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Greek Avgolemono Chicken Soup
Avgolemono chicken soup uses an egg-lemon mixture to give the broth a smooth, lightly creamy texture without added cream. Rice or orzo supplies body, while dill provides a fresh finish. The egg mixture needs gradual warming.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield5 servings
Professional Chef Notes
Use pasteurised eggs and measured lemon juice. Rice and orzo differ in cooking time and wheat content, so choose one and follow the matching method. Keep enough broth available for tempering.
Cook chicken safely and the chosen starch to tenderness. Whisk hot broth gradually into the egg-lemon mixture, then return it gently to the pot. Reach the stated 71°C finishing temperature while avoiding a rolling boil.
Scrambled egg flecks indicate excessive or sudden heat. A very thick soup may have absorbed broth into the rice or pasta. Add lemon gradually if its strength exceeds the intended balance.
About This Recipe
Avgolemono chicken soup uses an egg-lemon mixture to give the broth a smooth, lightly creamy texture without added cream. Rice or orzo supplies body, while dill provides a fresh finish. The egg mixture needs gradual warming.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Poach chicken gently in stock until it reaches 74°C, then rest, shred and keep covered.
- Flavour base: Strain the stock, return it to the pan and cook the orzo or rice according to its package until just tender.
- Main cook: Whisk eggs until foamy, add lemon juice, then slowly whisk in four ladles of hot stock.
- Simmer and check: Lower the pan heat and stream in the tempered egg-lemon mixture while stirring; do not boil.
- Texture and balance: Return shredded chicken and stir over gentle heat until the soup reaches at least 71°C and lightly coats a spoon; avoid a rolling boil.
- Finish and serve: Add zest, dill and white pepper, then serve immediately.
Chef Notes & Tips
Successful avgolemono depends on slow tempering and no boiling after the eggs enter.
Ingredient choices: Use pasteurised eggs and measured lemon juice. Rice and orzo differ in cooking time and wheat content, so choose one and follow the matching method. Keep enough broth available for tempering.
Cooking control: Cook chicken safely and the chosen starch to tenderness. Whisk hot broth gradually into the egg-lemon mixture, then return it gently to the pot. Reach the stated 71°C finishing temperature while avoiding a rolling boil.
If something goes wrong: Scrambled egg flecks indicate excessive or sudden heat. A very thick soup may have absorbed broth into the rice or pasta. Add lemon gradually if its strength exceeds the intended balance.
Ingredient Substitutions
- ↔ Use rice instead of orzo; for a lighter finish use two whole eggs plus one yolk.
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable. Use pasteurised eggs for the egg-lemon finish and warm the finished soup to at least 71°C without a rolling boil.
Serving & Plating
Serve promptly with dill. If rice is chosen, apply the rice-specific cooling and reheating guidance to leftovers.
Storage
Cool cooked rice quickly in shallow portions, ideally refrigerating within 1 hour. Keep at 4°C or below and use within 24 hours. Reheat only once to at least 74°C throughout. Do not keep a batch already reheated for another reheating cycle.
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