Many cuisines have a chicken soup that doubles as a cure-all, and avgolemono is Greece’s version. Chicken broth, rice, shredded chicken, and then the part that makes it special: a whisked mixture of egg and lemon, tempered in slowly at the end until the soup turns pale, silky and faintly tart.

It sits in interesting conversation with Portuguese Canja de Galinha (recipe on the site), which leans on mint and lemon in its own gentler way. Make them back to back for a small lesson in how two Mediterranean countries solve the same problem in completely different directions.

The technique here is the whole game. Egg and hot broth do not want to be friends unless you introduce them slowly; add the broth to the eggs a ladle at a time, whisking constantly, and never let the finished soup boil.

Avgolemono Recipe

What you need

Ingredients

8 cups chicken stock, preferably homemade
2 boneless, skinless chicken breasts (or 2 cups cooked, shredded chicken)
2/3 cup long-grain rice (or orzo)
3 large eggs
1/3 cup fresh lemon juice (about 2 lemons)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh dill, chopped, for garnish

Cook along

Instructions

Bring the chicken stock to a boil in a large pot. If using raw chicken breasts, add them now and simmer 15 to 18 minutes, until cooked through; remove, shred with two forks, and set aside. If using pre-cooked chicken, skip ahead.
Add the rice (or orzo) to the simmering stock and cook 15 to 18 minutes, until tender. If you removed chicken breasts to shred, return the stock to a simmer for this step.
Once the rice is tender, return the shredded chicken to the pot and reduce the heat to low.
In a separate bowl, whisk the eggs until frothy, then whisk in the lemon juice.
Temper the egg mixture by slowly ladling in 1 to 2 cups of the hot broth, whisking constantly, to gradually raise its temperature without scrambling the eggs.
Slowly pour the tempered egg mixture back into the pot, stirring constantly. Cook over low heat, stirring, for 2 to 3 minutes, until the soup thickens slightly and turns pale and creamy. Do not let it boil at this stage, or the eggs will curdle.
Season with salt and pepper, garnish with fresh dill, and serve immediately.