This classic Greek soup is a comforting and vibrant dish, brimming with bright, lemony Mediterranean flavors. The foundation begins with a fragrant broth, built upon a base of celery, onion, garlic, and fresh parsley, simmered to coax out their aromatic essence. Chicken is then gently poached in this flavorful broth until perfectly cooked.

Once the chicken is tender, the vegetables are removed, and the broth is carefully strained to achieve a smooth and refined base. The magic of this soup lies in the ‘avgolemono,’ which translates to egg-lemon, the heart and soul of the dish. Fresh eggs are whisked with the tangy zest and juice of lemons, creating a vibrant, pale yellow mixture.

To temper the eggs, a ladleful of the hot broth is gradually added, gently raising their temperature and preventing curdling. This warmed egg-lemon mixture is then slowly streamed back into the remaining broth, whisking constantly over medium heat, until the soup thickens to a velvety consistency. The egg beautifully dissolves into the broth, enriching it with a subtle creaminess without the need for any actual cream.

To complete the soup, tender shredded chicken is added, along with cauliflower rice, offering a delightful texture that complements the smoothness of the broth. This transforms the soup into a satisfying and nourishing meal. Season simply with a generous grind of black pepper and a drizzle of high-quality extra virgin olive oil to enhance the flavors.

While chicken is the traditional choice, feel free to experiment with other proteins. White fish, such as bream, sea bass, or snapper, can be used for a delightful pescatarian variation. The soup is equally delicious with any of these alternatives.

This soup is best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to 5 days. It also freezes well for up to 3 months. To reheat, simply thaw completely, then gently simmer in a saucepan over medium heat until warmed through.