vgolemono is a traditional Greek soup made by slowly combining chicken broth with an emulsion of egg and lemon, creating a velvety, tangy broth. Infused with tender chicken and rice or orzo, it’s both deeply comforting and refreshingly bright.
In a medium pot, bring chicken broth to a simmer over medium heat.
Add rice (or orzo) and carrots, and simmer gently until rice is tender, about 15–18 minutes.
Stir in the shredded chicken and reduce heat to low.
In a medium bowl, whisk the eggs until light and frothy.
Slowly whisk in the lemon juice (and optional zest).
Very slowly, while whisking constantly, ladle about 1 cup of hot broth into the egg-lemon mixture — a little at a time — to gradually raise the temperature and prevent curdling.
Once tempered, slowly pour the mixture back into the soup pot, stirring gently.
Do not let the soup boil from this point onward. Keep it on low heat and stir until thickened slightly (about 2–3 minutes).
Taste and adjust seasoning with salt, pepper, or more lemon juice.
Ladle into bowls and garnish with fresh dill, parsley, and cracked pepper.
Serve immediately with lemon wedges and crusty bread or pita on the side.
Add a splash of olive oil or a spoonful of Greek yogurt for extra richness
Use orzo instead of rice for a more pasta-like bite
Stir in cooked greens like spinach or chard just before serving
Wine:
Assyrtiko (Greek white)
Sauvignon Blanc
Non-Alcoholic:
Iced herbal tea with lemon and honey
Sparkling water with cucumber and mint
4 servings