Avgolemono Soup (Greek Chicken and Lemon Soup)
A silky, creamy, and vibrant soup, famous in Greek cuisine for its egg-lemon emulsion that creates a rich texture without the need for dairy.
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45 min
Medium
Griega
4 servings
The story behind
Avgolemono is pure comfort in a bowl. As seen in the image **Sopa Avgolemono.png**, this soup stands out for its elegant pale color, garnished with a floating lemon slice and fresh dill. The base combines a hearty chicken broth with rice or small pasta (orzo), achieving a perfect balance between citrus acidity and the warmth of shredded chicken.
Instructions
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1Bring the chicken broth to a boil in a large pot. Add the rice or orzo and cook until tender.
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2Add the shredded chicken to the pot and reduce heat to low.
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3In a separate bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
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4Tempering: Take a ladle of the hot broth and pour it very slowly into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling.
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5Pour the tempered mixture back into the main pot. Stir constantly over very low heat until the soup thickens slightly and reaches the silky texture shown in the **Sopa Avgolemono.png** photo.
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6Serve hot, garnished with a lemon slice and fresh dill sprigs.
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