Combining eggs and lemon creates a 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 create a creamy texture in the broth. Some recipes feature a basic broth that has been thickened and flavored, while others are heartier, incorporating ingredients like rice and chicken. Our preference leans towards the more filling variety.

In this dish from our "Milk Street 365: The All-Purpose Cookbook for Every Day of the Year," we prepare bone-in, skin-on chicken breasts by poaching them in pre-packaged broth, which imparts a deep richness and flavor. Afterward, the bones and skin are discarded, and the tender meat is shredded and incorporated into the soup right before serving. Shredded carrots add a touch of sweetness and vibrant color, and a hint of lemon zest enhances the citrusy undertones.

The rice cooks gently in the broth, absorbing its rich, savory essence. When the egg-lemon mixture is added to the hot liquid, the yolk begins to thicken the broth, creating a smooth and creamy texture.

To avoid curdling the eggs, consider the following suggestions: Begin by tempering the eggs; gradually pour a little hot broth into the bowl before whisking this mixture into the pan. Once you've added the egg mixture, ensure the soup does not boil or even simmer. Adjust the flavor with salt and pepper, and garnish with fresh herbs like dill or chives before serving.

Greek Egg-Lemon Soup (Avgolemono)

Start to finish: 45 minutes (20 minutes active)

Servings: 4

Components:

1 quart of low-sodium chicken stock

12-ounce bone-in chicken breast with skin, cut in half across the middle

Three strips of lemon zest, each measuring 2 inches, along with 3 tablespoons of freshly squeezed lemon juice.

Two medium-sized carrots, peeled and grated using the large holes of a box grater.

1 medium-sized yellow onion, diced

3/4 cup of rinsed and drained long-grain white rice

Kosher salt and freshly ground black pepper

Three large eggs.

Instructions:

In a spacious saucepan, mix together the broth, chicken, 2 cups of water, lemon zest strips, carrots, and onion. Heat the mixture over medium-high until it reaches a simmer, then lower the heat, cover the pot, and let it cook until the thickest portion of the chicken registers 160°F, which should take about 15 to 18 minutes.

Using tongs, take out and throw away the zest strips; place the chicken onto a plate and set it aside. Bring the broth back to a simmer over medium heat, then add the rice along with 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Lower the heat, cover the pot, and cook, stirring once halfway through the cooking time, until the rice is soft, which should take about 12 to 15 minutes. In the meantime, take off and discard the chicken skin and bones, then shred the meat and set it aside.

Once the rice is fully cooked, take the pan off the heat and remove the lid. In a medium-sized bowl, combine the eggs and lemon juice, whisking them together. Gradually add about 1 cup of the hot rice-broth mixture to the egg mixture while continuously whisking. Then, gently incorporate this combined mixture back into the pan. Finally, fold in the shredded chicken.

Reduce the heat under the pan to low and continue to cook, stirring frequently, until the soup is heated through and slightly thickened, about 2 to 4 minutes; make sure the soup does not reach a simmer. Once off the heat, taste and adjust seasoning with salt and pepper.

Optional garnish: Chopped fresh dill OR chives

EDITOR'S NOTE: To explore additional recipes, visit Christopher Kimball's Milk Street at 177milkstreet.com/ap.