The recipe is simple and easy to make. For low fat creamy version, I would use blended jasmine rice or tapioca flour instead of cream. If I make this, I would add stir fried chopped oyster mushrooms for more flavor.

Thanks! sounds good.

I've made it a few times. The recipe looks ok but personally I find chicken breast pretty much tasteless unless from a free-range bird and good quality chicken stock with depth of flavour is vital. So I'd stew a whole chicken, or large joints, to get both stock and meat. I never use skinless chicken. Cream has no place in it. Indeed I think it would spoil it. And liquidising isn't necessary. The smooth, silky texture comes from the egg yolks and the bit of starch which the rice or pasta yield in cooking. It's not meant to be a very thick or very creamy soup. I would definitely not add mushrooms. The distinctive flavour comes simply from good chicken, good eggs and good lemons. I think fungi would spoil it.

ps I would prefer this recipe

Avgolemono Recipe and Memories by Simon Gloftis https://share.google/rEnvpw9CPeGZXPOh9

It doesn't use a mirepoix but emphases the quality of the stock and chicken.

“I use whole eggs instead of just the yolk - there is no reason not to”

Having played with various combinations of whole eggs and yolks over the years, I’ve settled on just yolks for the silkiest texture. Three per quart of stock.

I agree with floral - I've never had it with cream or milk as an ingredient.

I have eaten this in in about 8 different Greek restaurants and dairy is never used in it. (My husband has a dairy allergy so we always ask.) I have made a lot of it myself as well though don't have the recipe on hand. The rice starch is what thickens it. No mushrooms or dairy. The bright lemon taste should be predominant.

Thanks, everyone I have not yet made it. Arborio rice? Short or regular grain rice?

I've never had this ( or heard the name ) but this looks delicious. I've saved the recipe and hopefully one day.....

If I was going to use rice I think I’d use Calrose for the starch. I also would use just the yolks but that’s because I bake for my work department and friands and this awesome cookie recipe I’ve found both use a lot of egg whites, so I like to collect them up in the freezer and then make a batch of friands or orange cookies when I have enough.

Coincidentally I accidentally picked up a bag of Calrose the other day, thinking it was Carolina. I realized my mistake so I didn’t buy it. Now that I’m reading about it I’m curious to try it.

I was going to suggest short grain for its starchiness. There’s a F&W recipe that blends some of the rice into the stock. This recipe is highly rated on their site but some of the comments support my suspicion the the proportions are off. Might be a good place to start though.

https://www.foodandwine.com/recipes/avgolemono-chicken-soup-rice

I’ve had it but never made it. This is another version, FWIW.

Avegolemono

I was inspired by this thread to make avgolemono for dinner last night and we both enjoyed it so it will go into the soup rota :-)

I would add that the recipe I used specified that the rice should be short or medium grain or Calrose, and not long grain or flavoured rice such as jasmine or Basmati.