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1
Poach the Chicken
25 Mins
Gentle simmer, about 95°C (200°F)
Put the water, chicken breasts, onion halves, carrot, celery, olive oil and salt in a large pot. Bring to a gentle simmer over medium heat, skim off any foam, then cook with the lid ajar for about 20 to 25 minutes, until the chicken is cooked through and tender.
Never let the pot boil hard — a rolling boil makes the chicken tough and the broth cloudy.
Done when: The chicken is opaque all the way through and reaches at least 74°C (165°F) inside.
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2
Cook the Rice
15 Mins
Gentle simmer, about 95°C (200°F)
Lift the chicken out onto a plate and shred it into bite-size pieces with two forks. Stir the rinsed rice into the simmering broth and cook for about 15 minutes, until the rice is tender and the broth has thickened slightly.
Stir once or twice so the rice does not settle and stick to the bottom of the pot.
Done when: The rice is soft and plump, and the broth looks lightly thickened.
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3
Whisk the Avgolemono
5 Mins
Room temperature, about 20°C (68°F)
While the rice cooks, whisk the 2 eggs in a medium bowl until frothy, then whisk in the fresh lemon juice until the mixture is pale and fully combined.
Whisk the eggs well before the lemon goes in — a frothy base makes a smoother sauce.
Done when: The egg and lemon mixture is pale yellow, frothy and smooth.
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4
Temper and Finish the Soup
5 Mins
Off the heat — keep below 80°C (175°F), never boil
Return the shredded chicken to the pot and turn off the heat. Ladle a spoonful of hot broth into the egg and lemon mixture while whisking constantly, then repeat with a second ladleful. Pour the warmed egg mixture back into the pot in a thin stream, stirring gently. The broth will turn pale, creamy and lightly thickened.
Tempering is the whole trick: the hot broth must go into the eggs slowly, or the eggs scramble. Never let the finished soup boil again.
Done when: The broth is silky and opaque, with no streaks of cooked egg.
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5
Rest and Serve
10 Mins
Off the heat, about 70°C (158°F)
Cover the pot and let the soup rest for 5 to 10 minutes so the sauce thickens slightly and the flavours settle. Taste and adjust the salt and lemon. Ladle into warm bowls and finish with chopped dill and a little black pepper.
Do not leave the lid on much longer than 10 minutes — the residual heat can overcook the eggs and dull the lemon.
Done when: The soup is hot, the sauce is velvety, and the lemon is bright but not sharp.
auto_awesome Finishing Touches & Plating
Ladle the soup into warm bowls, scatter with fresh dill and black pepper, and serve at once with crusty bread and lemon wedges on the side.
Greece
2h
