Milk Street Cooking School: Two Recipes to Boost Storebought Broth
Milk Street Cooking School: Two Recipes to Boost Storebought Broth is a medium Greek recipe that serves 4. 250 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $8.57 total, $2.14 per serving
Ingredients
- 4 cups Store‑Bought Chicken Broth (low‑sodium if possible)
- 1 cup Water (to increase volume without diluting flavor)
- 1 medium Carrot (grated fine for quick flavor release)
- 1 small Yellow Onion (diced)
- 8 oz Bone‑In, Skin‑On Chicken Breast (provides collagen and fat for body)
- 1/2 cup Long Grain White Rice (rinsed; old rice preferred for texture)
- 1 Lemon (zest and juice separated)
- 3 Eggs (large, at room temperature)
- 2 tablespoons Fresh Dill (chopped)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prepare Aromatics
Grate the carrot, dice the onion, and zest the lemon. Set aside the zest and juice separately.
Time: PT10M
Start the Broth
In a large pot combine the store‑bought broth, water, grated carrot, diced onion, lemon zest, and the bone‑in chicken breast.
Time: PT5M
Simmer Chicken
Bring to a gentle simmer, cover, and reduce heat to low. Cook 18‑20 minutes until the chicken reaches 160°F (71°C).
Time: PT20M
Temperature: low simmer
Shred Chicken
Remove the chicken breast, let cool slightly, discard skin and bones, then shred the meat. Return the shredded meat to the pot later.
Time: PT5M
Add Rice and Season
Stir in the rinsed rice, add a pinch of salt and pepper, and bring back to a gentle boil. Reduce to a low simmer and cook until the rice is tender, about 8‑10 minutes.
Time: PT10M
Temperature: low simmer
Mix Eggs and Lemon Juice
In a bowl whisk together the three eggs and the lemon juice from the earlier zest.
Time: PT5M
Temper the Eggs
Slowly ladle about 1 cup of the hot broth into the egg‑lemon mixture while whisking constantly to raise the temperature without cooking the eggs.
Time: PT5M
Finish the Soup
Return the tempered egg mixture to the pot, stirring gently. Heat just until the soup thickens slightly—do not let it boil.
Time: PT5M
Temperature: low
Add Chicken and Dill
Stir the shredded chicken back into the soup, add chopped dill, and adjust salt and pepper to taste.
Time: PT2M
Serve
Ladle the soup into bowls and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 22 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Store‑Bought Chicken Broth: homemade chicken broth, vegetable broth
- Instead of Carrot: parsnip, sweet potato (grated)
- Instead of Yellow Onion: leek, shallot
- Instead of Bone‑In, Skin‑On Chicken Breast: bone‑in chicken thigh, whole chicken pieces
- Instead of Long Grain White Rice: parboiled rice, basmati rice
- Instead of Lemon: lime (for a different citrus note)
- Instead of Eggs: silken tofu (for vegan version, blended)
- Instead of Fresh Dill: chives, parsley
- Instead of Salt: kosher salt
Equipment Needed
- Large Pot
- Grater
- Chef's Knife
- Cutting Board
- Whisk
- Ladle
- Measuring Cups
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Simmer chicken until fully cooked (160°F).
- Temper the eggs slowly to avoid curdling.
- Do not let the broth boil after adding the egg mixture.
Chef Tips from the Video
- Using a bone‑in, skin‑on chicken breast adds collagen that naturally thickens the broth.
- Grating the carrot instead of chopping accelerates flavor extraction.
- Lemon zest provides essential oils; remove the zest before serving to avoid bite‑back.
Troubleshooting
Eggs curdle and form ribbons.
Temper the eggs more slowly, whisk continuously, and keep the soup below a gentle simmer.
Rice becomes mushy.
Use day‑old rice or spread freshly cooked rice on a tray to cool before adding; cook only until just tender.
Broth is too thin.
Add a little more grated carrot or a splash of cream for body, or let the soup reduce a few minutes longer.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months.
Room temperature: Do not store at room temperature.
Make-Ahead Tips
- Broth can be prepared a day ahead; keep refrigerated and reheat gently.
- Shred the cooked chicken and store separately; add just before serving.
Frequently Asked Questions
What is the cultural significance and history of Avgoules (Greek Egg & Lemon Soup) in Greek cuisine?
Avgoules, also known as Avgolemono, dates back to ancient Greece where eggs and lemon were used to enrich soups and sauces. It became a staple comfort food, especially during fasting periods, because it adds protein and richness without dairy.
What are the traditional regional variations of Avgoules in Greek cooking?
In coastal regions, Avgoules is often made with fish stock and dill, while inland versions may use chicken broth and add rice or orzo. Some islands add a splash of ouzo for extra aroma.
How is Avgoules traditionally served in Greece?
Avgoules is typically served hot as a first course or light main dish, garnished with fresh dill or mint and accompanied by crusty bread or a side of olives.
What occasions or celebrations is Avgoules associated with in Greek culture?
Avgoules is popular during Easter and Christmas brunches, as well as during Lenten meals when dairy is avoided. It’s also a comforting winter soup for family gatherings.
What authentic ingredients are essential for traditional Avgoules versus acceptable substitutes?
Traditional Avgoules uses chicken or lamb broth, fresh lemon juice and zest, eggs, and rice or orzo. Substitutes can include vegetable broth for a vegetarian version, lime for a different citrus note, or quinoa instead of rice.
What are the most common mistakes to avoid when making Greek Egg & Lemon Chicken Soup?
Common errors include letting the broth boil after adding the egg mixture, which curdles the eggs, and adding the lemon juice too early, which can cause bitterness. Also, over‑cooking the rice makes the soup gummy.
Why does this recipe temper the eggs instead of simply whisking them into the hot broth?
Tempering gently raises the egg temperature, preventing sudden coagulation that would create curdled ribbons. This technique yields a smooth, velvety texture that is the hallmark of Avgoules.
Can I make this Greek Egg & Lemon Chicken Soup ahead of time and how should I store it?
Yes, the broth and shredded chicken can be prepared up to two days ahead and kept refrigerated. Reheat gently, then temper fresh eggs and lemon juice just before serving for the best texture.
What texture and appearance should I look for when the soup is done?
The soup should have a glossy, slightly thickened surface that coats the back of a spoon, with tiny rice grains visible and a pale yellow hue from the lemon and eggs. The chicken should be tender and the vegetables soft but not mushy.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on modern, globally inspired recipes that emphasize technique, bold flavors, and efficient cooking methods for home cooks, often re‑imagining classic dishes with a contemporary twist.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Greek cooking differ from other Greek cooking channels?
Milk Street blends traditional Greek flavors with streamlined, time‑saving techniques—like using store‑bought broth and quick aromatics—while other Greek channels may stick to labor‑intensive, fully homemade methods.
Last updated: September 6, 2026
