Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)

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Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.

SERVES 4 to 6

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WHY THIS RECIPE WORKS

Avgolemono, or Greek chicken and rice soup, gets its name from the egg-lemon mixture that thickens and flavors it. Our version contains tender shreds of chicken that are poached to perfection by sitting off the heat in hot broth. We flavore...

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