Avgolemono

Ingredients

• 95 g (½ cup)rice
• 1.8 litres (7½ cups)chicken stock
• 4eggs
• juice of 2lemons
• 3black peppercorns
• to tasteparsley

Instructions

1. 1

   Rinse and soak

   Rinse the rice well, soak it in cold water for 30 minutes, then drain.

2. 2

   Cook the rice

   Bring the chicken stock to the boil in a large saucepan. Add the rice and simmer gently for 15 minutes, or until tender. Take the pan off the heat.

3. 3

   Beat the eggs

   Crack the eggs into a medium mixing bowl and whisk until evenly combined.

4. 4

   Temper the mixture

   Whisk in the lemon juice, then gradually whisk in a few spoonfuls of hot stock until combined. Pour this mixture into the saucepan with the remaining stock, stirring well.

5. 5

   Finish the soup

   Cook over a medium heat for 2–3 minutes without letting the soup boil, so the eggs do not curdle. Add the peppercorns and chopped parsley, then serve straight away.

What is avgolemono?

Avgolemono takes its name from the Greek words for egg and lemon, the ingredients that give the soup its characteristic finish. It is a traditional Greek soup often made with chicken stock and rice.

This version keeps the ingredient list spare: tender rice, a good stock and an egg-and-lemon mixture stirred through at the end. The result is bright and gently creamy without adding cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 8g protein, 17g carbs, 4g fat.

Rice provides most of the carbohydrates, while the eggs contribute protein and much of the fat. Chicken stock also contributes protein, though its nutrition varies by recipe or brand. Pair a bowl with a green salad or vegetables for a more balanced plate.

The stock and rice

Chicken stock: Use a flavourful homemade stock if you have one, as it forms the soup’s foundation. If using bought stock, taste it before adding any extra seasoning.

Rice: Rinsing and soaking the rice helps remove surface starch and gives it a head start before it goes into the simmering stock. Drain it well so you do not dilute the soup.

Whisking the egg and lemon

Eggs first: Beat the eggs until evenly mixed, then add the lemon juice while whisking. This makes a smooth mixture that is easier to incorporate into the hot stock.

Temper gently: Add a few spoonfuls of stock gradually, whisking all the while. This brings the egg mixture closer to the soup’s temperature before it goes into the saucepan.

Keep the soup smooth

Off the heat: The recipe removes the pan from the heat before the egg mixture is added, then returns it to a medium heat for the final 2–3 minutes. Stir as it warms so the mixture distributes evenly.

No boiling: Keep the soup below a boil once the eggs are in. A gentle heat helps it thicken smoothly rather than forming curds.

Check the texture

Rice: Cook until tender, checking near the end of the 15-minute simmer. The exact point can vary with the rice and how long it was soaked.

Finished soup: It should look cohesive and lightly thickened, with the rice suspended in the broth. Serve promptly, while the lemon is fresh and the texture is smooth.

Serving ideas

Serve the soup hot as a light meal or as a first course. A slice of crusty bread is useful for a more substantial bowl.

A simple green salad or lightly cooked vegetables make fresh accompaniments without competing with the lemon flavour. Add the chopped parsley just before serving for a fresh finish.

Recipe notes & tips

• Use a stock with plenty of flavour, since it makes up most of the soup.
• Drain the soaked rice thoroughly before adding it to the saucepan.
• Whisk continuously as you add lemon juice and hot stock to the eggs.
• Add the hot stock to the egg mixture a little at a time.
• Keep the finished soup below a boil to prevent the eggs from curdling.
• Chop the parsley shortly before serving for a fresher taste.

Variations

• Add chicken: Stir in cooked shredded chicken for a more substantial soup.
• Use orzo: Replace the rice with orzo and cook it until tender in the stock.
• Adjust the lemon: Use less or more lemon juice to suit your preference.
• Add dill: Replace or supplement the parsley with chopped dill.
• Finish with extra herbs: Scatter more chopped parsley over each bowl just before serving.

Common mistakes to avoid

• Skipping the soak: Give the rice its full 30 minutes in cold water, then drain it well.
• Adding stock too quickly: Whisk in a few spoonfuls gradually to temper the eggs.
• Stopping the whisking: Keep whisking as the lemon juice and hot stock go into the eggs.
• Letting it boil: Cook gently for 2–3 minutes after adding the egg mixture and do not let the soup boil.
• Overcooking the rice: Check for tenderness at 15 minutes and avoid simmering it longer than needed.

How to store

For the best texture, serve the soup straight away. Refrigerate leftovers in a covered container and use within 2 days; reheat gently over a low heat, stirring and avoiding a boil, as the egg-thickened broth may separate.

Frequently asked questions