Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

[Photographs: Vicky Wasik]

Avgolemono (“egg-lemon”) is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor. In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. This recipe is easy as can be—the biggest change we made is adding some of the lemon juice separately, to give you more control over your final flavor and texture.