Avgolemono Soup

Method

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1. Sweat the onion and celery in the olive oil over low heat for 8 minutes until soft and translucent.

   Mark done Start 8 min timer

2. Add the stock and bring to a simmer, then add the rice and cook for 15 minutes until tender.

   Mark done Start 15 min timer

3. Stir in the shredded chicken and season with the salt and white pepper. Take the pot off the heat and let it stand for 3 minutes — the broth must stop boiling before the egg goes anywhere near it.

   Mark done Start 3 min timer

4. Whisk the eggs in a bowl for a full minute until pale and frothy, then whisk in the lemon juice.

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5. Now temper: add a ladleful of hot broth to the egg mixture in a thin stream, whisking constantly. Repeat with three more ladlefuls, one at a time.

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6. Pour the tempered mixture back into the pot in a slow stream, stirring continuously.

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7. Return to the lowest possible heat and stir for 2 to 3 minutes until the soup thickens slightly and turns opaque and velvety. Do not let it boil.

   Mark done Start 2 min timer

8. Stir through the dill and parsley, taste for lemon and salt, and serve immediately.

   Mark done

Chef’s Tips

• If it does curdle, blitz the soup with a stick blender — it will not be quite as silky but it is entirely salvageable.
• Orzo makes a more substantial soup; rice makes a lighter one.
• It thickens further on standing, so serve it slightly looser than you think you want.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• A cold Assyrtiko or simply water
• Serve with crusty bread and olives
• Follow with grilled fish

Storage & Reheating

Refrigerate 3 days but reheat only very gently below a simmer, or the emulsion will break. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.