Avgolemono (Lemony, Chicken and Rice Soup)

Serves 6


  • Note from the chef: This is so velvety and luxurious in nature. In order to get to this consistency, you must reduce the broth to 2 cups, which will take about 30 mins. That seems like a long time, but it is worth the wait. You’ll see. Enjoy.
  • Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate; discard carrot, leek, and onion. Let chicken sit until cool enough to handle.
  • Continue to cook broth over medium-high heat until reduced to about 2 quarts, about 30 minutes. Season with salt.
  • Meanwhile, shred meat from thighs and legs; set aside (reserve breasts for another use).
  • Whisk eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs), then increase to a steady stream, until fully incorporated.
  • Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously so rice doesn’t stick to the bottom of the pot; cook 5 minutes. Add reserved chicken and continue to cook until chicken is heated through and rice is tender, about 5 minutes more.
  • Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
  • Reduce heat to medium-low and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with salt. Let sit for 10 minutes to thicken up slightly.
  • Divide soup among bowls; season with pepper and drizzle with oil.

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