Combining egg and lemon creates a creamy consistency in this traditional Greek chicken soup.

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This traditional Greek soup, known as avgolemono, derives its name from the combination of egg and lemon that is used to enrich the broth. Some variations consist of a lightly thickened and flavored broth, while others are heartier, featuring rice and chicken. Our personal favorite is the more robust version.

In this dish from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we gently poach bone-in, skin-on chicken breasts in ready-made broth to create a robust and flavorful base. After cooking, the bones and skin are discarded, and the chicken is shredded and incorporated into the soup just prior to serving. Shredded carrots add a touch of sweetness and vibrant color, while lemon zest enhances the citrus aroma. The rice cooks directly in the broth, absorbing its rich flavors. When the egg-lemon mixture is added, the yolk thickens the broth as it interacts with the heat, resulting in a luxurious, smooth texture.

To avoid curdling the eggs, consider these helpful suggestions: Begin by tempering the eggs—gently incorporate a small quantity of the hot broth into the bowl before blending the mixture into the pan. Once the mixture is added, ensure that the soup does not come to a boil or even a simmer. Adjust the flavor with salt and pepper, and garnish with fresh herbs like dill or chives before serving.

Greek Egg-Lemon Soup (Avgolemono)

Total time required: 45 minutes (with 20 minutes of active engagement)

Yield: 4 portions