Avgolemono Soup Recipe

Make the broth

Place the chicken (thighs or whole chicken) in a large heavy-bottomed pot and add 10 cups cold water. Add the halved unpeeled onion, chopped carrot, chopped celery, bay leaf, peppercorns and 1.5 tsp kosher salt. Bring to a gentle simmer over medium-high heat.

As soon as it reaches a simmer, reduce heat to maintain a bare simmer (small bubbles) — avoid a rolling boil to keep the broth clear. Skim any foam that rises to the surface with a small ladle or spoon during the first 10–15 minutes.

Simmer uncovered for 30–40 minutes (longer if using a whole chicken; up to 45–60 minutes) until the chicken is cooked through and tender and the broth is flavorful.

Remove the chicken to a plate. Strain the broth through a fine-mesh sieve into a clean large bowl or pot, discarding the solids. Taste and adjust seasoning: add up to 1/2 tsp more salt if needed. Keep the broth hot but not boiling.

When the chicken is cool enough to handle, remove skin and bones; shred or dice the meat into bite-size pieces. Reserve about 3 cups of the strained hot broth for finishing the soup and the remaining broth can be kept for other uses or added back if desired.

Measure 3 tablespoons rice (note: if you prefer more rice, you may increase to 1/4 cup). Rinse briefly under cold water until water runs clearer. Add the rice to the reserved hot broth in the pot and simmer until the rice is tender, about 12–15 minutes for short/medium-grain rice (or 8–10 minutes for orzo). Keep the broth at a gentle simmer so the rice cooks evenly.

When the rice is cooked, turn off the heat and leave the pot on the stove with the lid slightly ajar so it stays hot but not boiling while you prepare the avgolemono emulsion.

Prepare the egg-lemon mixture

In a medium bowl, crack and whisk the 3 large eggs until frothy. Whisk in the juice of 1 lemon (about 2–3 tablespoons) and the optional 1/2 tsp lemon zest, along with 1/4 tsp ground black pepper and 1/2 tsp kosher salt. Whisk until combined and slightly thickened.

Temper the eggs: very slowly pour about 1/2 cup of the hot broth from the pot into the egg-lemon mixture in a thin steady stream while whisking constantly. Repeat, adding another 1/2 cup of hot broth in a slow steady stream while whisking. This raises the temperature of the eggs without scrambling them.

Once the egg mixture is warmed (you will have added about 1 to 1 1/2 cups of hot liquid), slowly pour the tempered egg-lemon mixture back into the pot with the rice and hot broth, stirring gently. Do not allow the soup to boil after adding the eggs — keep it at a warm gentle heat for only 1–2 minutes so the soup thickens slightly and becomes silky.

Stir the shredded chicken into the soup and taste; adjust seasoning with additional salt or lemon juice if needed. If the soup is too thick, add a bit more hot broth to reach desired consistency.

Ladle the soup into bowls and sprinkle with chopped fresh dill or parsley. Serve immediately with lemon wedges on the side for extra brightness.

Avgolemono will keep in the refrigerator for 2 days; reheat gently over low heat, stirring often, and avoid boiling to prevent separation.