Avgolemono is a Greek lemon-egg soup that transforms simple chicken broth into a silky, tangy dish with shredded chicken and rice. The egg yolks are tempered with hot broth and lemon juice to create the signature creamy texture without cream.
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In a Suvie pan, stir together chicken stock, rice, 1 tsp salt, and ½ tsp ground black pepper. Add chicken to pan and insert pan into your Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 4 hours
In a small bowl, whisk egg yolks with lemon juice until well-combined.
Ten minutes before soup is done cooking, remove pan from Suvie and and transfer chicken breasts to a plate. Slowly pour an even layer of egg over soup and return pan to Suvie without chicken breasts. Use two forks to shred chicken as soup finishes cooking.
After the cook, remove pan from Suvie and stir in the shredded chicken and dill, reserving a few leaves for garnish. Season to taste with salt and pepper. Divide soup among 4 bowls, sprinkle with remaining dill, and serve.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat without boiling; do not reheat in the microwave as it may cause curdling.
Avgolemono refers to the Greek lemon-egg sauce made by whisking egg yolks with fresh lemon juice. When added to broth with chicken and rice, it becomes a soup.
Temper the egg yolks by slowly whisking hot broth into them, then add the mixture back to the pot off heat or over low heat while stirring constantly.
Prepare the broth, chicken, and rice ahead, but add the egg-lemon mixture just before serving to avoid curdling and maintain the silky texture.
Medium-grain white rice works well and cooks evenly. Avoid arborio or short-grain varieties that become too starchy; long-grain white rice also works.
Yes, store-bought broth is convenient and works well. For richer flavor, use low-sodium broth or a combination of homemade and store-bought.
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