Traditional Cypriot Avgolemono (Egg–Lemon Chicken Soup)

Avgolemono is one of those recipes that does more than comfort. It nourishes.

With high-quality protein from the eggs and chicken, slow-release energy from the rice, and the digestive benefits of lemon, this Cypriot classic is the perfect balance of hearty and light. It’s ideal for cold days, or any moment you crave something warm and genuinely good for you.

Ingredients

For the broth

• 4 chicken thighs, bone-in (or any cuts you prefer)

• 1 carrot, cut in half

• 1 bay leaf

• A few peppercorns

• Salt, to taste

• Water (enough to fully cover the chicken)

For the soup

• 1 cup rice (glace rice is ideal)

• Shredded chicken (from the cooked thighs)

For the avgolemono mixture

• 3 eggs, separated (whites + yolks)

• Juice of 2 lemons

  
  

Instructions

1. Make the broth

1. Add the chicken, carrot, bay leaf, peppercorns, and salt to a pot.

2. Cover with water and bring to a boil.

3. Lower the heat and simmer until the chicken is fully cooked and the broth is flavourful (about 35–45 minutes).

4. Remove the chicken and set aside to cool slightly.

5. Strain the broth and return it to the pot.

6. Shred the chicken and set aside for later.

7. 
   

2. Cook the rice

1. Bring the strained broth back to a gentle boil.

2. Add 1 cup of rice and cook until tender.

3. Prepare the avgolemono mixture

1. In a bowl, beat the egg whites until foamy.

2. Add the egg yolks and whisk to combine.

3. Slowly pour in the juice of 2 lemons, whisking continuously.

4. Now, temper the eggs:

   • Take a ladle of hot broth.

   • Slowly stream it into the egg mixture while whisking constantly to avoid cooking the eggs.

   • Repeat with another ladle until the mixture is warm and smooth.

4. Finish the soup

1. Turn off the heat under the pot.

2. Slowly pour the egg mixture into the soup, stirring gently and continuously.

3. Add the shredded chicken back in.

4. Taste and adjust salt or lemon if needed.

5. Serve immediately. Silky, bright, comforting. 🍋🍲