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Velvety lemon soup with chicken and herbs. The Greek kitchen's most elegant comfort.
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ingredients
🥩 MEAT & DAIRY
•
1 whole chicken (3–4 lbs) or 2 lbs bone-in chicken pieces
•
3 large eggs, separated
•
🍚 GRAINS
•
½ cup long-grain white rice
🍋 PRODUCE
•
Juice of 2 large lemons (about ⅓ cup)
•
1 medium onion, halved
•
2 celery stalks
•
2 medium carrots
🌿 SPICES & SEASONING
•
2 bay leaves
•
6 whole peppercorns
•
1 tsp salt (plus more to taste)
•
Fresh dill or parsley for serving
Chios
Avgolemono Soup
Velvety lemon soup with chicken and herbs.
Velvety lemon soup with chicken and herbs. The Greek kitchen's most elegant comfort.
Ingredients
🥩 MEAT & DAIRY
— 1 whole chicken (3–4 lbs) or 2 lbs bone-in chicken pieces
— 3 large eggs, separated
— 🍚 GRAINS
— ½ cup long-grain white rice
🍋 PRODUCE
— Juice of 2 large lemons (about ⅓ cup)
— 1 medium onion, halved
— 2 celery stalks
— 2 medium carrots
🌿 SPICES & SEASONING
— 2 bay leaves
— 6 whole peppercorns
— 1 tsp salt (plus more to taste)
— Fresh dill or parsley for serving
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large stockpot — for poaching the chicken and building the broth.
— Medium bowl — for whisking the egg-lemon mixture.
🔪 PREP FIRST
🥩 CHICKEN PREP
— Rinse chicken and place in stockpot.
— Cover with cold water by 2 inches.
🍋 PRODUCE PREP
— Halve onion (no need to peel).
— Juice lemons and strain seeds.
— Separate eggs — yolks and whites in separate bowls.
Method
STEP 1 — MAKE THE BROTH
— Add to stockpot with chicken:
— Halved onion
— Celery stalks
— Carrots
— Bay leaves
— Peppercorns
— 1 tsp salt
— Bring to a boil, then reduce to a steady simmer.
— Skim foam from the surface in the first 10 minutes.
— Simmer for 45–50 minutes until chicken is fully cooked.
STEP 2 — STRAIN & SHRED
— Remove chicken and vegetables.
— Strain broth through a fine sieve back into the pot.
— Shred chicken meat, discard bones and skin.
— You're looking for:
— Clear, golden broth
— At least 6–7 cups of liquid
STEP 3 — COOK THE RICE
— Bring strained broth to a boil.
— Add:
— ½ cup rice
— Cook 15–18 minutes until rice is tender.
— Reduce heat to very low.
STEP 4 — MAKE EGG-LEMON MIXTURE
— In a bowl, whisk egg whites until foamy.
— Then:
— Whisk in yolks until combined.
— Slowly whisk in lemon juice.
👉 This order creates the silky, stable emulsion.
STEP 5 — TEMPER THE EGGS
— Slowly ladle 2–3 cups of hot broth into the egg-lemon bowl.
— Whisk constantly as you pour.
— Then:
— Pour tempered mixture back into the pot.
— Stir gently.
👉 Do NOT boil after adding eggs — the soup will curdle.
STEP 6 — ADD CHICKEN & FINISH
— Add shredded chicken back into the soup.
— Taste and adjust salt and lemon.
— You're looking for:
— Silky, slightly thickened broth
— Bright lemon flavor — present but balanced
— Serve immediately with fresh dill.
Chef's Note: Do NOT boil after the eggs go in. Low heat only. The velvet texture is fragile and worth protecting.