Avgolemono Soup
Velvety lemon-egg broth, chicken and rice.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The whole game is keeping the temperature LOW after you add the egg-lemon mix. If the pot is too hot, you'll get scrambled-egg soup. Pull it off the burner, wait 30 sec, then add the tempered eggs. Trust the residual heat.
Ingredients
Everything below makes 4 servings.
- 1¼ lbboneless skinless chicken breast
- 8 cupschicken stock
- 1 mediumyellow onionhalved
- 1 largecarrothalved
- 2 stalksceleryhalved
- 2bay leaf
- ½ cuplong-grain white ricerinsed
- 3large eggs
- 2lemonjuiced (~1/3 cup)
- 2 tbspfresh dillchopped (garnish)
- 1 tbspolive oil
- 1½ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 360calories
- 28gprotein
- 32gcarbs
- 12gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve onion, carrot, celery (no need to peel onion - adds color to broth).
- Rinse rice. Juice 2 lemons (~1/3 cup).
- Chop dill for garnish.
Poach chicken and build broth
Combine chicken stock, chicken breast, onion, carrot, celery, bay leaves, salt in a large pot. Bring to a gentle simmer (not a boil - boil makes chicken rubbery). Simmer 18-20 min until chicken hits 165F internal.
19 min · hands offStrain and cook rice
Remove chicken to a plate. Strain broth and return to the pot (discard veg and bay). Bring back to a simmer, add rice, cook 15 min until rice is tender. Meanwhile, shred chicken with two forks.
15 min · hands onMake avgolemono
In a medium bowl, whisk eggs until frothy, then whisk in lemon juice. SLOWLY ladle 2 cups of hot (not boiling) broth into the egg-lemon mixture in a thin stream, whisking constantly - this tempers the eggs so they don't scramble.
3 min · hands onFinish
REDUCE heat to LOW (no simmer, no boil - eggs will break). Slowly pour the tempered avgolemono mixture into the pot, whisking constantly. Add shredded chicken back in. Heat 2-3 min just until thickened to a silky soup texture. Off heat - taste, adjust salt and pepper, drizzle olive oil.
3 min · hands onServe
Ladle into bowls. Top each with fresh dill and a turn of black pepper. Serve immediately - avgolemono doesn't love to sit.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Skip poaching; use 2.5 cups shredded rotisserie chicken; use boxed chicken stock. Saves about 15 minutes.
Thighs poach 25 min - 5 min more than breast; richer broth. Adds about 5 minutes.
Skip bread.
Chop salad during the simmer. Adds about 10 minutes.
What keeps
Avgolemono is best fresh - the egg can break on reheat. If batching, hold the base soup (chicken and rice and broth) up to 3 days and add the egg-lemon thickener just before serving the portion you want.
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