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GreekAuthentic Cuisine

Avgolemono

Serves 4 to 6 Soup chicken, Soups

Avgolemono

Avgolemono, the quintessential Greek comfort dish, graces homes across Greece, particularly during the cooler months when its warmth is most appreciated. This home-style version captures the essence of Greek kitchens, where olive oil flows freely and the bright zing of lemon is always within reach. It's the kind of soup that's passed down through generations, often appearing on tables as a soothing start to a meal or as a nourishing main course.

The creamy texture of Avgolemono, achieved by the gentle thickening of eggs, wraps around tender chicken and rice, with the fresh burst of lemon and dill cutting through the richness. It's a harmonious balance of flavors — the savory depth of broth, the brightness of citrus, and the subtle herbaceous notes — coming together in a bowl that warms from within. Salt and pepper are added with care, allowing the dish's natural flavors to shine, inviting a taste of Greece with every spoonful.

Ingredients

  • 1whole chicken — about 1.5 kg
  • 120 grice
  • 3eggs
  • 2lemons — juiced
  • 2carrots
  • 1onion
  • 2 Lwater
  • 2 tbspfresh dill
  • to tastefine sea salt and black pepper

Method

  1. Place the whole chicken in a large pot along with the peeled and halved onion and the peeled and roughly chopped carrots. Add 2 liters of water and a generous pinch of fine sea salt. Bring the pot to a gentle simmer over medium-high heat. As the chicken cooks, skim off any foam that rises to the surface to ensure a clear broth. The chicken is ready when the meat is tender and easily pulls away from the bone, and the broth is aromatic.
  2. Remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot to remove the vegetables and any impurities. Once the chicken is cool enough to handle, shred a portion of the meat into bite-sized pieces and return it to the strained broth. Discard the skin and bones, or save them for another use.
  3. Add the rice to the pot with the broth and chicken. Bring the mixture back to a gentle simmer over medium heat. Cook the rice until it is soft and tender, stirring occasionally to prevent sticking. The rice should be fully cooked and have absorbed some of the broth's flavor.
  4. While the rice is cooking, crack the eggs into a medium bowl and whisk them until they are well combined and slightly frothy. Juice the lemons and add the juice to the eggs, whisking continuously to blend the flavors. The mixture should be smooth and uniform in color.
  5. Once the rice is cooked, slowly ladle a cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. This step is crucial to prevent the eggs from curdling. The mixture should be warm and slightly thickened.
  6. Remove the pot from the heat and gradually pour the tempered egg-lemon mixture back into the soup, stirring continuously. The soup will thicken slightly and take on a creamy consistency without any visible egg strands. The color should be a pale, creamy yellow.
  7. Taste the soup and adjust the seasoning with additional fine sea salt and black pepper if needed. Stir in the freshly chopped dill for a burst of herbal freshness. Serve the Avgolemono steaming hot, with extra lemon wedges on the side for those who prefer a more pronounced lemon flavor.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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