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a bowl of silky pale ivory lemon-egg chicken soup with white rice grains and fine chicken shreds visible beneath the smooth broth
Melissa Hart

Greek Avgolemono Chicken Soup

Eggs and lemon turn hot broth silky without a drop of cream. Temper the eggs slowly. Pouring them straight into the pot is how you get little cooked strands instead of a smooth soup. Rice gives the bowl a gentle body, and the chicken stays in small shreds so nothing feels heavy against the lemon. Once the egg mixture goes in, use low heat and keep the soup below a boil.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breast
  • 7 cups low-sodium chicken broth
  • 1/2 cup long-grain white rice rinsed
  • 3/4 tsp fine salt
  • 1/4 tsp white pepper
  • 3 large eggs
  • 1/4 cup fresh lemon juice

Method
 

  1. Put chicken and broth in a large pot, bring to a gentle simmer and cook for 18 to 22 minutes until the chicken reaches 165°F. Remove the meat to a plate.
  2. Add rice, salt and white pepper to the broth and simmer for 15 to 18 minutes until the grains are tender. Shred the chicken while the rice cooks.
  3. Whisk eggs and lemon juice in a heatproof bowl until smooth. Slowly whisk in 2 cups hot broth, adding the first cup a few tablespoons at a time to warm the eggs gradually.
  4. Lower the heat under the pot and stir in the tempered egg mixture and shredded chicken. Stir gently for 2 to 4 minutes until the soup is silky and reaches 160 to 165°F, without boiling.
  5. Remove from the heat immediately and serve while the broth is smooth and pale.