Avgolemono – Cypriot Egg and Lemon Soup (Σούπα Αυγολέμονο)

A comforting classic in every Cypriot kitchen, avgolemono is what many of us grew up eating when we were unwell, jet-lagged, or simply in need of a little comfort. This deeply nourishing chicken and rice soup is enriched with a silky emulsion of egg and lemon, giving it a bright yet creamy finish. It’s simple, restorative, and soothing for the soul. If food could give you a hug, this would be it.

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Servings: 6 people

Course: Main Course, Soup

Cuisine: Cypriot, Greek

Ingredients Method

Ingredients

1 whole chicken
2 celery ribs
1 carrot
1 small bunch of parsley stalks on
1 brown onion halved
1 teaspoon whole peppercorns
1 chicken or vegetable stock cube
2 cups white rice arborio, long-, medium- or short-grain
4 eggs at room temperature
juice of 3 lemons
salt and cracked black pepper to taste

Method

Place the chicken, celery, carrot, parsley, onion and peppercorns in a large pot and cover with water. Bring to a boil, then reduce to medium heat and simmer until the chicken is fully cooked.
Carefully remove the chicken and set aside to cool slightly. Strain the stock through a sieve into another large pot and return it to medium-high heat. Add the stock cube and stir to dissolve.
Stir in the rice and simmer until fully cooked. Once the rice is ready, take the pot off the heat. Meanwhile, shred the chicken.
In a large bowl, whisk the eggs and lemon juice until smooth. To temper the mixture, slowly ladle in 6-7 scoops of hot broth while whisking continuously.
Slowly pour the tempered egg mixture into the soup, stirring gently. Return the pot to medium heat and cook until the soup just begins to bubble.
Season generously with salt and cracked black pepper, and add the shredded chicken back in if you like (or serve it on the side).