Of course. Here is a comprehensive, “big” recipe centered on a classic dish where freshly squeezed lemon juice is the star: Avgolemono (Greek Egg-Lemon Soup with Chicken). This format includes all the elements you requested.

Introduction

Avgolemono is the soul of Greek comfort food. Its name, a combination of avgo (egg) and lemono (lemon), reveals its essence. This soup is a masterclass in balance and simplicity, transforming a humble chicken broth into a luxurious, velvety, and deeply flavorful dish. The magic lies in the avgolemono sauce technique—tempering eggs with lemon juice to create a stable, creamy emulsion without any dairy. It’s soothing, nourishing, and brightened by the unmistakable zing of fresh citrus.

Historical & Cultural Formation

The technique of combining eggs and acid to thicken sauces and soups is ancient, with roots potentially in Sephardic Jewish cuisine or even Persian cooking. It was adopted and perfected in the Eastern Mediterranean. Avgolemono is more than a soup in Greece; it’s a versatile sauce used for meats, vegetables, and other dishes like yuvetsi (braised meat with pasta). The soup version, often with chicken and rice, is a staple in Greek households, served as a remedy for colds, a light Sunday supper, or a warming start to a festive meal.

Ingredients

For the Broth & Soup:

· 1 whole chicken (about 3-4 lbs / 1.5-2 kg), or 4-5 bone-in, skin-on chicken thighs
· 10 cups (2.4 L) cold water
· 1 large yellow onion, quartered
· 2 carrots, roughly chopped
· 3 celery stalks, roughly chopped
· 1 bay leaf
· 5-7 whole peppercorns
· 1 tablespoon kosher salt

For the Avgolemono Finish & Assembly:

· 2/3 cup (130g) long-grain white rice or orzo pasta
· 3 large eggs, at room temperature
· Juice of 2-3 large lemons (about ½ to ⅔ cup / 120-160 ml), freshly squeezed
· Salt and white pepper to taste
· Fresh dill or parsley, finely chopped, for garnish

Methods & Instructions

Part 1: Building the Foundation (The Broth)

1. Combine: In a large stockpot or Dutch oven, place the chicken, water, onion, carrots, celery, bay leaf, peppercorns, and salt.
2. Simmer: Bring to a boil over high heat, then immediately reduce to a very low, gentle simmer. Skim off any foam that rises to the top in the first 10 minutes.
3. Cook: Partially cover and simmer for 1 to 1.5 hours (less for thighs, more for a whole chicken), until the chicken is very tender and falling off the bone.
4. Strain: Carefully remove the chicken to a bowl. Strain the entire broth through a fine-mesh sieve into another large pot or bowl. Discard the vegetables and aromatics. You should have about 8 cups of clear, flavorful broth.
5. Shred: Once the chicken is cool enough to handle, shred the meat, discarding skin and bones.

Part 2: The Central Technique (The Avgolemono Emulsion)

1. Finish the Soup Base: Return the strained broth to the soup pot and bring to a simmer. Add the rice (or orzo) and cook until just tender (about 15-20 minutes for rice, 10 for orzo). Reduce heat to very low.
2. Prepare the Emulsion: In a medium bowl, whisk the 3 eggs until very frothy and uniform. While whisking constantly and vigorously, slowly drizzle in the freshly squeezed lemon juice. This step acidulates the eggs, preventing them from curdling later.
3. Temper the Eggs: This is the critical step. Ladle out about 2 cups of the hot broth. While whisking the egg-lemon mixture unceasingly, very slowly and gradually drizzle in the hot broth. This slowly raises the temperature of the eggs without cooking them into scrambled bits.
4. Marriage: Remove the soup pot from the heat. While stirring the soup in a circular motion, slowly pour the tempered egg-lemon-broth mixture back into the main pot. The residual heat will thicken the soup into a creamy, pale yellow consistency.
5. Finalize: Stir in the shredded chicken. Taste and season generously with salt and white pepper (which is traditional for color, but black pepper is fine). Do not boil the soup after adding the avgolemono, or it will curdle.

Nutrition & Benefits

· High-Quality Protein: Chicken provides complete protein for muscle repair and satiety.
· Gut-Friendly & Hydrating: The warm, homemade broth is easy to digest, hydrating, and rich in electrolytes.
· Immune Support: Lemon juice is an excellent source of Vitamin C and antioxidants. The soup is famously given to those feeling under the weather.
· Comforting Carbohydrates: Rice provides easily digestible energy.
· No Dairy: The creaminess comes entirely from the egg emulsion, making it rich yet dairy-free for those with sensitivities.
· Balanced & Wholesome: A complete meal in a bowl with a balanced macro profile.

For the Lovers (Variations & Pairings)

· For Lovers of Heartier Meals: Add a cup of chopped spinach or kale at the end with the chicken. Use brown rice or farro for more texture.
· For Lovers of Tradition: Use orzo and garnish with a drizzle of extra virgin olive oil.
· For Lemon Lovers: Serve with extra lemon wedges on the side for an added punch.
· Perfect Pairing: Serve with a crisp, green salad with feta and olives, and crusty bread for dipping. A glass of Assyrtiko white wine complements the lemon perfectly.

Conclusion

Avgolemono is more than just a recipe; it’s a culinary heirloom that demonstrates how a few perfect ingredients, combined with a mindful technique, can create something profoundly comforting and elegant. The act of squeezing fresh lemons, whisking the pale emulsion, and achieving that silky, bright result is a rewarding kitchen ritual. It connects the cook to centuries of tradition and ends with a bowl of pure, golden nourishment. It is a timeless dish that continues to win over new lovers with its unique, soul-warming character.