Classic Avgolemono Chicken Soup

4.14 from 30 votes

Avgolemono is one of the best-known Greek soups. Here's a twist on the classic, with a touch of Greek saffron, called Krokos Kozani. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

4.14 from 30 votes

Classic Avgolemono Chicken Soup

By Diane Kochilas

Prep Time 15

Cook Time 45

Servings

Chicken & Poultry, Course, Main Ingredient, My Greek Table, Recipes, Season #1, Soups

Prep Time 15

Cook Time 45

Servings

Chicken & Poultry, Course, Main Ingredient, My Greek Table, Recipes, Season #1, Soups

Ingredients

3 quarts chicken stock preferably homemade
3 cups cooked chicken
1/2 teaspoon saffron threads
Salt and white pepper
2/3 cup Greek brown rice white medium grain rice or orzo
1 cup/240 ml Greek white or sparkling wine
Fresh strained juice of 1 1/2 lemons
5 eggs separated

Instructions

Bring broth to a boil and add the rice or orzo and saffron threads. Simmer for about 15 minutes, or until the rice or orzo is tender.
Break up the chicken and shred the meat. Add to the soup. Add the sparkling or white wine and continue cooking another 6 to 7 minutes. Add half the lemon juice to the soup and stir.
Make the creamy avgolemono: Place the egg whites in a metal bowl if using a hand-held whisk or in the bowl of a stand mixer outfitted with a whisk attachment. Whip at medium speed and then at a slightly higher speed, until a stiff meringue forms. In a separate, metal bowl, with a clean whisk, whisk the yolks until creamy and while whisking add the remaining lemon juice in a slow, steady stream until thick and creamy. Fold the meringue into the yolks thoroughly. Take a ladleful of the soup broth, careful not to catch any rice, and add it to the egg-lemon mixture in a very slow but steady stream, whisking vigorously all the while. Repeat with a second ladleful. Continue adding hot broth to the egg-lemon mixture until about half the pot juices are worked into the egg-lemon mixture, tempering it. Quickly pour this mixture into the pot, tilt so that it is evenly distributed, taste for salt and pepper or additional lemon juice, and serve.

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Warm, comforting, and full of rich Mediterranean flavor, this Classic Avgolemono Chicken Soup is the ultimate dish for cozy nights or family gatherings.

To make this recipe truly authentic, visit my online store at shop.dianekochilas.com, where you'll find hand-picked artisanal Greek products like premium Greek Extra Virgin Olive Oil—perfect for adding that final touch of quality and taste to your kitchen creations!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Classic Avgolemono Chicken Soup