September 30, 2024 | POSTED IN

Avgolemono Soup

Bowl of avgolemono soup from above with a lemon wedge on the side

There are as many variations of the classic Greek Avgolemono (egg-lemon) soup as there are families. The only constants seem to be the tempered lemon and egg mixture and the chicken broth. Orzo pasta is sometimes substituted for short-grained rice, and the vegetables and herbs can vary depending on the season. You can use prepared chicken broth, or cook and shred a chicken breast in the broth instead of using a whole chicken, as Chef Erik Cosselmon suggests in his book Kokkari: Contemporary Greek Flavors.

Stock Ingredients

  • 1 whole chicken
  • 1 rough-chopped onion
  • 2 rough-chopped carrots
  • 2 rough-chopped celery stalks
  • 2 cloves garlic
  • 2 bay leaves
  • 1 gallon room temperature water (to cover)

Instructions

Place the chicken in a stock pot, add water, and aromatics. Cover and bring to a boil. Reduce heat and simmer, covered, for about 1 hour. After 30 minutes, skim off any scum that may have formed.

Once done, remove the chicken and set aside. Strain the broth to remove solids and return the broth (about 1 gallon) to a clean pot.

Soup Ingredients

  • 1 ½ cups Arborio or other short-grained rice
  • ½ peeled and small diced red onion
  • 2 small diced leeks (optional)
  • 2 peeled and diced carrots
  • 2 peeled and diced celery stalks
  • 2 minced garlic cloves
  • 2 egg yolks
  • 2 eggs with whites*
  • Juice and zest of 2 lemons
  • Chopped parsley
  • Salt and pepper to taste

Instructions

Add the onion, leeks (if using), carrots, celery, and garlic to the broth. Cook on medium heat for 5–10 minutes until vegetables soften. Add rice and stir. While the rice simmers, remove the meat from the chicken and chop into small pieces. When the rice is cooked, add some or all of the chicken back into the soup and turn off the heat.

Egg-Lemon Mixture

In a small bowl, whisk together 2 egg yolks and 2 whole eggs. Add the zest and juice of 2 lemons, and whisk until frothy. Temper the eggs by slowly adding 1 cup of hot soup while whisking rapidly. Gradually add the egg mixture back into the soup while stirring. Season the soup with salt, pepper, and chopped parsley.

*Many recipes call for just egg yolks. This gives the soup a smoother, somewhat less frothy texture.

This is a soup best served fresh, but leftovers can be frozen and reheated. Enjoy with a crisp white wine like our Sauvignon Blanc!