Ingredient
A steaming bowl of avgolemono - Greece's beloved lemon and egg soup - has been soothing people around the Mediterranean for centuries, with roots stretching back to Sephardic Jewish communities who brought the technique of thickening broths with egg and citrus across the region. This Greek-style version with chicken and arborio rice is a modern take on that timeless tradition, and it is every bit as restorative as its reputation promises.
The soup begins with a generous pot of chicken stock and water, into which the chicken breasts, arborio rice, finely chopped dill stems, and half the lemon zest are added all at once. As it simmers away, the rice gradually releases its starch into the broth, laying the groundwork for the silky texture that makes this soup so distinctive. The dill stems - often discarded - quietly infuse the liquid with a herbal depth that you might not immediately identify but would certainly miss.
The real magic happens off the heat. A cup of the hot broth is whisked together with egg yolks and fresh lemon juice - a process called tempering - before being stirred back into the pot. The result is a broth that turns glossy, gently thickened, and beautifully unctuous without a drop of cream in sight.
A Finish Worth Savouring
Shredded chicken is folded back in, and each bowl is finished with a handful of fresh dill leaves, the reserved lemon zest, and a drizzle of extra virgin olive oil. The contrast between the bright citrus top notes and the rich, savoury broth beneath is what makes every spoonful so compelling.
This is weeknight cooking at its most rewarding - minimal effort, maximum flavour, and a bowl that feels genuinely nourishing from the first mouthful to the last.
