Avgolemono — Greek Lemon Chicken Soup with Egg

When anyone in our family was sick, or cold, or just needed comfort, Yiayia made avgolemono. The egg-lemon technique — whisking eggs with lemon juice and tempering them into hot broth — creates a soup that is silky, bright, and unlike anything else. It's Greek magic in a bowl.

Ingredients (serves 6)

• 1.5 liters (6 cups) good chicken broth
• 300g (10 oz) cooked chicken, shredded
• ¾ cup long-grain white rice
• 3 eggs
• Juice of 2 lemons
• Salt & white pepper
• Fresh dill, to serve
• 2 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil

Instructions

1. Bring the chicken broth to a gentle boil. Add the rice and cook for 15–18 minutes until tender.
2. Add the shredded chicken and reduce heat to low.
3. In a bowl, whisk the eggs until frothy. Whisk in the lemon juice.
4. Slowly ladle about 2 cups of the hot broth into the egg mixture, whisking constantly — this tempers the eggs so they don't scramble.
5. Pour the tempered mixture back into the pot, stirring gently. Do not boil after this point.
6. Season with salt and white pepper. Stir in Mr. Papou's Extra Virgin Olive Oil for a silky finish.
7. Serve immediately with fresh dill and extra lemon on the side.