SHE HAS CRAVINGS

AVGOLEMONO

There’s something so comforting about a bowl of Avgolemono – Greece’s iconic lemon-egg chicken soup. It’s silky smooth, bright with citrus, and deeply warming without ever feeling heavy. This version is my go-to on days I want something nourishing but still delicious.

The magic happens in the gentle tempering of the eggs, giving you the creamiest texture without a drop of cream. It’s simple, wholesome, and the kind of soup that feels like a warm big hug in a bowl. Perfect for colder seasons, sick days, or anytime your body needs something cosy.

INGREDIENTS (Serves 3-4 Pax)

  • Olive oil (for sautéeing)
  • 5 pcs chicken thighs (skin on)
  • 1 small onion (diced)
  • 3 cloves garlic (finely chopped)
  • 1 small carrot (diced)
  • 1 stalk celery (diced)
  • 2 bay leaves
  • 1.5 liters of water
  • 2 chicken stock cubes (I use Knorr)
  • Zest of 1 lemon
  • 1 cup white rice (rinsed)
  • Juice of 2 small lemons (or 1 large lemon)
  • 2 eggs
  • Salt & pepper (to taste)
  • Fresh dill (optional garnish)

HOW TO MAKE IT

  1. Heat ¼ cup olive oil in a pot. Sauté the onion, garlic, carrot, celery and bay leaves until soft and fragrant.
  2. Add the chicken thighs, skin-side down, and sear for 5 minutes per side.
  3. Pour in the water, lemon zest and chicken stock cubes. Stir until the cubes dissolve. Cover and simmer on medium heat for 30 minutes, or until the chicken is tender.
  4. Remove the chicken from the pot. Debone, shred into bite-sized pieces, and set aside.
  5. Add the rinsed rice into the broth and cook over medium-low heat for 10–15 minutes, or until rice is tender.
  6. Make the avgolemono: whisk the eggs and lemon juice in a bowl. Slowly ladle in 3–4 scoops of the hot chicken broth, whisking continuously to temper the eggs. Once smooth and warmed through, pour the mixture back into the pot and stir gently.
  7. Return the shredded chicken to the soup. Season with salt and pepper to taste.
  8. Serve immediately with a drizzle of olive oil, fresh dill and a sprinkle of black pepper.

Watch the video HERE.

FAQ

1. What is avgolemono?
Avgolemono is a traditional Greek soup made by thickening broth with a mixture of eggs and lemon juice. It’s silky, comforting and naturally creamy without any dairy. The flavour is bright, tangy and deeply warming – like chicken soup’s elegant cousin.

2. What is lemon zest?
Lemon zest is the outer yellow skin of the lemon, grated using a microplane or fine grater. It contains the lemon’s natural oils and adds a strong, fragrant citrus aroma without the sourness of the juice. Avoid the white pith though – it’s bitter!

3. Can I use 1.5 litres of chicken stock instead of water and omit chicken stock cubes?
Yes, absolutely! Using full chicken stock will make the soup even richer and more flavourful. You can completely skip the stock cubes if you’re using good-quality broth.

4. What does tempering mean?
Tempering is the process of slowly warming up the eggs so they don’t scramble. You do this by whisking a ladle of hot broth into the egg–lemon mixture gradually, raising its temperature gently. Once warmed, the mixture can be safely added back to the pot to create that creamy, silky texture.

5. Why did my avgolemono curdle?
This usually happens when the eggs weren’t tempered slowly enough. Always add the hot broth gradually and keep whisking continuously.

6. Can I use leftover cooked chicken?
Yes! Shredded rotisserie or leftover chicken works perfectly. Add it at the end so it stays tender. This will shorten the cooking time for you too.

7. Can I substitute the rice?
You can use orzo or quinoa – just adjust cooking time as per package instructions.

8. How long does avgolemono keep?
It’s best eaten fresh, but it keeps 2–3 days in the fridge. Do bear in mind the the rice will expand you might end up with a porridge-like avgolemono – easy fix, just reheat gently on low heat and add a splash of water or broth until you get the original soupy consistency again.

9. Can I freeze it?
Not recommended as the egg-thickened base can separate once frozen.

10. Can I adjust the tanginess?
Definitely. Start with less lemon juice and add more at the end until it matches your taste.