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Avgolemono is both a Greek egg-lemon sauce and the name many Americans know for the chicken soup enriched with it. Greek immigrants carried versions into home kitchens, church suppers, lunch counters, and diners, where lemony chicken soup became a recognizable Greek-American comfort dish. The key is technique: hot broth must be slowly whisked into eggs and lemon before the mixture returns to the pot, creating a silky soup without cream.