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

This traditional Greek soup, known as avgolemono, derives its name from the combination of egg and lemon that is used to create a creamy texture in the broth. Some recipes feature a basic broth that has been thickened and flavored, while others are heartier, incorporating ingredients like rice and chicken. Our preference leans towards the more filling variety.

In this dish from our "Milk Street 365: The All-Purpose Cookbook for Every Day of the Year," we prepare bone-in, skin-on chicken breasts by poaching them in pre-packaged broth, which imparts a deep richness and flavor. Afterward, the bones and skin are discarded, and the tender meat is shredded and incorporated into the soup right before serving. Shredded carrots add a touch of sweetness and vibrant color, and a hint of lemon zest enhances the citrusy undertones.

The rice cooks gently in the broth, absorbing its rich, savory essence. When the egg-lemon mixture is added to the hot liquid, the yolk begins to thicken the broth, creating a smooth and creamy texture.

To avoid curdling the eggs, consider the following suggestions: Begin by tempering the eggs; gradually pour a little hot broth into the bowl before whisking this mixture into the pan. Once you've added the egg mixture, ensure the soup does not boil or even simmer. Adjust the flavor with salt and pepper, and garnish with fresh herbs like dill or chives before serving.

Greek Egg-Lemon Soup (Avgolemono)

Start to finish: 45 minutes (20 minutes active)

Servings: 4

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