Combining egg and lemon creates a smooth, creamy consistency in this traditional Greek chicken soup.

This traditional Greek soup, known as avgolemono, derives its name from the combination of egg and lemon that is used to enrich the broth. Some recipes feature a straightforward broth that is thickened and flavored, while others are heartier, incorporating rice and chicken. Our preference leans towards the more filling varieties.

In this dish from our cookbook "Milk Street 365: The All-Purpose Cookbook for Every Day of the Year," we gently poach chicken breasts with bones and skin in ready-made broth to enhance the richness and flavor. After cooking, we discard the bones and skin, shredding the meat to incorporate into the soup right before serving. Shredded carrots add a touch of sweetness and vibrant color, while lemon zest elevates the citrus flavor profile.