Cyprus Avgolemono - Zesty Greek Soup Recipe

Welcome to the heart of Cypriot comfort food! If you've ever craved a soup that’s both nourishing and incredibly flavorful, you're in for a treat. Our Cyprus Avgolemono: A Citrus-infused Culinary Delight takes the classic greek soup avgolemono recipe and elevates it with an extra kiss of zesty citrus, making it a truly unique and irresistible dish. This isn't just another lemon chicken soup recipe greek; it's a vibrant journey for your taste buds, perfect for chilly evenings or when you need a bright, comforting pick-me-up.
Often called egg lemon soup recipe or lemon rice soup recipe greek, Avgolemono is a staple in Mediterranean kitchens, beloved for its creamy texture and tangy notes. Our special Cypriot twist leans into that bright citrus character, ensuring every spoonful is bursting with fresh flavor. Whether you're a beginner cook looking to master a timeless classic or an experienced baker seeking a new variation on lemony greek soup, this recipe is designed to be simple, straightforward, and utterly delicious. Get ready to create a bowl of sunshine that will quickly become a family favorite!

Ingredients

• 6 cups (1.4 liters) good quality chicken broth, homemade or store-bought
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked chicken, shredded (from about 1 large chicken breast or 2 thighs)
• ½ cup uncooked long-grain white rice (such as Carolina or basmati)
• ½ cup freshly squeezed lemon juice (from 2-3 lemons), plus extra for serving
• Zest of 1 large lemon (for infusion)
• 2 large eggs, at room temperature
• ¼ cup fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper to taste

Directions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Add Broth & Rice: Pour in the chicken broth. Bring the broth to a gentle boil, then stir in the uncooked rice. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender.
3. Incorporate Chicken & Citrus Zest: Once the rice is cooked, stir in the shredded cooked chicken and the lemon zest. Let it simmer gently for another 5 minutes to allow the flavors to meld and the zest to infuse into the broth. Season with salt and pepper to your liking.
4. Prepare the Avgolemono (Egg-Lemon Mixture): In a medium bowl, whisk the two eggs vigorously until they are light, frothy, and pale yellow. Gradually add the ½ cup of fresh lemon juice to the whisked eggs, continuing to whisk constantly. This is your Avgolemono mixture.
5. Temper the Avgolemono: This is the most crucial step to prevent the eggs from scrambling. Slowly, and while continuously whisking the egg-lemon mixture, ladle about 1 to 1.5 cups of the hot broth from the pot into the egg mixture. This gradual addition raises the temperature of the eggs without cooking them instantly.
6. Combine & Thicken: Once the egg mixture is warm, slowly pour it back into the pot with the remaining soup, stirring constantly with a whisk or wooden spoon. Continue to stir gently over very low heat for 2-3 minutes until the soup slightly thickens. Do not let the soup boil after adding the egg mixture, as this will cause the eggs to curdle.
7. Serve: Remove the soup from the heat immediately. Taste and adjust seasoning if necessary, adding more lemon juice if you desire a tangier flavor. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.