Greek Avgolemono Soup (Egg-Lemon Chicken Soup)

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4.26 from 86 votes

Greek Avgolemono Soup (Egg-Lemon Chicken Soup)

Avgolemono is the world's best comfort soup. Thick and creamy, with a gentle sourness. A truly flavorsome meal!

Prep Time20

Cook Time1 40

Course: Main Course, Soup

Cuisine: Greek

Keyword: Chicken, Dinner, gluten-free, gut-healing foods, healthy, lunch

Servings: people

Calories: 702kcal

Ingredients

2 Kg (4.4 pounds) whole free-range chicken cut in 8 parts
2 dried bay leaves
1 small red onion peeled and cut in half
2 garlic cloves no need to peel
10 peppercorns
2 large carrots cut in half
1 large stick of celery including the leaves
260 grams (1 cup + 6 tablespoons) short-grain white rice or Arborio rice
3 large free-range eggs (at room temperature) yolks and whites separated
2 lemons juiced
kosher salt
freshly ground pepper

Instructions

Add the chicken to a large stockpot together with 3 liters (12 cups) of water. Turn the heat on high.
Skim off any scum that forms on the surface. Once it gets to a boil, drop the heat to low.
Season with kosher salt. Add the bay leaves, peppercorns, onion, garlic cloves, carrots, and celery.
Simmer over low heat covered for 1 hour and 20 minutes.
Soak the rice for 30 minutes (before removing the chicken from the pot) in cold water. Then strain and rinse well.
Remove the chicken from the pot and transfer it to a large plate or bowl to cool.
Strain the stock from the pot passing it through a strainer. Clean the pot and then add the liquid back in. The liquid should be 12 cups, add some water if needed.
Add the rice and bring to a boil. Then drop the heat to medium and cook partly covered until rice is cooked and becomes completely soft (about 20 minutes).
Shred the chicken into chunky pieces separating it from the bones. Do this while the rice cooks.
Take the pot off the heat and leave it uncovered for the temperature to drop while you beat the eggs.
Beat the yolks until lightly creamy and foamy (not too much).
Beat the egg whites until they get white and foamy.
Whisk the yolks into the whites and slowly pour in the lemon juice as well while stirring with the whisk.
Ladle the hot soup into the eggs very slowly, while constantly whisking the eggs. Start with small drops and gradually increase speed. See Note 1 below.
Transfer half of the soup to the eggs and then transfer back to the pot.
Stir in the shredded chicken pieces or serve on top whatever you prefer.
Serve right away or let the soup sit in the hot pot for 30 minutes to get even thicker and creamier. And don't forget to add some freshly ground pepper on top!

Video

Notes

Note 1: Don't add the hot soup to the eggs too quickly or they may curdle. Start with small drops and then continue threadlike.

For the creamiest Avgolemono use an instant-read thermometer and let the temperature of the soup reach 80°C / 175°F before adding the soup to the eggs. At this temperature, the eggs get tempered without losing their thickening and creaming capabilities. Once the egg + lemon is combined with the soup, return the pot to the heat and heat for a few minutes covered at the lowest heat. This way you get the creamiest soup ever.

Nutrition