in a bowl until frothy. Slowly whisk in the lemon juice.
3 Temper the egg mixture by ladling in hot broth one spoonful at a time, whisking constantly to prevent curdling.
4 Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Keep heat low — do not let it boil.
5 Add shredded chicken and stir gently. Season with salt and white pepper.
6 Serve immediately in warm bowls garnished with fresh dill. The soup thickens as it cools.

Did You Know?

The avgolemono technique is the Greek mother sauce — used not only in soup but as a finishing sauce for lamb, vegetables, and stuffed grape leaves.