Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
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 flavored the broth with citrusy coriander and lemon zest that gave it savory depth and enhanced the soup’s lemon flavor. Processing eggs, yolks, and a portion of the cooked rice in a blender and then stirring this puree into the hot broth gave our avgolemono a velvety consistency.